Tilapia: The Fish, the Myth, the Legend

Tilapia is a popular and versatile fish that can be cooked in many ways. But how much do you know about this aquatic creature?

Here are ten unusual facts:

– Tilapia is not a single species, but a genus of over 100 different species of fish. They come in various colors, such as red, black, and blue.  

– Tilapia has been farmed since ancient Egyptian times and even has its own hieroglyph symbol. Some scholars believe tilapia was the fish Jesus fed to the crowds at the Sea of Galilee.   

-It’s one of the most environmentally friendly fish to farm, as it can eat algae and other plant-based foods, and does not require animal protein or antibiotics. It also has a low mercury content, making it safe for pregnant and breastfeeding women.  

– It is sometimes called “aquachicken” or “frankenfish” because of its mild flavor, ease of preparation, and genetic editing potential. Some farmers use a hormone called methyltestosterone to ensure that their tilapia crop is male, as males grow faster and larger than females.   

– Tilapia can change their sex from female to male under certain conditions, such as high population density or lack of males. This helps them reproduce quickly and adapt to their environment.  

– Tilapia is the fourth most consumed fish in the United States, after tuna, salmon, and Alaskan pollock. It is also predicted to become one of the most farmed seafood products in the 21st century.  

-It is sometimes used as a substitute for red snapper in sushi restaurants, because of its similar taste and texture. It is also used to control mosquito larvae, duckweed, algae, and other pond-dwelling plants in tropical regions.  

– It has very low-fat and high-protein content, making it a nutritious choice for many diets. It also contains omega-3 fatty acids, which are beneficial for heart health and brain function.  

– Tilapia are not very active fish and prefer to live in temperate, deep-water lakes where they can cuddle together. They are also tolerant of overcrowding and can live in any type of water, from fresh to brackish to saltwater.  

– The biggest tilapia catch on record was in Florida in 2014, and the fish weighed 10.7 lbs. The average tilapia weighs between 2 to 6 lbs. The fisherman who caught the record-breaking tilapia threw it back into the water, not knowing its value.  

Some additional Info

– Tilapia is one of the oldest fish in the world, dating back to the ancient Egyptians, who farmed it and used it in their religious rituals. They even had a special hieroglyph for tilapia, which can be seen in some of their tombs.  

Costco became the first national chain to stock fresh tilapia in 2005.

– Tilapia is not just one fish, but a group of over 100 species belonging to the cichlid family. They are native to Africa and the Middle East, but have been introduced to many other parts of the world, where they can adapt to various water conditions.  

It’s the world’s second most successfully farmed fish ( after carp), and the way it’s farmed is a model of sustainability (and imported tilapia must also meet USDA aquaculture standards).

– Tilapia is one of the most environmentally friendly fish to farm, as they can eat algae and other plant-based foods, and do not need antibiotics or hormones. They also have a low mercury content, making them safe for pregnant and breastfeeding women.  

– Tilapia is a lean source of protein, with 26 grams of protein and only 128 calories per 3.5 ounces (100 grams). It also contains omega-3 fatty acids, which are good for heart health and brain function. It also has many vitamins and minerals, such as niacin, vitamin B12, phosphorus, selenium, and potassium.  

Here’s how four other popular proteins compare:

Chicken-I84 calories, 4 g fat

Salmon-236 calories, 3.5 g fat

Steak-248 calories, 6.8 g fat

Ham-279 calories, 7.5 g fat

– Tilapia is a versatile fish that can be cooked in many ways, such as baking, broiling, grilling, or frying. It has a mild and sweet flavor that can go well with different seasonings and sauces. Some popular tilapia recipes include garlic butter oven-baked tilapia, parmesan broiled tilapia, tilapia fish tacos, tilapia ceviche, bacon-wrapped tilapia, tilapia with tomatoes and green olives, and spinach-stuffed tilapia.

quick and Easy Recipes

Tilapia is a delicious and versatile fish that can be cooked in many ways. Whether you want to bake, broil, grill, or fry it, tilapia can be ready in minutes with just a few ingredients. Here are some tilapia recipes that you can try at home.

