Tilapia

Have you ever read a word in a book that is new to you and, suddenly, you start reading and hearing that word everywhere you go? It happens to me all the time. About a year ago I learned from a menu that there is a fish called tilapia. I’d never heard of it before. Now it’s all anyone wants to talk about! “Have you had the tilapia in a bag at Red Lobster?” “You should try tilapia. It’s good.” “I like tilapia.” “Three cheers for tilapia! Hip hip…” “Tilapia of the mornin’ to ya!”

Can anyone explain what’s going on with tilapia? Was I just not paying attention, or are tilapia some new sort of fish? Should I eat any? I only like the mildest tasting fish.

Hey, why don’t any of you who tease me for not liking moist meat put gravy on your fish? Hypocrites!

I’m told tilapia work well in aquaria. They’re native to South America and Africa, but were recently exported to parts of Texas and Florida. Is that why we’re just starting to hear about them? Or is it only me?