I have been training as a sushi chef for the past six months. In that
time, i have reviewed the menus of several other local sushi bars.

I have noticed the lack of tai at local bars. It seems true tai is
not readily available outside of japan, and is usually substituted
red snapper.

I havent caught true tai as a special, nor is red snapper on any
regular menu.

Besides the problems with availability, is red snapper not a good
fish for sushi? I have never had it, but it seems to be a standard
in the rest of the sushi world.

What is the flavor? Its it comparable to any other fish? Is it worth
ordering and spreading the word?

Any insight would be helpful.

--
thanks.