*bicker* wrote:

> A Sun, 18 Jul 2004 20:46:08 GMT, Dan Logcher
> > escribió:
>
>>*bicker* wrote:
>>
>>>A Fri, 16 Jul 2004 14:17:56 GMT, "Musashi"
> escribió:
>>>
>>>>With skin-off filet, pretty hard to tell.
>>>>
>>>How about by taste? texture?
>>>I suppose if you can't tell by taste or texture, who cares?
>>>
>>Except that they charge you snapper price for a cheaper fish.
>>
>
> Why isn't the cheaper fish more expensive, again assuming
> that it is a perfect replica of the rarer fish's taste and
> texture?

A few reason are the cheaper fish are more abundant, easier to
fish, more wide spread fishing grounds.

--
Dan