On 2010-04-26 10:47:02 -0700, Dan Logcher said:

> Sqwertz wrote:
>> On Sun, 25 Apr 2010 23:03:57 -0700 (PDT), robert ratskywatsky wrote:
>>
>>
>>> Todai buffets always used to have escolar labeled as "white tuna".
>>> Very tasty. I used to wonder why I often had to make a rather urgent
>>> bathroom stop after eating at the Todai...
>>
>>
>> I never got to try Todai afetr hearing "so much" about it.
>>
>> Escolar is seasonal around here. I don't know how any reputable
>> sushi joint (not Todai) could have it on the menu year round.
>
> It comes vacuumed sealed and frozen in New England, packaged as oilfish.
> Pretty much all places around here have it year round.

Does anybody know the hows and whys of how it became a consumer fish?
Of course 20 years ago I never heard of anything called "oilfish", but
20 years ago in food and dining in the US might has well have been 100
years ago.

When did oilfish become commonly sold and eaten in New England?
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.