Seems fishy.

Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

AbbeySomeone: Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

Why? Serious question.

No big surprise, that's why they call crap crab Dungeness or crapcfish Tillapia. If you can make it sound fancy with a name people will be more likely to buy.

Is this the thread where people come in to say that someone pulled a bait-and-switch on their scallops with skate meat?

If you can't tell the difference, then you get what you deserve.

...that can only be distinguished from the cheap kind by DNA testing

So at least there is some difference...

Better than so many products that are literally exactly the same thing but priced differently...

And lobster used to be considered poverty food, fit only to feed to convicts. Food has it's own fashions.

Fish is fish, give me some gulf shrimp any day.

Nabb1: I guess in these times of a floundering economy, some unscrupulous folks are willing to resort to the old "bait and switch" to make an extra buck.

What does deer hunting have to do with a fish story? I'd bet they were going for an extra fin.

timswar: No big surprise, that's why they call crap crab Dungeness or crapcfish Tillapia. If you can make it sound fancy with a name people will be more likely to buy.

Dungeness isn't crap crab. It is much better than blue or snow crab. It's also very easy to tell if it is dungeness or not(white tipped claws for one).

Reminds me of the seafood section in my local supermarket, which offers "Kajun Krab dip." The "krab" is supposed to put you on notice that it isn't crab.

And this is sliced egg with anchovies?

People pay eight times more for fish things with a higher prestige name that can only 't be distinguished from the cheap kind by DNA testing


There, that about covers it.

Honest Bender: AbbeySomeone: Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

Why? Serious question.

Taste for starters. If you've ever had it, you wouldn't need to ask.

dnrtfa but i'm guessing flat head sole being sold as flounder, all seafood resturants do that.

FTA: "...escolar, an oily, cheaper species banned in Japan because it can make people sick..."

We sold escolar at a restaurant I worked at (actually as escolar, but a few of the other waiters called it white tuna to sell more). Anyway, it is delicious, but affects people differently. It didn't affect me at all, but one of the waitresses claimed it gave her hours of explosive torrents of liquid poo. ("explosive torrents of liquid poo" is up for grabs as a band name if anyone wants it). I believe her line was "Guys, I could have shiat though a screen door and not touched a wire." Yeah, she was one of the boys. Classy chick.

So, people are ordering one type of fish, and getting another without realizing it?
What a bunch of suckerfish

/actually, that is pretty crappie.

sendbillmoney: Reminds me of the seafood section in my local supermarket, which offers "Kajun Krab dip." The "krab" is supposed to put you on notice that it isn't crab.

I used to love that shiat, but it is a little hard to eat after seeing the process of making fishcakes like that. It makes mechanically separated chicken look like a delicacy.

timswar: No big surprise, that's why they call crap crab Dungeness or crapcfish Tillapia. If you can make it sound fancy with a name people will be more likely to buy.


I don't know, including 'Dung' in a food name doesn't sound like a selling point.

I like the other egg roe better.

Seafood, unless it's fish and chips, is such a rip at restaurants. No reason to ever get it.

Fresh Red Snapper is the best fish I have ever had. My is CSB is beigng from western Washington, where there is a large variety of fish

Oh sure, next thing you'll tell me that my Black Forest ham sammich is no different from an ordinary ham sammich.

Honest Bender: AbbeySomeone: Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

Why? Serious question.

Because Whole Foods and cable TV said so.

AbbeySomeone: Honest Bender: AbbeySomeone: Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

Why? Serious question.

Taste for starters. If you've ever had it, you wouldn't need to ask.

So you don't actually know, do you?

All 23 white tuna samples tested as some other type of fish, usually escolar, which is nicknamed the "ex-lax'' fish by some in the industry because of the digestion problems it can cause.

Remind me not to order White Tuna....

Grables'Daughter: So it was no fluke.

Just a red herring to distract attention away from lager issues.

AbbeySomeone: Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

Except that the restaurant / grocery store only calls it that. In fact, it's Hudson River Tube Fish.

PSA: 'Coq au Vin' is not 'Vinny's Gold Dick'.