Garlic Butter Oven Baked Tilapia: This easy recipe combines tilapia fillets with garlic, butter, lemon, and herbs for a flavorful and flaky dish. You can serve it with rice, potatoes, or salad for a complete meal. 

Parmesan Broiled Tilapia: This recipe adds a cheesy and crispy crust to tilapia fillets using parmesan cheese, butter, mayonnaise, lemon juice, and seasonings. You can broil the fish for about 5 minutes until golden and bubbly. 

Baked Tilapia with Lemon and Parmesan Cheese: similar to the previous one, but uses olive oil instead of butter and adds some paprika for a touch of spice. You can bake the fish for about 15 minutes until tender and flaky. 

Tilapia Fish Tacos: Ideal for this; due to its mild flavor, tilapia works well with all kinds of salsas and other toppings. You can grill or pan-fry tilapia fillets with some taco seasoning and serve them on tortillas with your favorite toppings, such as cabbage slaw, avocado, cheese, and sour cream. 

Tilapia Ceviche: This recipe is a refreshing and light appetizer or snack. You can marinate raw tilapia cubes in lime juice, onion, cilantro, salt, and pepper for about 20 minutes until the fish turns opaque. You can serve it with tortilla chips, crackers, or lettuce cups. 

Bacon-Wrapped Tilapia: Wrap the fillets in bacon and bake until the bacon is crisp. Serve with sauteed or steamed greens.

Tilapia with Tomatoes and Green Olives: Sprinkle the fillets with chopped tomatoes, green olives, garlic, and almonds. Drizzle with EVOO (Extra Virgin Olive Oil) and bake.

Spinach-Stuffed Tilapia: Spread sauteed spinach and crushed red pepper on fillets; roll up and secure with toothpicks. Brush with melted butter and bake.

Dippings and Coatings (or Dredgings)

This fish is also great for dipping, dredging, or a combo of the two.

Tilapia can be dipped in: Milk, Buttermilk, Egg whites, a Beaten Egg, Maple Syrup, Mustard, Teriyaki sauce, Honey, Yogurt, and Mayonnaise to name a few. after dipping, shake off the excess (prevent soggy crust).

It can be coated (or dredged) in Flour, Cornmeal, Bread crumbs, Grated Hard Cheese, Shredded Coconut, Crushed Cornflakes, Potato chips, Tortilla chips, Saltines or Crackers, Spices, or Chopped nuts.

as you’re coating, try to match the thin dippers (like milk) with the fine coatings (like flour, or grated cheese); match the thick dippers (like yogurt or mayo) with the coarse coatings (nuts, crushed chips).

Source: “Tilapia Nation” by Cheryl Slocum; recipes by Mary-Frances Heck-EveryDay with Rachael Ray, October 2013

Did You Know That (Science)…..

The connection between science and business is not always obvious, but it is crucial for innovation and progress. Science provides the knowledge and methods to discover new possibilities, while business provides the resources and incentives to turn them into reality. Together, they can create solutions for the challenges of today and tomorrow.

However, the connection between science and business is not always smooth or easy. There are many barriers and gaps that hinder the collaboration and communication between scientists and entrepreneurs. For example, they may have different goals, values, languages, cultures, or expectations. They may also face legal, ethical, or social issues that complicate their work.

Therefore, it is important to foster a culture of mutual understanding and respect between science and business. This can be done by creating platforms and networks that facilitate the exchange of ideas and information, by providing training and education that enhance the skills and competencies of both parties and by promoting a shared vision and mission that align their interests and values.

One way to illustrate the connection between science and business is to look at some examples of successful partnerships that have emerged in recent years. For instance, the collaboration between IBM and the Broad Institute of MIT and Harvard has led to the development of new tools and methods for genomic research and precision medicine. Another example is the partnership between Google and NASA, which has enabled the exploration of quantum computing and artificial intelligence. These are just some of the many examples that show how science and business can work together for the common good.

