What is Tilapia?

This fish has many names. Fifteen years ago it was often called Nile Perch-this fish is indigenous to Africa and it was brought to the United States as an aquarium fish. Some fish were let go by the owner and these fish are becoming a pest in the warmer part of the U.S. (Florida). They compete with the Black Bass for spawning space. The wild Tilapia has not been too good as table fare-They are quite weedy tasting in the summer. The Tilapia found at the markets for sale are farmed-mostly in Western United States or from Central America.

The fish is skinned at the farms and this makes the cooking sometimes tricky. With rough handling while cooking the fish will break apart-best to coat with a seasoned flour and sautéed or coat with breading and deep fry.

Remove and split fish (if less then 1# fish can be left whole)-with heads removed wash well and place in a glass dish (deep) and cover fish with the mixture of white vinegar, balsamic vinegar, & Jamaican Jerk Sauce (mix Jamaican Jerk sauce into vinegar before pouring over Mackerel). On top of fish add large sliced onion, thin sliced lemon, Pepper Corns, sliced Scotch Bonnet Pepper. Be sure the mixture covers the fish and place in the refrigerator for 24 to 36 hours. Drain and eat cold with a green salad.

Or

Key Lime Mackerel (Pickling)

1 bottle Key Lime Juice Spruce

White vinegar (equal amount of Lime Juice)

1/2 Cup dry Pickling Spices

Large Orange

Large Onion

6 dried Smoked Hot Peppers

Remove and split fish (if less then 1# fish can be left whole)-with heads removed wash well and place in a glass dish (deep) and cover fish with the mixture of Key Lime Juice, White Vinegar, dry Pickling Spices, sliced orange, sliced onion, & dried Smoked Hot Peppers. Refrigerate for 24 to 36 hours. Serve cold.