You’ll find tilapia and walk into just about every grocery store or fish market. It became as widespread and as popular as salmon somewhere along the line. It possibly has something to do with the fact that it doesn’t taste too fishy, is versatile to prepare, and isn’t costly. Most tilapia is also sustainable, as these days, particularly in the U.S. and Canada, it tends to be farmed reasonably responsibly.
So yeah, tilapia is all good and all right, but, forgive the pun: the sea has other fish. There are actually other fish with similar characteristics to tilapia, which are gentle, flaky and easy to please the whole family. Here are five more fish to try, whether you’re just getting sick and tired of tilapia or just want to broaden your horizons.
Like tilapia, catfish has a strong texture and a mild taste. In terms of sustainability, it is safer to stop and opt for the U.S. farmed or wild imported catfish. Farm-raised, closer to tilapia, appears to have a cleaner, less fishy taste.
- Bass Striped
Sustainable options include both farmed and wild striped bass. Farmed striped bass has a moderately firm texture and mild flavour, whereas wild striped bass has a firmer texture and richer flavour. Both are fine alternatives to tilapia.
More Fish Sustainability Details
The world of sustainable fish can be difficult to navigate. Fortunately, Seafood Watch’s guide to the Monterey Bay Aquarium is a fantastic resource. There you’ll find their recommendations based on where the fish is sourced, for the cheapest, most sustainable choices.
- Red Snapper
The red snapper may be the nearest to tilapia in texture and taste. It’s mild and soft, and it cooks until it’s damp. If you would like to make the most healthy decision, it is best to avoid imported snappers. Interestingly, many of the “snappers” sold are not necessarily real snappers, but other animals. A true raw red snapper fillet with a little yellow hue will be lightly pink in colour.
- Trout of the Rainbow
Rainbow trout isn’t a fancy fish, and that’s exactly why it’s cool. Nearly all forms, particularly farmed rainbow trout, are a sustainable option. Although a lot of trout you might have eaten before is salmon-like pink, not all of it is like that. Depending on what the fish ate, it can actually be white, orange, or pink. It has a rather mild taste that is a little buttery and is medium-firm in texture.
Branzino goes by a few names, including sea bass, loup de mer, and spigola from Europe. In Italian, Greek, and Spanish cuisine, mild, flaky fish are extremely popular, which makes sense because most come from the Mediterranean. Sustainable choices include either farmed or wild branzino.
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