Tilapia has become the ubiquitous fish in America today. It’s cheap, not “fishy” tasting, boneless and skinless, and is hard to mess up by overcooking, which is a problem with many other fish varieties.
However, the tilapia we’re eating is almost entirely a farmed fish, meaning it’s almost impossible to find wild tilapia in a grocery store or on any restaurant menu.
In this article we’ll look at the way these fish are farmed and what eating them is doing to your health…
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