Tuesday, February 13, 2007
Fish Counterfeiting - a Growing Problem?
The Washington Post reports that Florida is seeing counterfeit grouper. Restaurants buy fish from wholesalers that get it from suppliers. Somewhere along the line, someone is often taking one fish and calling it by another name. The reason is economics: either the cost is cheaper for the substitute or supply is limited and someone can't get what they want.
Grouper and red snapper are two types that are often counterfeited, but there are others. I've even heard of rounds being punched out of skate and passed off as scallops. Some claim that they are being duped, but let me be sceptical for a moment. I can tell th difference between, say, cod and catfish, and I'm a casual fish buyer. Are restaurants claiming that their chefs can't tell what they're buying? If you're in charge of a restaurant kitchen, I suspect you have enough experience to differentiate between common fish types, whether presented whole or even in fillet.
Grouper and red snapper are two types that are often counterfeited, but there are others. I've even heard of rounds being punched out of skate and passed off as scallops. Some claim that they are being duped, but let me be sceptical for a moment. I can tell th difference between, say, cod and catfish, and I'm a casual fish buyer. Are restaurants claiming that their chefs can't tell what they're buying? If you're in charge of a restaurant kitchen, I suspect you have enough experience to differentiate between common fish types, whether presented whole or even in fillet.
