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(The New York Times)   Study finds that many times fish are mislabeled at stores, taste like chicken   (nytimes.com) divider line 34
    More: Obvious, chickens, taste  
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990 clicks; posted to Business » on 22 Feb 2013 at 9:38 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-02-22 09:45:00 AM  
I swear I read something about this last year.  The date on the article is this year, so I have to make one conclusion:  The New York Times and subby are slow in finding this out.
 
2013-02-22 10:00:52 AM  
Fish mislabeling has been going on for decades. Not just at the market but also at restaurants (even the good quality ones). Usually it's just for marketing purposes (some names sell better than others), but other times it's to lie about the sustainability of the source.
 
2013-02-22 10:09:47 AM  
As horrible and tasteless as it is all I can  think about it the photoshop contest of inappropriate places Air Force One has been seen.

/should have saved that pic
 
2013-02-22 10:22:10 AM  
What I want to know is how it's possible to mistake farmed salmon for wild--I've never seen farmed salmon that's the right color.
 
2013-02-22 11:01:47 AM  

rynthetyn: What I want to know is how it's possible to mistake farmed salmon for wild--I've never seen farmed salmon that's the right color.


The tan from working the fields gives them away every time.
 
2013-02-22 11:08:09 AM  

rynthetyn: What I want to know is how it's possible to mistake farmed salmon for wild--I've never seen farmed salmon that's the right color.


The color varies across species

Wild salmon won't have a consistent color due to all sorts of variables.

They dye farm raised salmon. lots of the time it looks obvious but not always.

I have caught wild salmon that looked exactly like the farm raised stuff in the store
 
2013-02-22 11:15:40 AM  
Somewhat related - I don't think I've had real scallops in 10 years. Granted I don't go out to eat much, but in the past whenever I'd go to a place with sea-food I'd try to get some scallops. Fish-plugs every god damn time. I've even tried educating a few of those around me, but it's met with indifference and probably a silent conclusion that I'm a picky eater. See how they're all the exact same shape, like that of a marshmallow, and they're not sweet at all? It's because it's a chunk of fish (or skate). Real scallops aren't uniform in shape or size and they're sweet and they taste really good. And don't try and convince me talapia is some farking gourmet fish either.

It's false advertising and just plain wrong in so many ways. I can surmise why and how it happens and is allowed to happen, but it gets a bit tinfoil hat'ish, so I'll spare you the rant.
 
2013-02-22 11:41:21 AM  

Eddie Ate Dynamite: Somewhat related - I don't think I've had real scallops in 10 years. Granted I don't go out to eat much, but in the past whenever I'd go to a place with sea-food I'd try to get some scallops. Fish-plugs every god damn time. I've even tried educating a few of those around me, but it's met with indifference and probably a silent conclusion that I'm a picky eater. See how they're all the exact same shape, like that of a marshmallow, and they're not sweet at all? It's because it's a chunk of fish (or skate). Real scallops aren't uniform in shape or size and they're sweet and they taste really good. And don't try and convince me talapia is some farking gourmet fish either.

It's false advertising and just plain wrong in so many ways. I can surmise why and how it happens and is allowed to happen, but it gets a bit tinfoil hat'ish, so I'll spare you the rant.


NO Talapia is NOT a gourmet fish.  Talapia is sometimes used on fish farms, not as the sellable product, but rather in the water cleanup.  Yup, Talapia likes to eat other fish poop.
 
2013-02-22 12:07:20 PM  

Eddie Ate Dynamite: Somewhat related - I don't think I've had real scallops in 10 years. Granted I don't go out to eat much, but in the past whenever I'd go to a place with sea-food I'd try to get some scallops. Fish-plugs every god damn time. I've even tried educating a few of those around me, but it's met with indifference and probably a silent conclusion that I'm a picky eater. See how they're all the exact same shape, like that of a marshmallow, and they're not sweet at all? It's because it's a chunk of fish (or skate). Real scallops aren't uniform in shape or size and they're sweet and they taste really good.


You also can tell by the grain.  In a real scallop, the grain of the flesh is always vertical.  For fish plugs, it's generally horizontal.
Also, on scallops.  If they're not dried packed, but packed in liquid, they're most likely going to taste horrible as well.  Once made the mistake of buying them packed in liquid.  Farking scallops tasted like dish washing liquid.  Went back to the store and got a refund.
 
2013-02-22 12:29:24 PM  

Eddie Ate Dynamite: Somewhat related - I don't think I've had real scallops in 10 years. Granted I don't go out to eat much, but in the past whenever I'd go to a place with sea-food I'd try to get some scallops. Fish-plugs every god damn time. I've even tried educating a few of those around me, but it's met with indifference and probably a silent conclusion that I'm a picky eater. See how they're all the exact same shape, like that of a marshmallow, and they're not sweet at all? It's because it's a chunk of fish (or skate). Real scallops aren't uniform in shape or size and they're sweet and they taste really good. And don't try and convince me talapia is some farking gourmet fish either.

