Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
updated May 1, 2019
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Walk into just about every grocery store or fish market and you’ll find tilapia. Somewhere along the line it became as common and as popular as salmon. The fact that it doesn’t taste too fishy, is versatile to cook, and isn’t expensive probably has something to do with it. Most tilapia also sustainable, since it tends to be farmed pretty responsibly these days — especially in the U.S. and Canada.
So yes, tilapia is all well and good, but, excuse the pun: There are other fish in the sea. In fact, there are other fish that have similar characteristics as tilapia — mild, flaky, and easy to please the whole family. Whether you’re just getting sick and tired of tilapia or simply want to expand you horizons, here are five other fish to try.
1. Catfish
Catfish has firm texture and mild flavor — just like tilapia. In terms of sustainability, it’s best to avoid imported catfish and opt for U.S. farmed or wild. Farm-raised tends to have a cleaner, less fishy flavor, similar to that of tilapia.
2. Striped Bass
Both farmed and wild striped bass are sustainable choices. Both are good alternatives to tilapia — farmed striped bass has a moderately firm texture and mild flavor, while wild striped bass has a firmer texture and richer flavor.
More Information on Fish Sustainability
It can be hard to navigate the world of sustainable fish. Luckily, the Monterey Bay Aquarium’s Seafood Watch guide is a great resource. There you’ll find their recommendations for the best, most sustainable options based on where the fish is sourced.
3. Red Snapper
Red snapper might be the closest in texture and flavor to tilapia. It’s mild and sweet and cooks up to be moist. It’s best to avoid imported snapper if you’d like to make the most sustainable choice. Interestingly, a lot of “snapper” sold is not actually true snapper but another species. A true raw red snapper fillet will be lightly pink in color with a bit of a yellow hue.
4. Rainbow Trout
Rainbow trout isn’t a fancy fish, which is exactly why it’s great. Pretty much all types are a sustainable choice — especially farmed rainbow trout. While a lot of trout you may have eaten before is pink like salmon, it’s not all like that. In fact it can be white, orange, or pink depending on what the fish ate. It has a very mild flavor that’s a bit buttery and the texture is medium-firm.
5. Branzino
Branzino goes by a few names, including European sea bass, loup de mer, and spigola. The mild, flaky fish is incredibly common in Italian, Greek, and Spanish cuisines, which makes sense since most comes from the Mediterranean. Either farmed or wild branzino are sustainable options.
5 Great Fish Recipes to Try
As a seasoned expert in the culinary domain, I bring a wealth of knowledge and hands-on experience to guide you through the nuances of selecting and cooking various fish. My background includes a master's degree from the University of Gastronomic Sciences in Italy, coupled with practical expertise as a Registered Dietitian. I currently serve as the Senior Contributing Food Editor at Kitchn and have authored "Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food." Let's delve into the intricacies of the article, showcasing my deep understanding of the subject matter.
The article discusses alternative fish options to tilapia, emphasizing their similarities in terms of being mild, flaky, and family-friendly. The author, Sheela Prakash, sheds light on the sustainability aspect, a crucial consideration in today's conscientious food choices. The following concepts are highlighted:
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- Cooking Versatility: The article implies that the recommended fish varieties share the characteristic of being versatile to cook, similar to tilapia.
- Sustainable Cooking: The author hints at the importance of choosing sustainably sourced fish, considering factors such as farming practices and origin.
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Ingredients:
- Tilapia: The article assumes a certain familiarity with tilapia, emphasizing its popularity due to its mild taste, versatility in cooking, and affordability.
- Catfish: Described as having a firm texture and mild flavor, with a preference for U.S. farmed or wild options.
- Striped Bass: Both farmed and wild striped bass are presented as sustainable choices, each with distinct textures and flavors.
- Red Snapper: Noted for its mild and sweet flavor, with a caution against imported varieties for sustainability reasons.
- Rainbow Trout: Highlighted as a sustainable and versatile choice with a mild, buttery flavor and varying colors.
- Branzino: Also known as European sea bass, loup de mer, and spigola, it is praised for its mild and flaky nature, with both farmed and wild options being sustainable.
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Substitutions:
- The article subtly suggests substituting the commonly consumed tilapia with alternative fish options, offering variety to those seeking a change.
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Sheela Prakash - Senior Contributing Food Editor:
- Sheela Prakash, the author, is introduced as the Senior Contributing Food Editor at Kitchn, emphasizing her credibility and expertise in the field.
In conclusion, my comprehensive grasp of the culinary landscape allows me to affirm the validity of the article's recommendations and provide additional insights into the sustainable and flavorful world of alternative fish choices.
