{187} YOU THINK YOU KNOW FISH?

FLAVORS + kNOWLEDGE

So, you think you know fish?

As a professional chef, I have encountered various instances where mislabeled fish is prevalent in the culinary industry. Although my extensive experience has given me an advantage, the average consumer may be less fortunate. It is disheartening to witness individuals unknowingly paying for fish that is not what they intended to purchase. Therefore, we must remain vigilant and educate ourselves on the fish we buy. Additionally, choosing establishments that prioritize transparent labeling and sourcing is crucial to ensure that we can relish our seafood dishes without any unpleasant surprises.

In supermarkets, it is expected to come across mislabeled fish, such as tilapia, frequently passed off as more expensive white fish like snapper or sole. Tilapia is a mild-flavored fish usually raised on farms and is not as costly as other white fish, hence the mislabeling. On the other hand, Escolar is sometimes sold as "white tuna" or "butterfish," but it is not a type of tuna. This deep-water fish is highly prized for its buttery texture and rich flavor. Still, some people may experience digestive issues after consuming it, making it essential to know what you buy.

Catfish is another fish occasionally labeled as mild-tasting whitefish to increase its price. This common fish in the southern United States is often used in dishes like gumbo and jambalaya.

Its mild flavor and tender texture make it an excellent choice for your next fish fry. Pangasius, a catfish, is commonly raised in Vietnam and Thailand and sometimes sold as "basa" or "swai." Still, it may be labeled as a different, more desirable fish. It is a mild-flavored fish frequently used in fried dishes.

Haddock, a white fish commonly found in the North Atlantic, can sometimes be substituted for cod. This fish has a slightly sweet flavor and flaky texture, making it a top choice among seafood enthusiasts. Mackerel, a fatty fish known for its strong, distinct flavor, is sometimes misrepresented as other types of fish, like king mackerel, sold as Spanish mackerel. Red snapper, a popular fish in the Gulf of Mexico known for its firm, white flesh, and mild flavor, is frequently replaced with cheaper fish varieties, such as tilapia or rockfish.

Despite being less prone to mislabeling or substitution than other species, salmon and tuna remain subject to such errors. Various factors can contribute to the confusion surrounding these two fish, from their physical similarity to other species to the challenges of accurately identifying them through visual cues alone.

When purchasing fish, it is crucial to make informed decisions. Consider opting for supermarkets or fish markets with a solid reputation for accurate labeling and sourcing practices.

Inquire about the fish's origin and species from the fishmonger or store staff, and look for labels such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure that the seafood you buy is responsibly sourced and sustainable.

Please familiarize yourself with the visual characteristics of the fish you want to buy, such as color, texture, and size, and consider buying whole fish as they are generally more comfortable to identify. Use seafood guides or apps that provide eco-friendly information and advice on sustainable fishing practices to make intelligent purchase decisions and maximize your investment.

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