I've kind of been struggling to write anything substantial in these daily blog updates as of late. Work is work, and I really don't go into much detail about work. And the more interesting stuff at the Sietch tends to happen during weekends.
So instead, I'm just going to talk about tilapia.
Tilapia is officially my favorite fish. I appreciate pretty much all the ways you can cook it. Fried has a great texture. Steamed and broiled feels nicely clean and fresh. Tilapia in gata has a special flavor profile as well. And I'm glad that steamed tilapia has become part of our weekly menu because it's something I'll always look forward to.
I was trying to figure out when I first fell in love with tilapia, but it's hard to be completely accurate about this sort of thing. I know it's notable for being one of the first fish that I learned to consume whole apart from canned sardines. I'm pretty sure I first had it fried, and I was initially taught to start near the tail, as it was less bony than the stomach area. It's a great place to start, and I still eat tilapia in this manner. I start with the upper portion, right above the spine, then move below.
There's still a lot of meat around the stomach, so I had to learn to eat around that area too. Depending on the preparation, I have different methods for pulling those bones out. But you'll know I'm really enjoying myself when I just pull them out with my fingers instead of trying to wiggle them out with utensils. Over the years, I've learned to work around the line of bones along the edges, while enjoying the rather meaty part at the top of the head. And I've also learned to navigate around smaller bones already in my mouth, whether it means bringing them forward so I can spit them out or just swallowing the smaller ones entirely, which can be quite tricky.
I concede it's not a sophisticated fish - but maybe that's part of the charm. I feel tilapia has a stronger flavor profile, especially when fresh. I know there are those who complain that it can taste muddy, and I'm not sure what that means - unless the distinct flavor that I like turns out to be that muddy flavor LOL. But this is still the best fish for me. I like tilapia a heck of a lot more than bangus, whose flavor can be rather boring and totally not worth the greater number of bones practically woven into the meat. And while it's a very different experience from the fish you typically eat as sushi, I still love it on its own merits. I don't think I have a preferred preparation style, but it's probably a toss-up between friends and steamed with veggies inside.
Comments
Post a Comment