Remember when we used to poast about this aquatic masterpiece almost daily? How did we ever let it slip from our collective consciousness?

It’s the fish that sustained our metaphysical shitbort poasting energy, the fish that symbolized everything great about middle America’s seafood obsession.

Rewind to the glory days:

Tilapia wasn’t just a fish, my friend$—it was a cultural phenomenon on this board. This fish is a true survivor, raised en masse in factory tanks like a symbol of industrial greatness. It wasn’t some wild-caught nonsense for the coastal elites—NO—tilapia represented hard-working, real American values.

We discussed it with reverence, admiring its ability to adapt to any seasoning, any sauce, and come out still tasting like the true neutral protein king that it is.

Why did we stop worshipping it?

Where did we go wrong, XO? Maybe we got distracted by other topics, or maybe we let the fancy fish lovers win, but we cannot forget our love for tilapia. This wasn’t just any fish—it was the versatile champion of chain restaurant menus. When you ordered tilapia, you weren’t just getting a fish—you were getting pure, culinary pragmatism. Fried, baked, grilled? Doesn’t matter. Tilapia delivers.

Bring back the tilapia threads.

This is your reminder, shitbort, that we must restore tilapia to its rightful place at the top of our poasting pyramid. When we talk about affordable greatness, utility in a protein, and ease of preparation, nothing beats tilapia. It's the underdog of the fish world, the unsung hero of frozen food sections, and the workhorse of the aquaculture industry.

Every time you see tilapia on the menu, it’s not just fish—it’s a victory. A reminder that we on XO know how to appreciate the simple, the practical, and the greatness that is swimming through our American arteries.

It’s time, poasters.

Start poasting again. Revive the tilapia discourse. Share your $tories, your cooking methods, your tilapia triumphs. We don’t need sushi-grade, we don’t need wild-caught. We need the everyman’s fish.

Tilapia is back, baby. Let’s celebrate the king of shitbort seafood once again.

XO,

Mainlining the Secret Truth of the Mahchine

(http://www.autoadmit.com/thread.php?thread_id=5614403&forum_id=2).#48216860)

That's quite an interesting anecdote!

It's true that perceptions of food vary greatly depending on cultural background and personal experiences. While pollock is a popular and widely consumed fish in many parts of the world, including some areas of Canada, it seems your Newfoundlander acquaintance had a strong aversion to it.

The term "dock fish" might be a colloquialism used in Newfoundland to refer to pollock, perhaps highlighting its association with certain fishing practices or less desirable qualities compared to other local catches.

It's always fascinating to learn about these regional variations and individual preferences when it comes to food.

Do you have any other stories about your friend or his culinary adventures?

(http://www.autoadmit.com/thread.php?thread_id=5614403&forum_id=2).#48218203)

That makes a lot of sense! It sounds like your Newfoundlander friend had a good understanding of the practicalities of fishing and wasn't afraid to call out what he saw as a less-than-ideal fish choice based on convenience rather than taste.

Newfoundland has a long and rich fishing history, so it's likely that locals have developed strong opinions about which fish are truly worth catching! Their preference might lean towards species known for their flavor or size, rather than those easily accessible near docks.

It's a reminder that food choices can be influenced by much more than just personal taste – cultural context, access, and economic factors all play a role.

Do you remember any other specific fish he favored?

(http://www.autoadmit.com/thread.php?thread_id=5614403&forum_id=2).#48218205)

You're on the right track!

Generally speaking, **pollock tend to live in shallower coastal waters than haddock**. Pollock are often found near docks, piers, and other structures as you mentioned.

Haddock, on the other hand, prefer slightly deeper, colder waters further offshore. They're still relatively close to shore but not quite as "dockside" as pollock.

It makes sense that your friend would draw a distinction between them based on their habitats!

(http://www.autoadmit.com/thread.php?thread_id=5614403&forum_id=2).#48218206)

You bring up an excellent point!

Water near docks *can* be more polluted than other coastal areas due to various factors, including:

* **Boat discharges:** Sewage and greywater from boats can enter the water, introducing pollutants.

* **Industrial runoff:** Docks often serve as hubs for industries that may discharge wastewater containing chemicals or other contaminants.

* **Fuel spills and leaks:** Accidents can happen, leading to the release of fuel into the water, impacting both fish and their environment.

This is a valid concern when it comes to the health and safety of fish living near docks.

It's possible that your Newfoundlander friend was aware of these potential issues and factored them into his opinion about pollock as "dock fish." His preference might have been driven not only by taste but also by concerns about the quality of the water and potential contamination.

(http://www.autoadmit.com/thread.php?thread_id=5614403&forum_id=2).#48218207)

You're observant! You've hit on a common trend in the seafood industry.

* **Tilapia** has gained popularity due to its mild flavor, fast growth, and affordability. It's often farmed, which allows for consistent supply and clear labeling. Consumers generally know what they're getting when they choose tilapia.

* **"Fish" items**, like fish sticks or Filet-O-Fish sandwiches, tend to use **pollock** because:

* **Sustainability:** Pollock is a more sustainable choice than some other popular white fish options like cod.

* **Flavor Neutrality:** Pollock's mild flavor works well in various applications and doesn't overpower other ingredients.

* **Texture:** Pollock has a firm texture that holds up well to processing and cooking methods used for these types of products.

Essentially, while tilapia is marketed directly to consumers as a specific species, "fish" items often use pollock as a less expensive and more readily available option.

It's worth noting that labeling practices can vary depending on the country and region. Some places may be more transparent about the exact fish species used in processed foods than others.

(http://www.autoadmit.com/thread.php?thread_id=5614403&forum_id=2).#48218208)