When I was growing up kosher fish meant carp, white, flounder or gefilte.  Carp and white were for Shabbos, gefilte was mostly for Shabbos, but sometimes during the week,  and flounder was fried and served with mashed potatoes. Now-a-days the range of fish available to the kosher consumer is remarkable.  From salmon and trout to mahi-mahi and sea bass, the list of available delights from the sea keeps “We’re having fish for dinner” from being boring.  One of the most popular new varieties of fishes is tilapia.  Actually, calling it a new variety is misleading.  Tilapia is a fish that has been raised for centuries and has its origins in the Nile River.   There are those that confuse tilapia with Nile Perch or Saint Peter’s fish, but they are not the same.  Tilapia produces mild, soft, white fish fillets, with a slightly sweet taste.  This is part of the reason that tilapia has become popular with both professional chefs and home cooks.

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