cherrysnapper.com - story of a guy from Florida who developed a red tilapia, quite long but interesting, much personal anecdote but lots of lay science too, involves a famous orphanage in Cuernavaca that is known for having promoted raising of tilapia .... in the southeast raising mojarra is a major industry, this is not the red tilapia but another hybrid .... a lot of effort goes into stocking lakes or ponds with only males, because if tilapia get to breeding they will overstock themselves to where the largest will grow to 20g or less
aquatext.com - there's an excellent dictionary of mariculture terms on this site, it's hard to navigate though, i found that opening a page of it in a new window helped [though i can't recall how it helped]
Cooking fish with bone and skin is definitely the way ... mojarra we grill over a fire of tinto chips, eat them with tortilla and salsa on the side, a bit of camote, plátano, or yuca maybe .... there are a lot of bones but they are easy to eat once you learn the tricks .... we eat the smaller ones, 600g or less, because the bigger ones bring a better price in the market, many of these get filleted for city people, who we think are missing something |
