 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
What is that fish you are buying? Do you know what it really is?
Evidently about 60% of the fish we buy is mislabeled as to what it really is.
Red Snapper, for instance. http://www.latimes.com/opinion/op-ed...209-story.html |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/9/2014 11:38 AM, ImStillMags wrote:
> Evidently about 60% of the fish we buy is mislabeled as to what it really is. > Red Snapper, for instance. > > http://www.latimes.com/opinion/op-ed...209-story.html > That's why I go and catch my own. -- From somewhere very deep in the heart of Texas |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
On Tuesday, December 9, 2014 12:38:09 PM UTC-5, ImStillMags wrote:
> Evidently about 60% of the fish we buy is mislabeled as to what it really is. > Red Snapper, for instance. > > http://www.latimes.com/opinion/op-ed...209-story.html I'm pretty sure that when I buy Atlantic salmon, that's what I'm getting. Why would they lie about that? Cindy Hamilton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/9/2014 12:38 PM, ImStillMags wrote:
> Evidently about 60% of the fish we buy is mislabeled as to what it really is. > Red Snapper, for instance. > > http://www.latimes.com/opinion/op-ed...209-story.html > Surprise! This is not new news. Jill |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/9/2014 12:38 PM, ImStillMags wrote:
> Evidently about 60% of the fish we buy is mislabeled as to what it really is. > Red Snapper, for instance. > > http://www.latimes.com/opinion/op-ed...209-story.html > An example given: "Today, your “red snapper” could be one of at least 28 different species, including much less desirable fish such as tilapia and pollock. Hell, if you can't tell red snapper from tilapia that's your problem. Didn't I read about 20 years ago red snapper was endangered? Jill |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
On Tuesday, December 9, 2014 9:38:09 AM UTC-8, ImStillMags wrote:
> Evidently about 60% of the fish we buy is mislabeled as to what it really is. > Red Snapper, for instance. > > http://www.latimes.com/opinion/op-ed...209-story.html The LA Times was bleeting about this 30 years ago. The various rock cods found along the coast north of Pt. Concepcion tend to be lumped together under the term red snapper, even though they are no relation to that tropical fish. I would refer to these under the more accepted term, "rock fish," except that that term is used in and around DC to refer to the much more delicate and delicious striped bass. http://articles.latimes.com/1985-05-..._1_red-snapper There are common names for various fish depending on where you happen to be. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/10/2014 10:05 AM, jmcquown wrote:
> On 12/9/2014 12:38 PM, ImStillMags wrote: >> Evidently about 60% of the fish we buy is mislabeled as to what it >> really is. >> Red Snapper, for instance. >> >> http://www.latimes.com/opinion/op-ed...209-story.html >> >> > An example given: > > "Today, your “red snapper” could be one of at least 28 different > species, including much less desirable fish such as tilapia and pollock. > Hell, if you can't tell red snapper from tilapia that's your problem. > > Didn't I read about 20 years ago red snapper was endangered? > > Jill Not quite endangered, but there are extreme limits on fishing season and catch, both for the commercial fisherman and the individual. The Federal government closes the season during the winter when there is a migration of northerners to the Gulf Coast. In Texas, the season is open in the winter in State of Texas waters and the limit is two. I usually go out in a charter boat and we fish off the coast of Padre Island. One year I caught a 14 pound red snapper. Someone asked my husband if he ate it and he replied: "I ate it, and ate it and ate it..." It was some job for little me to wrestle that big fish into the boat. Since I learned deep sea fishing in New Jersey, I used a lot of "Jersey" words while struggling and had to go around the boat and apologize to all then nice gentlemen for my language. Of course, size is highly monitored. -- From somewhere very deep in the heart of Texas |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/10/2014 11:05 AM, jmcquown wrote:
> On 12/9/2014 12:38 PM, ImStillMags wrote: >> Evidently about 60% of the fish we buy is mislabeled as to what it >> really is. >> Red Snapper, for instance. >> >> http://www.latimes.com/opinion/op-ed...209-story.html >> >> > An example given: > > "Today, your “red snapper” could be one of at least 28 different > species, including much less desirable fish such as tilapia and pollock. > Hell, if you can't tell red snapper from tilapia that's your problem. > > Didn't I read about 20 years ago red snapper was endangered? > > Jill To me, tilapia is a tasteless fish with an unappetizing texture even when scooped alive from a tank and cooked in a Chinese restaurant. However, I have to admit that tilapia ceviche can be good. -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
On Wednesday, December 10, 2014 12:39:33 PM UTC-5, Janet wrote:
> In article >, > says... > > > > On Tuesday, December 9, 2014 12:38:09 PM UTC-5, ImStillMags wrote: > > > Evidently about 60% of the fish we buy is mislabeled as to what it really is. > > > Red Snapper, for instance. > > > > > > http://www.latimes.com/opinion/op-ed...209-story.html > > > > I'm pretty sure that when I buy Atlantic salmon, that's what I'm > > getting. Why would they lie about that? > > Some people might be fooled into thinking that they are buying a wild > fish caught in the Atlantic. Shrug. I know I'm getting genuine PCB-laden farmed fish. I like it. It's got a very mild flavor and high fat content. Grills up beautifully. Cindy Hamilton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
"James Silverton" > wrote in message ... > On 12/10/2014 11:05 AM, jmcquown wrote: >> On 12/9/2014 12:38 PM, ImStillMags wrote: >>> Evidently about 60% of the fish we buy is mislabeled as to what it >>> really is. >>> Red Snapper, for instance. >>> >>> http://www.latimes.com/opinion/op-ed...209-story.html >>> >>> >> An example given: >> >> "Today, your red snapper could be one of at least 28 different >> species, including much less desirable fish such as tilapia and pollock. >> Hell, if you can't tell red snapper from tilapia that's your problem. >> >> Didn't I read about 20 years ago red snapper was endangered? >> >> Jill > > To me, tilapia is a tasteless fish with an unappetizing texture even when > scooped alive from a tank and cooked in a Chinese restaurant. However, I > have to admit that tilapia ceviche can be good. > that sounds totally incongruent. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/10/2014 1:06 PM, Reggie wrote:
> "James Silverton" > wrote in message > ... >> On 12/10/2014 11:05 AM, jmcquown wrote: >>> On 12/9/2014 12:38 PM, ImStillMags wrote: >>>> Evidently about 60% of the fish we buy is mislabeled as to what it >>>> really is. >>>> Red Snapper, for instance. >>>> >>>> http://www.latimes.com/opinion/op-ed...209-story.html >>>> >>>> >>> An example given: >>> >>> "Today, your red snapper could be one of at least 28 different >>> species, including much less desirable fish such as tilapia and pollock. >>> Hell, if you can't tell red snapper from tilapia that's your problem. >>> >>> Didn't I read about 20 years ago red snapper was endangered? >>> >>> Jill >> >> To me, tilapia is a tasteless fish with an unappetizing texture even when >> scooped alive from a tank and cooked in a Chinese restaurant. However, I >> have to admit that tilapia ceviche can be good. >> > > that sounds totally incongruent. > > Why incongruent? Try it sometime; the soaking in lime juice improves the texture of tilapia greatly. -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
"James Silverton" > wrote in message ... > On 12/10/2014 1:06 PM, Reggie wrote: >> "James Silverton" > wrote in message >> ... >>> On 12/10/2014 11:05 AM, jmcquown wrote: >>>> On 12/9/2014 12:38 PM, ImStillMags wrote: >>>>> Evidently about 60% of the fish we buy is mislabeled as to what it >>>>> really is. >>>>> Red Snapper, for instance. >>>>> >>>>> http://www.latimes.com/opinion/op-ed...209-story.html >>>>> >>>>> >>>> An example given: >>>> >>>> "Today, your red snapper could be one of at least 28 different >>>> species, including much less desirable fish such as tilapia and >>>> pollock. >>>> Hell, if you can't tell red snapper from tilapia that's your >>>> problem. >>>> >>>> Didn't I read about 20 years ago red snapper was endangered? >>>> >>>> Jill >>> >>> To me, tilapia is a tasteless fish with an unappetizing texture even >>> when >>> scooped alive from a tank and cooked in a Chinese restaurant. However, I >>> have to admit that tilapia ceviche can be good. >>> >> >> that sounds totally incongruent. >> >> > Why incongruent? Try it sometime; the soaking in lime juice improves the > texture of tilapia greatly. > > thank you for removing the incongruity. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/10/2014 1:00 PM, James Silverton wrote:
> On 12/10/2014 11:05 AM, jmcquown wrote: >> On 12/9/2014 12:38 PM, ImStillMags wrote: >>> Evidently about 60% of the fish we buy is mislabeled as to what it >>> really is. >>> Red Snapper, for instance. >>> >>> http://www.latimes.com/opinion/op-ed...209-story.html >>> >>> >>> >> An example given: >> >> "Today, your “red snapper” could be one of at least 28 different >> species, including much less desirable fish such as tilapia and pollock. >> Hell, if you can't tell red snapper from tilapia that's your problem. >> >> Didn't I read about 20 years ago red snapper was endangered? >> >> Jill > > To me, tilapia is a tasteless fish with an unappetizing texture even > when scooped alive from a tank and cooked in a Chinese restaurant. > However, I have to admit that tilapia ceviche can be good. > I don't mind tilapia. The texture of the tilapia I've eaten wasn't bad at all. It's a firm, mild white fish. It used to be fairly inexpensive until restaurants started selling it. I can't speak about Chinese restaurants; I haven't been to one in 30 years. Jill |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/10/2014 1:11 PM, James Silverton wrote:
> On 12/10/2014 1:06 PM, Reggie wrote: >> "James Silverton" > wrote in message >> ... >>> On 12/10/2014 11:05 AM, jmcquown wrote: >>>> On 12/9/2014 12:38 PM, ImStillMags wrote: >>>>> Evidently about 60% of the fish we buy is mislabeled as to what it >>>>> really is. >>>>> Red Snapper, for instance. >>>>> >>>>> http://www.latimes.com/opinion/op-ed...209-story.html (more snippage) >>>> Didn't I read about 20 years ago red snapper was endangered? >>>> >>>> Jill >>> >>> To me, tilapia is a tasteless fish with an unappetizing texture even >>> when scooped alive from a tank and cooked in a Chinese restaurant. However, I >>> have to admit that tilapia ceviche can be good. >>> >> >> that sounds totally incongruent. >> >> > Why incongruent? Try it sometime; the soaking in lime juice improves the > texture of tilapia greatly. > You're welcome to my share of (any) raw fish. I've never had tilapia that was so badly prepared I thought it would taste better or have a better texture served uncooked. Your mileage obviously varies.  Jill |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/10/2014 6:37 PM, jmcquown wrote:
> On 12/10/2014 1:11 PM, James Silverton wrote: >> On 12/10/2014 1:06 PM, Reggie wrote: >>> "James Silverton" > wrote in message >>> ... >>>> On 12/10/2014 11:05 AM, jmcquown wrote: >>>>> On 12/9/2014 12:38 PM, ImStillMags wrote: >>>>>> Evidently about 60% of the fish we buy is mislabeled as to what it >>>>>> really is. >>>>>> Red Snapper, for instance. >>>>>> >>>>>> http://www.latimes.com/opinion/op-ed...209-story.html >>>>>> > (more snippage) >>>>> Didn't I read about 20 years ago red snapper was endangered? >>>>> >>>>> Jill >>>> >>>> To me, tilapia is a tasteless fish with an unappetizing texture even >>>> when scooped alive from a tank and cooked in a Chinese restaurant. >>>> However, I >>>> have to admit that tilapia ceviche can be good. >>>> >>> >>> that sounds totally incongruent. >>> >>> >> Why incongruent? Try it sometime; the soaking in lime juice improves the >> texture of tilapia greatly. >> > You're welcome to my share of (any) raw fish. I've never had tilapia > that was so badly prepared I thought it would taste better or have a > better texture served uncooked. Your mileage obviously varies. > Obviously, regular fried or broiled tilapia is a dreimannerfisch to me. You've heard of a German dreimannerwein: one to hold him dowm, one to pour it in and one to drink it. -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it reallyis?
