Love. Forgive. Party.
As you may (or may not) know, according to Tru-Blu DarwinDefenders, *we* are also fish. So, maybe these loins are from the missing-link tilapia.
Nothing's worse than missing Tilapia, particularly when you want to make Gulf Fish Eugenie.
After abruptly realizing that I wasn't quite sure what part of the body was the "loin", I looked it up. It turns out that in mammals, it is the cut of meat that starts at the last rib, and runs down the sides of the backbone to the pelvis.Which I guess works on a fish, too, if you take the pelvic fins to be equivalent to a pelvis. It's still weird terminology, though; most people would just call that cut a fillet and leave it at that.
I suspect its the result of a bad translation.
I think Kelly is right. This smacks of Chinglish or Japanglish.
And I would DEFINITELY stay away from TIliapia, in general, and Tilapia from China in particular...
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