Dude. This is Red Snapper. This is tilefish. This is tilapia. Now - you could cut that up, deep fry it, serve it up in a tortilla and call it a taco and some people might be fooled. But most people eat red snapper like this: There's a lot of "fake" food in the USA. And yes indeed: origin stamps are the best way to get "genuine" food. But parmesan from California isn't "fake" any more than California champagne is "fake" - yeah, it's technically sparkling wine but the grapes don't care. The "fake" salmon described in the article is farmed salmon - still salmon, produced under not-great conditions, but still salmon. If you can't tell the difference between salmon and trout you deserve what you get. Larry Olmstead is a hell of a writer, but Larry Olmstead boiled down and misquoted by the Post is pretty alarmist.Red snapper, by the way, is almost always fake — it’s probably tilefish or tilapia. (Tilapia also doubles for catfish.)
tilapia is like the world's blandest most neutral fish and red snapper is sweet. i feel like you would definitely know if you were getting a filet of one over the other almost immediately lol
I think that's why kleinbl00 used these two caveats . . . . . . If you can't tell the difference between salmon and trout you deserve what you get. I knew a guy in college who was a meat cutter who took his job so passionately, that if you didn't know where he worked you would mistake him for a top chef just by his knowledge and enthusiasm. He loved fish and if you'd let him, he'd talk for hours about the various flavors of various species, how best to cook them to take full advantage of each one, the types of vegetables, beers, and wines that compliment them, on and on. He was basically a fish evangelist.you could cut that up, deep fry it, serve it up in a tortilla and call it a taco and some people might be fooled
I want business cards that say fish evangelist lol
Fair points, I agree the article is pretty alarmist, although there is actually a difference between Champagne and most other sparkling wines, particularly in the methode champagnoise vs. charmat method, as well as sometimes the grapes being used and aging.