In conclusion, the connection between science and business is vital for the advancement of science and technology, as well as for the benefit of society and the environment. By overcoming the challenges and leveraging the opportunities that arise from this connection, we can create a better future for ourselves and for generations to come. With that being said, here are some scientific/business facts and observations to ponder over.

To produce knowledge using the scientific method you need to:

1. Observe the world around you.

2. Ask a question about what you see.

3. Construct a hypothesis that could answer your question.

4. Think of a way to test your hypothesis.

5. Run experiments to see if your hypothesis’s prediction was correct.

6. Draw a conclusion from your experiments.

7. Communicate your results.

8. Refine, alter, or reject your hypothesis.

Now the scientific method can produce wrong knowledge, BUT this is still our best technology for uncovering, verifying, and refining correct knowledge because the scientific method allows us to make wrong knowledge gradually more correct.

Beavers excrete a substance called castoreum (this name came about because people thought male beavers bit off their own testicles, therefore castrating themselves. Not true) to mark their territory. Castoreum contains salicin, which is an anti-inflammatory agent in humans, and it can also be used as an analgesic. Castoreum also happens to smell like vanilla-and because of this very reason beaver juice was first added to mass-produced food in the 20th century under the phrase “natural flavoring.”

Beavers used to be the size of bears! (in North America; they died out (the bear-sized ones) around 10,000 BCE (Before the Common Era).

Which came first, the chicken or the egg? There’s a clear answer: The egg came first, as eggs evolved in other animals millions of years before chickens ever appeared. The first chicken egg also came first. Inside the first chicken egg was a zygote with a mutation that made it the first chicken. This particular egg was laid by a proto-chicken, which in turn descended from dinosaurs. It kind of makes you look at a chicken with new respect, doesn’t it?

How to Broadly Classify Trees

Hardwood generally comes from slow-growing trees with broad leaves. Some examples: 

Oak

Maple

Walnut

Softwood generally comes from fast-growing evergreen trees with needles, cones, and sap. Some examples are:

Spruce

Pine

Cedar

Hollow drinking vessels, first produced in the 1500s CE (Common Era) are now so synonymous with glass that if you’re thirsty, you’ll ask for “a glass of water.”

The wheel was actually invented for the purpose of spinning clay into various bowl shapes.

The idea of washing hands with soap and water was first proposed by Dr. Ignaz Semmelweis in 1847 CE. While working at two maternity clinics, one with midwife students, and the other with medical students who performed autopsies before assisting in births, all while never washing their hands. As a result, the med clinic mothers became stricken with severe vaginal infections, causing death, as much as 30 percent (5 percent at the midwife clinic). Dr. Semmelweis thereupon introduced a hand-washing routine (death rates dropped to 1 percent at both clinics). Unfortunately, at the time, disease causes were considered unique to each patient, and there was the prevailing notion that disease could be prevented simply by washing hands totally extreme. Dr. Semmelweis was therefore dismissed from the two clinics. The doctor wrote letters to other doctors advocating his hand-washing routine; when that failed, he wrote new letters denouncing them as murderers. For his efforts, the doctor was committed to an insane asylum in 1865, then died 14 days later from an infected wound he contracted after being beaten by guards. Dr. Semmelweis’s hands-washing idea didn’t gain acceptance until twenty years after he died. Today, the way humans can quickly and almost reflexively reject information that contradicts their established beliefs (does this sound familiar regarding current times?) is called the Semmelweis reflex.

There are many diseases that were much more deadly in the past than today (the more severe strains tend to kill their hosts before they can spread and therefore die out, leaving only the less-fatal strains to survive). For example, when syphilis first appeared, the entire human body became covered in pustules, then flesh would fall from the face.

