3 ms·
When fish is sliced, cut, and prepared, it's difficult to tell exactly what fish you are being served. According to the book, here are common substitutes: * E
by dandandans 10y ago
When fish is sliced, cut, and prepared, it's difficult to tell exactly what fish you are being served.
According to the book, here are common substitutes:
* Escolar for white tuna
* Asian catfish, ponga, tilapia, hake for grouper
* Tile fish for grouper/halibut/red snapper
* Tilapia for catfish
* Langostino, which is shrimp or crab for lobster
- ghshephard 10y agoIf it's difficult to tell exactly what fish you are being served, then it probably doesn't matter what fish you are being served.
- cmdrfred 10y agoA warm glass of milk and a warm glass of milk with ejaculate in it, can you tell the difference? Does it matter?
- ghshephard 10y agoWe were talking fish. Now you are talking about noxious adulterants to milk.
- chris_7 10y agoGetting an Asian-farmed tilapia instead of a US-farmed catfish would not be good.
- ghshephard 10y agoWhy is that?
- nicobn 10y agoIt certainly does matter. In terms of texture and taste, white tuna may very well be indistinguishable from escolar for a lot of people. It's still much less desirable than white tuna. Japan has banned escolar in 1977, deeming it toxic.
- ghshephard 10y agoNow we're discussing toxicity. I 100% agree that health standards need to be maintained.
- dgacmu 10y agoOh, yes. Yes indeed. Escolar is quite tasty - I've had it deliberately - but the gastrointestinal side effects can be very nasty. You don't want to go there when you think you're just eating tuna. This is a very underhanded substitution for a supplier or restaurant to make.
- ghshephard 10y agoClearly there is a difference if the other fish has negative effects.