"*bicker*" > wrote in message
. ..
> 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?
>
No fish is a "perfect replica" of another. Admittedly there are some that
come quite close.
The cheaper fish are a species that have not been targeted and harvested to
the extent that
the popular "expensive" fish has been.