[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.

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
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