The menu for the January 29 dinner turns out to be a choice between Vegetarian Wellington and Stuffed Tilapia. Those who signed up for Chicken are now signed up for Tilapia. If you want to change, send e-mail PRONTO to Barb LeGarde – use the Groupwise link in the sidebar. Vegetairan Wellington is not a cooked vegetarian; it is a crust wrapped around savory vegetables. Tilapia is the current craze of non-fishy fish, as reported in the Washington Post:
Two Sides to Every Tilapia
It’s Mild and Eco-Friendly. Consumers Have Caught On, but Chefs Aren’t Hooked.
By Walter Nicholls, Washington Post Staff Writer
It’s the fish that chefs love to hate but shoppers prize, and both for the same reason: This fish isn’t fishy. The consumers are winning the debate, though, and tilapia is swimming its way to ubiquity, thanks to selective breeding programs, improvements in farming efficiency, skilled marketing and the commitment of some big grocery chains.
That it’s ecologically sustainable and relatively cheap doesn’t hurt, either. In just a few years, Americans’ annual consumption of tilapia has quadrupled, from a quarter-pound per person in 2003 to a full pound in 2006. The National Marine Fisheries Service now ranks it as the fifth-most-consumed seafood in the nation, still far behind shrimp (at 4.4 pounds per person a year) but growing fast. Researchers think tilapia is destined to be one of the most important farmed seafood products of the century.
You can read a lot more at the Washington Post
