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Article: Tilapia: improved quality and more value adding should help this popular species realize its market potential.(Finfish FOCUS)
- Article from:
- Seafood Business
- Article date:
- November 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Bill Beattie, the general manager of Shirttail Charlie's restaurant in Fort Lauderdale, Fla., doesn't have any trouble explaining the surging popularity of tilapia. It's mild-flavored. It's plentiful. It's versatile. It's inexpensive. Oh, and it's hard to screw up.
"It holds together when you blacken it on the grill, it holds together in a pan when you saute it--you can do most anything with it," says Beattie, who estimates that the restaurant sells 22,000 pounds of tilapia per year. "It's the perfect fish to use on a menu."
Shirttail Charlie's isn't unique. Indeed, tilapia has found a place at the table at the nation's largest casual-dining chains, ...