Reminds me of a restaurant that I worked at when I was a kid. One day he would serve tilapia and list it as flounder on the menu, the next day list it as snapper.

Cheap bastard also recycled butter, when there was some left on a dish we had to put it into jar, that was sitting in the buss room, so that he could cook with it.

/was considered one of the 'better' French bistros in town.

wood_stones: I like the other egg roe better.

Seafood, unless it's fish and chips, is such a rip at restaurants. No reason to ever get it.

Fresh Red Snapper is the best fish I have ever had. My is CSB is beigng from western Washington, where there is a large variety of fish

thats another one, on the gulf coast red snapper is not commercialy caught, it is illegal the resturant serve a snapper from indonisia that is red in color, but it is snapper, people just asume it comes from the gulf.

Damn hipsters, have to ruin everything.

kokomo61: All 23 white tuna samples tested as some other type of fish, usually escolar, which is nicknamed the "ex-lax' fish by some in the industry because of the digestion problems it can cause.

Remind me not to order White Tuna....

My namesake has such oily flesh that it can cause diarrhea with just a nibble.

AbbeySomeone: Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

Nothing is good as a good old old American sucker.

Is Red Snapper really that hard to find?


It could be worse - you could order Red Snapper and get nothing.

And why was the woman in the video on the phone ordering from a menu while driving??

I work at a seafood counter, so I'm really getting a kick...

sendbillmoney: Reminds me of the seafood section in my local supermarket, which offers "Kajun Krab dip." The "krab" is supposed to put you on notice that it isn't crab.
Stop and Shop/Giant? I work at an S&S and we sample the krab dip almost every day. I gotta say, that stuff is killer at parties. Have you ever tried it?

Also, I've found that its not when the fish is filleted that it becomes hard to identify. I can tell the difference between swai and catfish almost instantly (and anyone with minimal training can do the same). When the fish is cooked at unscrupulous, cheating restaurants and covered up in herbs and spices, then it becomes a little more difficult. We tend to not have this problem at my supermarket because we are required to maintain a country of origin system, so that you can see the country the fish came from right on the price tag in the case. Prewrapped fish get a little sticker with the country of origin checked off/written down. As far as I am concerned, taking previously-frozen pacific cod and calling it Atlantic is theft.

AbbeySomeone: Nothing is as good as Copper River salmon. Atlantic farm raised is not true salmon.

Wild Alaska salmon is wild Alaska salmon.

And yes, I can say from firsthand experience that a lot of restaurants are lying about something on their menu. Usually it aimed at the yuppie hipster douches. People will buy something just for the sake of their showy, conspicuous consumption.

I worked at a very trendy tapas place for a long while. We ran 17% food cost one year. SEVENTEEN EFFING PERCENT!! If you've worked the business, you know how that is damn near impossible. It was one of those small-plate restaurants with an Asian slant. We sold "Kobe beef" carpaccio, essentially tiny slivers of about three ounces of meat, for thirteen dollars. It was actually Hereford top round. We would buy prepackaged bags of dumplings at the Asian market, slap a cute name on them, and sell one portion for more than the price of the bag... and then get about 5 or 6 servings out of said bag. Most customers thought we made everything in house. Tilapia = red snapper was a regular one too. The bar menu was a bunch of mostly-juice-containing $9 martinis. One night me and another bartender decided to simply stop putting the vanilla rum in one of the drinks, just for kicks, to see if any of these idiots were paying attention. Nobody said a word, even the girl who drank five of them right in front of us. She walked out "drunk," having only had juice.

The things we got away with were downright criminal, and 99% of the customers didn't know, care, or care to know. All they wanted and needed was to be seen by the hip crowd in the hip joint. Our reviews were incredible. In our heyday, we were, without question, the "coolest," most popular restaurant in the "cool neighborhood" (i.e. the one that wishes it was williamsburg, brooklyn/soho/portland) The restaurant achieved cult-like status, paid for a couple of houses for the owners, and the joke was on them the whole time.

Wait, I've seen this kind of thing before...

2012, Q1 - introducing the iFish!