Birthing forceps are a pair of detachable tongs with curved edges that can grab things inside the body. They’re particularly useful during a difficult or obstructed birth; the curved edges can be positioned around a baby’s head, used to rotate, and then gently remove a baby from the birth canal. Birthing forceps were invented in the 1500s CE BUT were kept secret for generations, over 150 years (!) because the family of the inventor (the men) wanted to personally profit and bring the entire midwife profession under their control. What was publicly known was that the Chamberlen family had a secret device that could help in childbirth. The Chamberlen men would bring the forceps into birthing rooms in a sealed box, kicking everyone out of the room except for the mother, who was even blindfolded. But once the secret leaked (because eventually, it did), forceps were commonly used and a standard until cesarean sections became safer in the 1900s CE. 

Movable type existed in China around 1040 CE, but it really took off when the technology reached Europe a few centuries later, due to another innovation: the alphabet. No printer would have only 26 different characters, however; printers would store multiple copies of each character in compartmentalized wooden boxes-“type cases“-where they would be kept alongside punctuation, spaces, and other characters. Capital letters would traditionally be stored in a separate case on the top: the origin of calling them “uppercase” and “lowercase” letters.

A shade of yellow called “Indian yellow” was once made by feeding cows only mango leaves. They became so malnourished their urine turned a bright yellow.

A favorite shade in 1600s Europe was called “mummy brown.” It was made by grinding up ancient mummies (feline and human) to paint with their remains.

The color purple’s long association with royalty also originates in purple pigments being extremely expensive; at certain points in time, some were worth their weight in silver.

For many years, Europe, India, and China used the miasma theory; the idea that disease is caused and carried by bad smells. For example, in London after the city’s cholera epidemics and the “Great Stink” of 1858 (warm weather caused the untreated human waste floating in the Thames to smell even worse than usual. The city’s existing waste disposal system consisted of everyone just “dumping” their pee and poop into the streets or nearby cesspools). The city decided to invest in sewers to move the smelly water away from the city. This was to be a marked improvement; not only were the smells reduced or totally gotten rid of, but people’s health vastly improved. It was only after the sewer was completed that people realized the smells didn’t carry disease, germs did. London’s dramatic and very expensive sewer system is still in use today (certainly hope so!) was actually constructed for the wrong reasons and just so happened to improve public health by accident.

In August 1767, one of the earliest efforts of CPR (cardiopulmonary resuscitation) was “The Society of the Recovery of Drowned Persons,” founded by citizens in Amsterdam, Holland/The Netherlands. The group experimented with various techniques to help drowned people recover. These included:

Warming the victim

Positioning the head lower than the feet to remove water

Tickling the victim’s throat

Using bellows to force tobacco smoke into the victim’s anus (is this where the saying “blowing smoke up my butt” originates? Please Note: I just looked this up and it seems that the phrase may have started in the mid-1960s and has no connection to the abovementioned former medical practice. Oh well).

Bloodletting

Blowing into the victim’s mouth

Even today, cello, harp, and violin players will still choose to use strings made from sheep intestines. Say it isn’t so!

Source: “How to Invent Everything: A Survival Guide for the Stranded Time Traveler” by Ryan North, 2018

Topped Off by Fruit Popsicles (Bars)

Fruit popsicles are a delicious and refreshing treat not just for summer, but through fall and spring as well (perhaps winter too? I could definitely eat them year-round). They are easy to make at home with fresh fruits, juice, and popsicle molds, and can be customized with your favorite flavors and ingredients.

Here are two easy recipes to get you started:

Watermelon-Strawberry Popsicles

Ingredients

3/4 cup of sliced strawberries plus 2 cups of whole strawberries, divided

2 cups cubed seedless watermelon

I/4 cup of lime juice

2 Tablespoons light brown sugar

I/8 teaspoon salt

I. Press the sliced strawberries to the insides of six 3-ounce freezer molds

2. Combine the whole strawberries, watermelon, lime juice, brown sugar, and salt in a blender. Puree. Pour the mixture through a fine-mesh sieve set over a medium bowl, pressing on the solids to yield as much juice as possible (you can either discard or keep the solids, adding them to the mixture). Divide the mixture among the prepared molds and insert the sticks.

3. Freeze until solid, about 6 hours.

Prep Time: I5 min.

