[Sca-cooks] tilapia
Kathleen A Roberts
karobert at unm.edu
Fri Aug 1 13:47:09 PDT 2008
On Fri, 01 Aug 2008 13:44:16 -0700
Susan Fox <selene at earthlink.net> wrote:
> Tirloch wrote:
It may have been only introduced to the USA within
>most of our lifetimes but that's irrelevant, it's been in
>the Middle East all the time before that.
my experience with the whole fish is that it is very
boney/stickery. i can hear old mom intoning 'you'll choke
on that thing!'
i woul hazard the advice to use filets if possible for
mass feedings.
cailte
lover of any fish
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
FASTINFOrmation at your fingertips -
http://fastinfo.unm.edu/
More information about the Sca-cooks
mailing list