It's false advertising and just plain wrong in so many ways. I can surmise why and how it happens and is allowed to happen, but it gets a bit tinfoil hat'ish, so I'll spare you the rant.


I agree, and yet...I have to disagree.

After a year of working wine, I learned one immutable truth: with the exception of some pretty broad categories, people can't tell wine apart very well. They can always tell sweet from dry, usually tell white from red, and often tell cabernet from merlot (but not as often as they think), but beyond that the truth is, a LOT more of our taste and preferences is tied up in labeling and presentation than we think it is.

I used to give people blind tastings, and they HATED them. They would always pick some wine they had never heard of, and wouldn't especially care for their Tried And True Favorite, the one they came for all the time.

And the research supports my experience:

http://www.psychologytoday.com/blog/the-decision-tree/201207/cheap-a nd -expensive-wine-taste-the-same-in-blind-taste-tests
http://www.newyorker.com/online/blogs/frontal-cortex/2012/06/wine-ta st e.html
http://www.slashfood.com/2011/04/15/blind-tasters-cant-tell-cheap-wi ne s-from-expensive/

I can't help but feel fish is the same way (along with many other foods). Just like you can tell pork from beef or red from white, you can tell salmon from tuna, but when you get to very similar types, my bet is that regardless of how strongly you or a given foodie feels about it, if you were to do a blind tasting of, say, haddock, cod, pollack, halibut, flounder, grouper, and rockfish, you couldn't identify a species. Or even come close. You could say what you liked and what you didn't, but you couldn't do much better than blind guessing as to what you were actually eating.

I bet if you weren't given a list of species that you were served, you couldn't even get a passing grade on the species you were eating. So much of taste is tied to expectation and experience. If you go to a fish fry that has served flounder your whole life and they serve another type of fish, you could tell it's Not Flounder. And since the usual substitutions come from a pretty limited list - catfish, for example - you could probably make a very educated guess as to what the substitution was.

But if I took those same fish and served them in a way that the color and shape of the meat was not immediately apparent - say central cuts from two whitemeat fillets - and heavily seasoned and sauced them, I bet the best you could would be a breakdown like this:

http://www.cookinglight.com/cooking-101/essential-ingredients/types- fi sh-00400000041660/

In fact, I think this is part of the reason why sushi is so popular, especially sashimi; you get a MUCH better sense of what it is that you're eating when it's raw and served openly than you do when it's cooked.

*Disclaimer: I'm not trying to insult anyone's sense of taste, and I do think fraudulent activities should be stopped, but the evidence seems fairly compelling and extensive. But I'm perfectly willing to consider evidence to the contrary

http://sharewhat.blogspot.com/2012/02/consumer-research-taste-test-f or -carp.html
 
2013-02-22 12:38:53 PM  
When do we get the horse meat?
 
2013-02-22 12:43:02 PM  

Eddie Ate Dynamite: Somewhat related - I don't think I've had real scallops in 10 years. Granted I don't go out to eat much, but in the past whenever I'd go to a place with sea-food I'd try to get some scallops. Fish-plugs every god damn time. I've even tried educating a few of those around me, but it's met with indifference and probably a silent conclusion that I'm a picky eater. See how they're all the exact same shape, like that of a marshmallow, and they're not sweet at all? It's because it's a chunk of fish (or skate). Real scallops aren't uniform in shape or size and they're sweet and they taste really good. And don't try and convince me talapia is some farking gourmet fish either.


Wow. I've never heard of that. I live in a place famous for its seafood and no one would even dream of replacing real scallops with fish product. I'm more appalled at this than at that guy who had his boat seized.
 
2013-02-22 12:56:34 PM  

FreetardoRivera: rynthetyn: What I want to know is how it's possible to mistake farmed salmon for wild--I've never seen farmed salmon that's the right color.

The color varies across species

Wild salmon won't have a consistent color due to all sorts of variables.

They dye farm raised salmon. lots of the time it looks obvious but not always.

I have caught wild salmon that looked exactly like the farm raised stuff in the store


I want a store in which I can fish!
 
2013-02-22 01:03:55 PM  
Business thread food trifecta.
 
2013-02-22 01:12:01 PM  
It's OK to eat fish, 'cause they don't have any feelings.
 
2013-02-22 01:45:29 PM  
A girl went fishing with six guys and came home with a red snapper.
 
2013-02-22 01:49:17 PM  

BarkingUnicorn: I want a store in which I can fish!


Bass Pro Shop
 
2013-02-22 01:50:06 PM  

Lost Thought 00: Fish mislabeling has been going on for decades. Not just at the market but also at restaurants (even the good quality ones). Usually it's just for marketing purposes (some names sell better than others), but other times it's to lie about the sustainability of the source.