Total Time: 6 and I/4 hrs (this is including the 6 hrs. freezing time)

Equipment: Six 3-oz. freezer-pop molds

To Make ahead: Can be frozen for up to six weeks

Serves 6: I popsicle each

Fruit and Granola Popsicles

Ingredients

I and I/2 cups of plain kefir (Please Note: Kefir is a drinkable yogurt that can be digested “as is“, poured over granola or cereal, or blended into smoothies and more. There are organic, dairy-free, and other varieties)

2 Tbsp. honey

I/4 tsp. almond extract

I and I/2 cups of sliced fruit

6 Tbsp. granola

Whisk the kefir, honey, and almond extract mixture.

Divide the sliced fruit (like blueberries, strawberries, kiwi, etc.) and mixture among the six popsicle molds.

Top each mold with I Tbsp. granola and insert the popsicle sticks.

Freeze until solid.

Did You Know That…..

  1. The first popsicle was invented by accident. In 1905, an 11-year-old boy named Frank Epperson left a cup of soda with a stirring stick outside overnight. The next morning, he found that the soda had frozen and he could eat it like a lollipop. He called his invention the “Epsicle“, which later became the “Popsicle“.
  2. The most popular popsicle flavor in the US is cherry. According to a survey by the Popsicle brand, cherry is the favorite flavor of 33% of Americans, followed by grape (19%), orange (14%), and lime (12%).
  3. The world’s largest popsicle was made in New York City in 2005. It weighed 17.6 tons and was 25 feet tall. It was made with 16,000 pounds of juice and 2,900 pounds of wooden sticks. Unfortunately, it melted faster than expected and had to be removed by a crane.
  4. There is a popsicle museum in San Francisco. It is called the Museum of Ice Cream and it features a popsicle sculpture garden, a sprinkle pool, a banana split room, and a pop rock cave. You can also sample different flavors of ice cream and popsicles at the museum.
  5. Popsicles can help prevent dehydration. When you are sick or have a sore throat, popsicles can soothe your pain and provide hydration. They can also help lower your body temperature and prevent heatstroke in hot weather.
  6. Popsicles can be made with alcohol. If you want to make boozy popsicles, you can use wine, beer, champagne, or liquor as the base. However, you need to use less alcohol than juice or water, because alcohol has a lower freezing point and will make your popsicles softer.
  7. Popsicles can be good for your teeth. Some popsicles contain xylitol, a natural sweetener that can prevent tooth decay and plaque buildup. Xylitol can also reduce the acidity in your mouth and stimulate saliva production.
  8. Popsicles can be used for science experiments. You can use popsicles to demonstrate various scientific concepts, such as freezing and melting, density, color mixing, and chemical reactions. For example, you can make rainbow popsicles by layering different colors of juice, or make fizzy popsicles by adding baking soda and vinegar.
  9. Popsicles can be made with unusual ingredients. You can experiment with different combinations of fruits, vegetables, herbs, spices, nuts, seeds, yogurt, milk, cream, honey, chocolate, and more. Some examples of unusual popsicle flavors are avocado lime, watermelon basil, cucumber mint, coconut curry, peanut butter banana, and lavender lemonade.
  10. Popsicles can be good for your skin. Some popsicles contain antioxidants, vitamins, minerals, and other nutrients that can benefit your skin health. For example, berries can protect your skin from sun damage, citrus fruits can boost your collagen production, and carrots can improve your complexion.
  11. The Klondike Bar (the classic square of vanilla ice cream coated with a chocolate shell) was invented in I922 by the Isaly company in Ohio. It was originally served on a stick and came in flavors like grape, maple, and cherry.
  12. The Outshine Fruit Bars are made with real fruit or fruit juice and have no artificial colors or flavors. They come in several varieties, like strawberry, grape, lime mango, and pineapple (the strawberry ones are outstanding; actual fruit bits in them).

Recipe Sources: “Cooler Pops”-nosh snacks segment-EatingWell, July/august 20I8, and Good Food Fast segment-EatingWell, Sept. 2020