How do you tell one species of fish from another in your market?

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  1. leroy64 profile image80
    leroy64posted 6 years ago

    How do you tell one species of fish from another in your market?

    Just watched as news article about fraud, substitutions of one species for another without the consent or knowledge of the customer.  Would any of you Hubbers near the coast be willing to some articles about this subject?  I would myself; but, I live far from the ocean.  Besides, I don't eat that much fish; and, I am relying on the honesty of the people I buy from.  This subject would be better coming from people who shop for fish on a regular basis.

  2. John Sarkis profile image84
    John Sarkisposted 6 years ago

    This is a great question - it happens!  Additionally, I've noticed that in some Chinese restaurants they try to pass catfish for everything - cod, sole, rock cod, but it's actually catfish.  I never say anything, because, I love catfish, besides, I usually eat on lunch especials and the likes.  But to get back to your question, this happens quite a bit.  In some of the Caribbean Islands, they'll try to pass shark for swordfish....

    1. leroy64 profile image80
      leroy64posted 6 years agoin reply to this

      I like catfish too.  My question is:  If shark can pass for swordfish, and is cheaper, why do people serve sword fish?  I have heard that shark is pretty good.

  3. WD Curry 111 profile image60
    WD Curry 111posted 6 years ago

    I have been writing for Coastal Angler magazine in central Florida since 1999. Sorry . . . you can't fool me.  I strongly suggest to do your own fishing. There is good fishing everywhere, if you know where to look. I like cod and monkfish, so I will buy them in a market. You can't catch them around here. However, I get a twinge of conscience, because commercial fishing as we know it is very destructive. Sure there are limits, now, but they are too lenient for the condition of the stocks.

    Anyway, knowing different fish is like knowing different kinds of wood. I suppose there are already books available with pictures and descriptions of texture, grain and flavor. I have a couple of hubs about fish and fishing. We don't like to promote our hubs from here, but you know where to find them. It may take an effort. They don't always show on the front page.

    I will say this. Tilapia is a trash fish. It has more omega6 than bacon. It is bad advice to serve it to a heart patient. Farm raised fish and shrimp from out the US are suspect because of the water quality, feed, chemicals, and handling practices involved. Wild caught is always better. The fish have a varied diet and get plenty of exercise in cleaner water.

    Buy your fish from a reputable seafood market or grocery store. If it smells fishy, put it back. Maybe even tell the clerk. It should smell like the ocean or a lake.

    1. leroy64 profile image80
      leroy64posted 6 years agoin reply to this

      I can find all sorts of pictures and texts; but, at the market the cuts look different from pictures.  It is just not the same.  I think that my best bet is to dive in and learn how to scale and clean whole fish.  I will look up your hubs. Thanks


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