Boston Globe Article on Fish Substitution @ restaurants
 

Check this out... as Buzz would say the data does not lie...


On the menu, but not on your plate - The Boston Globe

Pretty sad article even high places got nailed

That why I mainly/usually only eat fish off my boat or that I catch! Most of the time I know what it is...and more how fresh it is.

its been going on for years,i worked in a place in brockton once,had a customer question what typ of fish he was served the cook said cod ,customer said it was haddock.this started a long drawn out pissing contest witch resulted in a free meal.
could you really tell if they were both in front of you cooked the same way...

hopefully this article will bring some scrutiny to this problem... I was very surprised to learn how many chefs/owners exploit their customers

Haddock for Cod maybe but the other stuff is downright fraud! I am surprised some of the restauranteurs actually admit to doing it and try to justify it! Theyt are theives and worse. Suppose someone has an allergy? Very wrong!

They did this in Florida a while back and found out many of the restaurants selling "grouper" sandwiches were using different fish altogether. Just don't trust restaurants when it comes to seafood.

Try doing this when your in a local New England restaurant - if they have striped bass on the menu tell them you'd like to order it but you wan't to know the tag number of the fish. Not sure about Mass but in Rhody they can't buy bass unless its tagged. Watch them scramble.

DZ

I am sure plenty of guys supplement their income through selling striper's to restaurants illegally, too many people have the philosophy that it's only illegal if they get caught. The mighty dollar makes people do some pretty crappy things to others.
I haven't bought fish for years at a restaurant or market, I do buy lobsters and shellfish but that is different.

First paragraph is pretty stupid though- customer orders white tuna and gets escolar, orders Alaskan butterfish and gets sablefish.

That's like ordering Chilean sea bass and getting upset that you receive Patagonian toothfish. Dumb reporting in the context of the article.

I take it your not the type of person that wants to get that which they paid for. Is there any fishing gear your looking to buy? I have some old appliances I want to get rid of;)

agreed. Can anyone name any industry which gets away with selling mislabled products like this and doesn't get caught/fined?

I went to a wedding in upstate NY two summers ago and they tried to pass off Talapia as Salmon. We were the only guests to point it out to my wife's aunt. She got a big refund. I don't know how they thought they could get away with that one. I guess they though the sauce would cover up the color difference. :confused:

:smash:

My point was that white tuna is the marketed brand name for escolar, Alaskan butterfish is the brand name for sablefish, and Chilean sea bass is the marketed name of Patagonian toothfish. There is no "real" species of white tuna, Alaskan butterfish, or Chilean sea bass.

Why? Because vendors change the name to make it sound more appealing to the American consumer. No one would eat something on the menu called Patagonian toothfish. Heck, they even reference ocean perch in that article- that's the marketed name for the acadian redfish (In the Atlantic. Could be the Pacific Ocean Perch, but the article isn't clear).

It's an apples to oranges comparison- It's not substituting one species for another, like the authors are referencing with catfish as flounder, Pacific cod as Atlantic, YFT as SBFT, etc. The restaurant/store is being accurate in what they call that species- according to the market.

Now, serving someone escolar and calling it albacore is a different story. Anyone who's actually eaten albacore knows it's completely different than ecolar (pink flesh, NOT white, texture, etc) but the vast majority of the public just associates the color with the canned fish- so yes, that's mislabeling. But an escolar is as closely related to a tuna as a toothfish is to a sea bass- yet you don't hear her harping on that one. Maybe in part two.

Not saying that I disagree with the context of the article- yes, species swapping and mislabeling is a serious concern. All the more reason to buy from your smaller local fish markets, and eat at restaurants that accurately trace the source of their fish. I was just pointing out that the comparisons the author made at the beginning of the article were irrelevant to her main point.

And yeah, my vacuum just broke, so I'll take an old reel off your hands if you have one to spare :hihi:

It's no different with Scallops...Most are now punched Skate wings...

What about scrod? I've never heard if a fish called scrod.
Posted from my iPhone/Mobile device

Ive been wondering about that one for years......:confused:

I thought that's just what restaurants call whatever white flaky fish they have.... like haddock or cod...am I correct?????

I was under the assumption scrod was under market sized cod, haddock etc just a generic name.

Oh my Scrod...
 

tell me about it.
Every spring I go snag bunker, I hear other boats say "the pogies are everywhere", I read reports about menhaden in the bay. I never know what the hell I am livelining.

About 6 months ago I found out that Pepperidge Farm Gold Fish aren't even real fish! I thought I was eating healthy, only to find out that they're loaded with sodium and artificial flavors.

:rotf2::rotf2::rotf2::rotf2:

Scrod is fish du jour mon ami!