This is so easy to fix.
If you get tested and your fish isnt what you say it is, you lose your license.
Retailer, wholesaler, whatever.
TADA

/note to self: the WHITE TUNA is off the menu.
 
2013-02-22 02:52:47 PM  
Dunno... I usually buy whole fish.
 
2013-02-22 02:54:57 PM  
Fish disabled at stores by chickens?
 
2013-02-22 03:00:37 PM  

Kraftwerk Orange: It's OK to eat fish, 'cause they don't have any feelings.


I prefer to live off of grass and the drippings from the ceiling.
 
2013-02-22 03:11:15 PM  
Old news is old. I have been hearing about tilapia being relabled as anything for a while now.
 
2013-02-22 03:45:08 PM  
GIS for "Obama Chicken"

www.mediaite.com

static.guim.co.uk

Whole Foods sign in question:

www.addictinginfo.org

Those are the only ones I'll post. The derp level of the rest of it is mighty high, almost as bad as the alter-derp from the anti-Bush crowd.

The sign looks like it was taken from a picture of Obama actually eating chicken.

The only thing really to be offended by is the idea of Presidents images being used, without their obvious permission, to promote a product. (listening, Honda?!?!?). In the past, I'd be more of a mind to say "Lighten up, Francis" but it's basically a tired, unimaginative way of promoting a product.
 
2013-02-22 03:58:19 PM  
We also tend to make up names for them when we catch them.
 
2013-02-22 04:47:42 PM  
It seems I'm a big fan of slimehead.
 
2013-02-22 04:57:36 PM  
ecx.images-amazon.com
/problem?
 
2013-02-22 05:30:34 PM  

Eddie Ate Dynamite: Somewhat related - I don't think I've had real scallops in 10 years. Granted I don't go out to eat much, but in the past whenever I'd go to a place with sea-food I'd try to get some scallops. Fish-plugs every god damn time. I've even tried educating a few of those around me, but it's met with indifference and probably a silent conclusion that I'm a picky eater. See how they're all the exact same shape, like that of a marshmallow, and they're not sweet at all? It's because it's a chunk of fish (or skate). Real scallops aren't uniform in shape or size and they're sweet and they taste really good.


You need to eat in better-quality restaurants.  I only rarely order scallops when I'm eating out, but I've never run across anything but the real thing.  My mom made them frequently when I was growing up, and there's no way you could pass fish off for a scallop, texture-wise.
 
2013-02-22 06:49:44 PM  

Ika7734: NO Talapia is NOT a gourmet fish.  Talapia is sometimes used on fish farms, not as the sellable product, but rather in the water cleanup.  Yup, Talapia likes to eat other fish poop.


So, that fish that is listed on the menu as Tilapia and tastes good, what is it really?

There is a fish farm in the San Luis valley of Colorado, of all places, that supposedly produces Tilapia as their main product.  The raise alligators to dispose of the fish guts, and as a tourist attraction.  A geothermal spring (not quite a hot spring, as I understand it) makes it possible to keep the gators year round.
 
2013-02-22 06:57:50 PM  

BumpInTheNight: rynthetyn: What I want to know is how it's possible to mistake farmed salmon for wild--I've never seen farmed salmon that's the right color.

The tan from working the fields gives them away every time.


Quite possibly the funniest thing I've read all week.
 
2013-02-22 08:48:36 PM  
Phylogenetics of what tastes like chicken.  SCIENCE!!!

media.tumblr.com
 
2013-02-22 09:01:10 PM  
New England solved this problem ages ago. We've got scrod.
 
2013-02-22 10:53:14 PM  
whistleridge shared excellent information, and is my Farker of the Day.

/ i love people that know what the F they are talking about
 
2013-02-23 04:45:52 AM  
Many stores try to pass off escolar as "white tuna" "butterfish" or damn near any sea based fish.

Thing is, if you eat escolar you will probably have some Gatrointestinal side effects.  Think Olestra.
 
2013-02-23 10:33:59 AM  
I work at a seafood wholesaler in Colorado. The farm actually raises hybrid striped bass mainly. The tilapia are there to clean up the waste as mentioned above. They also grow mushrooms, using leftover waste. Kinda got a whole circle of life thing going on. As for fish plug scallops, I've never seen or heard of it being done. Skate is huge a pain in the ass fillet. No one in their right mind would take a cookie cutter to that fish. My guess is they are getting cheap scallops that are coated in tri-poly phosphate. It's used to make them retain water. Makes them wrinkly after they've been cooked. As far as fish mislabeling goes its an industry wide problem. From fisherman to supplier to restaurant there's always someone looking to make a buck any way they can.
TLDR. All fisherman are liers
 
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