Quoting Dale Shipp to Jim Weller <=-

tilapia [...] flavour was very mild, almost non-existent, and
the texture, often described as delicate, was soft and mushy.

I would say the same thing about flounder I have eaten.

There are so many kinds of flounder. They vary in taste and
texture. Most are mild but have some flavour unlike tilapia which
has virtually none and some are sweet and sole-like. They range in
texture from delicate to medium firm but they are flaky not mushy or
flabby.

I have had shark twice. Both times it had a very unpleasant
taste -- and a smell like urine.

Some shark meat is high in urea which generates ammonia as it decomposes
so it should either be cooked and eaten very fresh or else marinated
in an acid marinade, soaked in milk or brined. Not all of them do;
the one used for fish and chips (dogfish AKA mud shark) is pretty
innocuous.

I am not too concerned with the idea that animal waste ends up in
fish ponds

I could agree with that -- but what about human waste?

More risky. Because it's from our own species. Not all germs can
infect organisms cross species. Human waste is especially dangerous
if fresh. In western agriculture cattle manure is aged a year and
spread on fields the following spring. Manure piles generate a lot
of heat, enough to turn snow into water vapour in winter and to self pasteurize. In some Asian cultures the waste is fresh. That is
probably why vegetables are traditionally at least minimally cooked
and not turned into salads.

Title: Fried Skate - Icelandic

Like shark, skate is high in urea.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Baked Stuffed Pike
Categories: Lithuanian, Fish
Yield: 4 servings

1 kg Fish, pike
1 Onion, diced
50 g (2 oz) bacon, finely cut
1 Carrot, coarsely grated
1 Hard boiled egg, chopped
100 g (6 tb) butter
1 Raw egg
Chopped parsley
Salt and pepper to taste

Clean fish, remove gills but do not cut off the head. Make filling
by mixing bacon, onion, chopped egg, grated carrot, salt and pepper.
Mix well. Stuff fish and sew up to keep stuffing from falling out.
Melt butter in baking dish, place fish in baking dish and bake in
preheated oven at 350F/180C, for about 30-45 minutes. Baste fish
with butter, several times during baking. When fish is done,
sprinkle with chopped parsley and serve with hot cooked potatoes or
with mashed potatoes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim

... Crabs probably think fish can fly.

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