Why would MyFitnessPal reccomend Tilapia?
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Well, I didn't say none.
To me, tilapia has the least fishy smell of fish. It's sold in bulk in the freezer section, whereas some of those you mentioned are not. And it's cheap. All of those things, to me, make it the most marketable fish for a blog about fish tacos.0 -
Like I said, it's dung with fins. I'd rather not ruin a good fish taco with bad fish or sriracha... I realize the sriracha thing is hipster chic right now though.0
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Tuna.hollydubs85 wrote: »chipheaddave wrote: »Plenty of people like Tilapia. Just because you don't like it doesn't make it bad.
Also, your high in bad fats argument makes no sense. Last I checked Tilapia doesn't have Trans fat.
I actually do like the taste (or lack there of) of Tilapia. I just think there are better choices for nutritional purposes.
I didn't say trans fat. I specifically discussed Omega 3 vs Omega 6 fatty acids.
I said nothing about my like/dislike of it. I am making an argument for nutrition.
Do you think MFP only chooses what to blog based on what's most nutritional? They want people to click on it, which means it should probably be tasty, widely available, and affordable. Tilapia meets all that criteria.
So I'm dying to know, what fish would you have rather they blogged about?
Cod.
Mahi mahi.
shrimp.
halibut.
Flounder.
trout.
All easily found.
Isn't a lot of the white fish you buy in grocery stores actually tilapia?
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Meh, cod has better texture if you want a bland fish, but whatevs.
Also, sorry Sriracha fans...but Asian hot sauce on a taco? Cholula or GTFO
Word! Cholula goes on tacos, you silly people
Eh, I eat (gasp, the horror) swai during the winter (an Asian variety of catfish with some hysterical, misinformed propaganda/rumor on the interwebz). Dirt cheap at the Asian market ($2/lb).
Once it's spring/summer, I'll be eating whatever we can catch (trout, bass, bluegill, and lake perch around these parts).
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I had a great little bluegill and pumpkinseed salad once.
Arugula, fennel and vinagrette with a filet of each ray, sauteed hard in butter and placed on top.
PS- Tapatio. Heathens.0 -
It's also a trash fish raised in terrible conditions. I refuse to touch that dung with fins.
This is why I'm wary of all fish that comes vacuum packed in bags. I try to buy wild caught if I can. (Usually on manager's special.![:\](https://community.myfitnesspal.com/en/resources/emoji/confused.png ":\")
) But even that I'm not so sure about. No good fishmongers out here in the sticks... 0 -
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I had a great little bluegill and pumpkinseed salad once.
Arugula, fennel and vinagrette with a filet of each ray, sauteed hard in butter and placed on top.
PS- Tapatio. Heathens.
Sounds heavenly. Yeah, spring/summer is all about eating all the fishies for us. Nothing better than eating what you caught a few hours ago. Bluegill is my FAVORITE ever, ever fishy.0 -
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Like I said, it's dung with fins. I'd rather not ruin a good fish taco with bad fish or sriracha... I realize the sriracha thing is hipster chic right now though.
I mostly agree with you, but I guess tilapia being mostly flavorless makes it easier for a lot of people to eat it. I prefer shrimp tacos myself.
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Frank's goes on the chicken only. Everyone knows that. DUHHH!
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I agree with williams969. Frank's only goes on my chicken wings. For a Mexican dish, it's gotta be a Mexican hot sauce. :bigsmile:0 -
williams969 wrote: »
Frank's goes on the chicken only. Everyone knows that. DUHHH!
I have to say, Sriracha wins completely on pollo asado burritos.
I like Frank's on pizza.
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Someone please call the Fish Police.0
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nakedraygun wrote: »
True story, my children were each conceived after eating Cholula in my dinner. But, I eat it every day, so, maybe not as magical as the "fertility" story I like to tell
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williams969 wrote: »nakedraygun wrote: »
True story, my children were each conceived after eating Cholula in my dinner. But, I eat it every day, so, maybe not as magical as the "fertility" story I like to tell
Is that what he meant? I thought he meant that you'd have explosive diarrhea so quickly you better get your drawers off before you make a mess in them.0 -
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hollydubs85 wrote: »williams969 wrote: »nakedraygun wrote: »
True story, my children were each conceived after eating Cholula in my dinner. But, I eat it every day, so, maybe not as magical as the "fertility" story I like to tell
Is that what he meant? I thought he meant that you'd have explosive diarrhea so quickly you better get your drawers off before you make a mess in them.
Don't sully my delightful memories with your filth 0 -
williams969 wrote: »
You know that talk is cheap. And those rumors ain't nice.0 -
Hot sauces must be served in a regionally appropriate manner. BECAUSE I SAID SO. Frank's is for wings, of course, and Cholula is the easiest to find but by no means the only Mexican option. Carribean food requires a Scotch Bonnet-based sauce, and Tabasco belongs in shrimp and grits and post-Mardi Gras hangover Bloodies.
I will occasionally break this rule and put Sriracha on pizza, but that's mostly because it's thicker and doesn't dribble around like the watery sauces do. I call it fusion cuisine and run with that.
Oh, and I eat Cholula every day, too. It's the only thing that makes my egg white omelet taste like something other than cardboard.0 -
It's also a trash fish raised in terrible conditions. I refuse to touch that dung with fins.
Not necessarily. As usual with fish, origin and method has a huge effect on its environmental impacts.
It can be a sustainably sourced fish. Very low in fat (1 g / 100 g fish). High in protein. Perfectly reasonable alternative, sourced adequately.
http://www.fishchoice.com/buying-guide/tilapia
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Personally, I can see the words "fish taco" without giggling like a 12 year old boy.
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Timorous_Beastie wrote: »Personally, I can see the words "fish taco" without giggling like a 12 year old boy.
Glad I'm not the only one!0 -
Timorous_Beastie wrote: »Personally, I can see the words "fish taco" without giggling like a 12 year old boy.
Aaaaand...neither can I. :laugh:0 -
Like I said, it's dung with fins. I'd rather not ruin a good fish taco with bad fish or sriracha... I realize the sriracha thing is hipster chic right now though.
Ah, yes. Something is bad because it's hipster, meaning lots of people like it, therefore it is bad. A veritable fountain of hipster logic if ever I heard one!
All joking aside, no one has mentioned Pickapeppa sauce or Tabasco yet and that is a tragedy.
Debating the merits of Tapatio vs. Cholula is like debating the merits of 1 pound of gold coins vs. 1 pound of gold bars. They're both amazing. But gold doesn't taste good on tacos, I imagine.
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So, if I wrap bacon around the tilapia do the "bad" fats cancel each other out?0
This discussion has been closed.
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