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Related: About this forumSee What Cheaper Fish Some Restaurants Serve For Grouper, Cod and Catfish
mugwump1948
(3 posts)Unless you have instant dna kit most white fish filets are Alaskan pollack, farm raised, not wild caught. There is also a lot of Tilapia out there passed off as wild caught. Not so, all farm raised.
Wellstone ruled
(34,661 posts)Ruff Fish are being used to replace anything of quality.
dameatball
(7,380 posts)oasis
(49,152 posts)yaesu
(8,020 posts)jmbar2
(4,832 posts)Missed you while you were gone. Always like your posts.
LuvNewcastle
(16,820 posts)But that isn't the point. Restaurants shouldn't pull sleazy tricks like that on their customers. I don't mind eating swai at the house but if I go out, I want to get the catfish I ordered just like I want my steak to be beef, not horseflesh.
bitterross
(4,066 posts)The most shocking thing I saw in the story was that FL restaurants were the honest ones.
soryang
(3,299 posts)...and recognize what they're eating, believe it or not, so why bother lying? It will hurt your business. A lot of restaurants are just down the block or right next to the marina and fish markets where everyone knows what's available and what isn't and what the market prices for different fish are. The waitress will usually tell you what isn't available.
The fisherman and retail people are sitting at the bar in the seaford restaurants and know exactly what is going on. Their significant others are probably waitresses there or cooks.
Of course, I'm talking about sit down restaurants not fast food. Who knows what you're getting there.
Submariner
(12,485 posts)The cook using a round cookie cutter and pushes out the skate fins into scallops.
KY_EnviroGuy
(14,483 posts)They called the source "stinger ray wings" and said the people that do that even use various size cookie cutters to fool customers. They also taught me that if food sold as scallops don't have that little tough portion in the muscle, it's probably not a scallop.
Ironically, I just read in a Wiki article that rays are the main predator of bay scallops.
cab67
(2,963 posts)cab67
(2,963 posts)DNA-based surveys of whale meat sold in parts of Asia showed that it was very often not the species it was supposed to be. In fact, it wasn't always even whale - it was sometimes sheep or horse. These countries are allowed to use beached whale carcasses (if they're fresh enough), so it isn't necessarily evidence that whaling fleets are killing protected species, but it does call for extra monitoring.
The same is true for caviar. The species on the label is not always the species in the jar. It could be paddlefish (related to sturgeon, but not sturgeon), or it could be a very endangered species of sturgeon from central Asia.
Aussie105
(5,215 posts)Most restaurants order fish in from outside suppliers, already filleted, and take what they get.
You wouldn't see someone working at a restaurant and an expert in fish species at a local fish market buying whole, fresh fish for the restaurant, would you?
But it would be the only way a honest restaurant could guarantee the customer gets what is on the menu.
It's a story done frequently here in Australia. A popular fish here is barramundi, an inland fresh water fish. But don't bother ordering it in a restaurant, chances are you are not going to get what you asked for.
But what restaurant is going to say 'Sorry, no barramundi, but we have Hoki, at half the price'?
Nope, you will get a cheaper fish but still pay the higher price.
Xipe Totec
(43,872 posts)dalton99a
(81,073 posts)sandensea
(21,530 posts)They were notorious for making their signature dish - Lobster tacos - out of shrimp.
But they did them up so well, no one cared.
On a more personal note, it's so good to see you back and at'em Yuiyoshida!
Hugs, and All the Best.