Text 8596, 77 rader
Skriven 2011-03-21 10:24:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FISHY 57  10321
=======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> The Southern Bluefin tuna is [...] endangered
 JW> So I was happy to hear about the successful hatchery program.

So were the share-holders in that project, as it has been going for
years in an attempt to raise the fish to fingerlings.
 
 GJ> farm-potato fish grow up soft and flabby, some
 GJ> growers provide a gym for their fish to exercise in, with pumps
 GJ> providing a constantly flowing current of water, forcing the fish to
 GJ> keep swimming to stay in the one spot.  That seems to help.

 JW> But adds to the expense of the operation.

According to my Kiwi daughter, who lives in Southland, the country is
full of fast flowing rivers, many of which have been dammed to provide
lots of clean electricity which is sold to Northland.  There is more
water than can be used by the generators, so every dam has sluice
gates for the by-pass water.  Some entrepreneurs are now using that
water flow to raise salmon.

 JW> I am all for farm raised vegetarian fish like catfish but ambivalent
 JW> about species like salmon which require fishmeal to thrive.

I dunno what they feed those salmon on.  What do they normally eat?

In the Pt Moresby market tilapia are sold.  Many tilapia live in the
Pt Moresby sewage lagoons.  Most shoppers do not make a connection.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan-Crusted Tilapia
 Categories: Main dish, Easy
      Yield: 4 Servings
 
    1/2 c  Dry bread crumbs
      2 tb Finely chopped pecans
    1/2 ts Salt
    1/4 ts Garlic powder
    1/4 ts Black peper
    1/2 c  Low-fat buttermilk
    1/2 ts Hot sauce
      3 tb All-purpose flour
      4    6-oz
           Tilapia fillets
      1 tb Vegetable oil; divided
    1/2    T+1/2T
      4    Lemon wedges
 
  Combine bread crumbs, pecans, salt, garlic powder, and black pepper
  in a shallow dish. Combine Buttermilk and hot sauce in a med bowl.
  Place flour in a shallow dish. Dredge one fillet in flour; dip in
  buttermilk mixture; dredge in bread crumbs.
  
  Repeat procedure with remaining fillets.
  
  Heat 1-1/2tsps oil in a large non-stick skillet over med-high heat.
  Add 2 fillets; cook 3min on each side or until fish flakes easily
  when tested with a fork.
  
  Repeat procedure with remaining oil and fillets. Serve with lemon
  wedges.
  
  Yield: 4 servings
  
  Recipe By     : Cooking Light mag?
  
  From: Kaye Sykes <eaks@attglobal.Net>
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)