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Sat May 25, 2019, 02:05 PM

See What Cheaper Fish Some Restaurants Serve For Grouper, Cod and Catfish

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 02:38 PM

1. Most every fish is Alashan pollack

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.

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Response to mugwump1948 (Reply #1)

Sat May 25, 2019, 03:20 PM

6. You are so right.

 

Ruff Fish are being used to replace anything of quality.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 02:40 PM

2. Good article. The odd thing is I never knew catfish was so expensive that it would be switched.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 02:48 PM

3. Swai Switch. Thanks for the eye opening report.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 02:55 PM

4. tilapia seems to be the cheapest fish in stores in my area. nt

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 03:02 PM

5. Welcome back Yuiyoshida!

Missed you while you were gone. Always like your posts.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 03:24 PM

7. Swai isn't a bad-tasting fish, I have some in my freezer.

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.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 03:53 PM

8. Biggest Shock of the story - Tampa was honest

 

The most shocking thing I saw in the story was that FL restaurants were the honest ones.

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Response to bitterross (Reply #8)

Sat May 25, 2019, 04:12 PM

9. Florida consumers especially on the coasts are more likely to know

...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.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 04:45 PM

10. When you order Scallops, some restaurants substitute it with skate

The cook using a round cookie cutter and pushes out the skate fins into scallops.

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Response to Submariner (Reply #10)

Sat May 25, 2019, 06:45 PM

13. That's what fishermen told me when I worked in SC on the coast.

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.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 06:18 PM

11. this is always good to check -

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 06:23 PM

12. this is also not unique to fish

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.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 09:43 PM

14. Supply chain switching?

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.

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 09:53 PM

15. As they say in Boston, if you don't know what it is, you got scrod. nt

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 10:27 PM

16. Kick

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Response to yuiyoshida (Original post)

Sat May 25, 2019, 10:41 PM

17. Reminds me of a disreputable (but very popular) fish joint in Laguna Beach

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.

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