On 12/10/2014 7:10 PM, James Silverton wrote:
> On 12/10/2014 6:37 PM, jmcquown wrote: >> On 12/10/2014 1:11 PM, James Silverton wrote: >>> On 12/10/2014 1:06 PM, Reggie wrote: >>>> "James Silverton" > wrote in message >>>> ... >>>>> On 12/10/2014 11:05 AM, jmcquown wrote: >>>>>> On 12/9/2014 12:38 PM, ImStillMags wrote: >>>>>>> Evidently about 60% of the fish we buy is mislabeled as to what it >>>>>>> really is. >>>>>>> Red Snapper, for instance. >>>>>>> >>>>>>> http://www.latimes.com/opinion/op-ed...209-story.html >>>>>>> >>>>>>> >> (more snippage) >>>>>> Didn't I read about 20 years ago red snapper was endangered? >>>>>> >>>>>> Jill >>>>> >>>>> To me, tilapia is a tasteless fish with an unappetizing texture even >>>>> when scooped alive from a tank and cooked in a Chinese restaurant. >>>>> However, I >>>>> have to admit that tilapia ceviche can be good. >>>>> >>>> >>>> that sounds totally incongruent. >>>> >>>> >>> Why incongruent? Try it sometime; the soaking in lime juice improves the >>> texture of tilapia greatly. >>> >> You're welcome to my share of (any) raw fish. I've never had tilapia >> that was so badly prepared I thought it would taste better or have a >> better texture served uncooked. Your mileage obviously varies. >> > Obviously, regular fried or broiled tilapia is a dreimannerfisch to me. > You've heard of a German dreimannerwein: one to hold him dowm, one to > pour it in and one to drink it. > Uh... I have no idea what you're talking about. Jill |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
jmcquown > wrote:
> On 12/9/2014 12:38 PM, ImStillMags wrote: >> Evidently about 60% of the fish we buy is mislabeled as to what it really is. >> Red Snapper, for instance. >> >> http://www.latimes.com/opinion/op-ed...209-story.html >> > Surprise! This is not new news. > > Jill Why does this have to be "new" news? Every time I hear this from people it seems like they are trying to say "don't worry about these disturbing facts." it's dismissive and pointless to say that something isn't new news. What's even stranger is that you'd bother to waste your time pointing out that this isn't new news. What's your angle? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
In article >,
jmcquown > wrote: > On 12/9/2014 12:38 PM, ImStillMags wrote: > > Evidently about 60% of the fish we buy is mislabeled as to what it really > > is. > > Red Snapper, for instance. > > > > http://www.latimes.com/opinion/op-ed...ing-20141209-s > > tory.html > > > An example given: > > "Today, your ³red snapper² could be one of at least 28 different > species, including much less desirable fish such as tilapia and pollock. > Hell, if you can't tell red snapper from tilapia that's your problem. > > Didn't I read about 20 years ago red snapper was endangered? > > Jill The fish known as "red snapper" on the West Coast are several species of rockfish in the genus Sebastes (or Sebastodes). They can make excellent dining. Equally as good as the Gulf red snapper I had at Galatoire's in New Orleans. They too have been overfished and are now much more tightly regulated. There are over 100 species in this genus worldwide. D.M. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
ImStillMags > wrote:
> Evidently about 60% of the fish we buy is mislabeled as to what it really is. > Red Snapper, for instance. > > http://www.latimes.com/opinion/op-ed...209-story.html if you know what the whole fish looks like, watch them cut it up. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What is that fish you are buying? Do you know what it really is?
On Wed, 10 Dec 2014 17:39:29 -0000, Janet > wrote:
> In article >, > says... > > > > On Tuesday, December 9, 2014 12:38:09 PM UTC-5, ImStillMags wrote: > > > Evidently about 60% of the fish we buy is mislabeled as to what it really is. > > > Red Snapper, for instance. > > > > > > http://www.latimes.com/opinion/op-ed...209-story.html > > > > I'm pretty sure that when I buy Atlantic salmon, that's what I'm > > getting. Why would they lie about that? > > Some people might be fooled into thinking that they are buying a wild > fish caught in the Atlantic. > It goes beyond that. -- A kitchen without a cook is just a room |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Forget Eating Fish - The least likely of all places in the world to find an uncontaminated fish is... | Vegan | |||
| Buying sushi grade fish - need advice | Sushi | |||
| Fish flavor but no fish from cold smoker | Barbecue | |||
| Update on fish-free fish and chips | Vegan | |||
| Buying fish for homemade sushi | Sushi | |||
Linear Mode
