I used to be in the seafood industry in Seattle. The accounting and inventory software most commonly used in the industry allows stock to come in as one product, and leave as another. It's not just a common issue, it's built in to the business.
What I don't get is if you cannot differentiate them by taste and you have to bring them to a lab to see what they are why on God's Earth would you pay for the more expensive one when you cannot tell the difference by eating it?
I totally agree. It reminded me of the time years ago when I was at a fancy restaurant that served elk. I asked the server what it was like and she replied that it was very mild and the way they prepared it, it was not gamey at all and taste like beef. So I just ordered the steak. Why am I going to pay for elk when I won't be able to tell?
because the expensive ones are replaced by the cheap stuff...I live in Florida, 20-30% of all "grouper" isn't....so your $35 dinner? was really something else...fraud
@@DocPetron because unless the beef is "grass fed" which it probably wasn't, the elk would be a superior product in that it is wild and grass fed...not gmo/grain fed like the beef...
They really should have added an astrix to that, to the effect of "can track 100% of all vessels equipped with AIS, Or fisheries tracking systems installed" because no tracking equipment no findy the boaty .....
@@amk8411 Yes if you wanna chop it by yourself, else you can ask the fish seller to chop it right in front of you and in that case they will keep the guts and bones.
I only eat fish that I catch myself.. Commercial fishing is a horrible industry.. They just drag massive nets across the bottom of the ocean and catch everything in their path.. I can't support that kind of destruction.. I like to go fishing anyway and you can't buy the kind of fish that I like to eat.. Walleye, Crappie, and Bluegill.. They are the best eating fish that there is.. You guys should look at stocking them into the freshwater rivers and lakes of India.. Very good my friend you like very much..
@@rgruenhaus where I live, if I go to a place that fries "catfish" 9 times out of 10 it's not really catfish, now if i want some fried catfish I have to fry it myself other wise I will end up with that swai crap
Many years ago I worked with a man that grew up in West Palm Beach, Florida in the '40s and 50's he had an after-school job punching Stingray wings that they cooked and sold to tourists as scallops. They had different sized pipes that were sharpened on one end, he would use the small ones for the thin edge of the wing than use larger ones as he got to the thicker parts of the wings. Stingray is an excellent tasting fish, by the way. I am certain many places still do this!
I visited a restaurant on the western Florida coast and found a menu item called "GROUPER'S KIN". The waitress became more evasive each time I asked her to explain what 'grouper's kin' is. I left and bought a fresh whole grouper at a wharf a couple of doors away and watched the monger dress it, pack it, and ice it.
Would you be willing to "Elaborate" a little more Mate? Please. Your Comparison of Fish and Vegetables strike my Interest, 'along with your Statement "Barely Edible'. I Look Forward to Your Reply.
@@kennedy67951 it's a quote from a character on the US tv show Parks and Recreation. You can look up Ron Swanson's best lines on RU-vid. This character only eats steaks. Vegetables are not food. They are what food eats.
He starts out with "Who'd a thought?" I always have been skeptical that most people cannot tell one fish from another and the market takes advantage of it.
