Comments on: Fraudulent Fish! http://sushiday.com/archives/2007/05/14/fraudulent-fish/ All about sushi, nigiri, and maki Tue, 15 May 2012 02:42:50 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Allison http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-12288 Allison Tue, 18 Dec 2007 21:47:02 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-12288 ?? ??

]]> By: Anonymous http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-5099 Anonymous Tue, 10 Jul 2007 10:10:11 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-5099 Escolar = orange oil diarrhea. Bon appetite! Escolar = orange oil diarrhea. Bon appetite!

]]> By: Allison http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-4314 Allison Sat, 02 Jun 2007 00:13:42 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-4314 <p><strong>Yvo</strong> - According to <a href="http://en.wikipedia.org/wiki/White_tuna" rel="nofollow">Wikipedia</a>, escolar is actually not a type of tuna at all, although it might be confusing because albacore (white tuna) is sometimes sold as escalor or escalar. Also, some places might refer to escolar as "super white tuna"... so confusing! :P</p> <p><strong>niki</strong> - Most of the time the fish isn't bad in good restaurants, just not what you would expect to get. But of course, I agree that making sushi at home is a lot more fun! :D</p> Yvo – According to Wikipedia, escolar is actually not a type of tuna at all, although it might be confusing because albacore (white tuna) is sometimes sold as escalor or escalar. Also, some places might refer to escolar as “super white tuna”… so confusing! :P

niki – Most of the time the fish isn’t bad in good restaurants, just not what you would expect to get. But of course, I agree that making sushi at home is a lot more fun! :D

]]> By: niki http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-4292 niki Thu, 31 May 2007 20:27:13 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-4292 You know it's funny, today my boyfriend said to me "I can't believe your going to try to make sushi". "What if it's bad?" I said "well how do you know what your getting in a restaurant isn't bad"? This article just shows exactly what you are or aren't getting in a restaurant. I will definitely be trying to make my own sushi now plus i think it will be fun. You know it’s funny, today my boyfriend said to me “I can’t believe your going to try to make sushi”. “What if it’s bad?” I said “well how do you know what your getting in a restaurant isn’t bad”? This article just shows exactly what you are or aren’t getting in a restaurant. I will definitely be trying to make my own sushi now plus i think it will be fun.

]]> By: Yvo http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3991 Yvo Tue, 22 May 2007 19:48:12 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3991 That's pretty disturbing. Along similar lines (but not quite as bad, I suppose)... I recently discovered how important education about what you're eating it. It's also related to what iang said. A few years ago, the "it" dish to have was miso black cod (or some name similar to that). I never actually wound up having it, for various reasons. Anyway, I was going to this one restaurant and eating butterfish, loving it and wondering why I never see butterfish on other menus. Then I went to this other restaurant and had sablefish, also liked it. (I didn't have any of these fish that many times either nor soon after the other.) I was watching Iron Chef a month or so ago and noted that the secret ingredient was some type of fish (I forget which name they used) and then Alton Brown popped up and said "You're probably more used to seeing this fish called black cod! It's actually blah blah blah" and I discovered that butterfish, black cod, sablefish, all the same fish! But with many different names. So all this time, I could have been eating my yummy fish but I didn't order it because I didn't know!!! Craziness. Chilean sea bass is actually "Patagonian toothfish" (according to a Ruth Reichl book, I believe)... it just fascinates me to no end that they have so many names and you just don't know sometimes. Then again, I grew up knowing cod/scrod/haddock/whitefish/pollack are generally used interchangeably, so I guess it's just a matter of how things are presented to me that surprise me. PS I really like white tuna or is it escolar? I don't see it on many menus but I like it raw a lot... I wonder if I really like escolar or white tuna now. That’s pretty disturbing. Along similar lines (but not quite as bad, I suppose)… I recently discovered how important education about what you’re eating it. It’s also related to what iang said. A few years ago, the “it” dish to have was miso black cod (or some name similar to that). I never actually wound up having it, for various reasons. Anyway, I was going to this one restaurant and eating butterfish, loving it and wondering why I never see butterfish on other menus. Then I went to this other restaurant and had sablefish, also liked it. (I didn’t have any of these fish that many times either nor soon after the other.) I was watching Iron Chef a month or so ago and noted that the secret ingredient was some type of fish (I forget which name they used) and then Alton Brown popped up and said “You’re probably more used to seeing this fish called black cod! It’s actually blah blah blah” and I discovered that butterfish, black cod, sablefish, all the same fish! But with many different names. So all this time, I could have been eating my yummy fish but I didn’t order it because I didn’t know!!! Craziness. Chilean sea bass is actually “Patagonian toothfish” (according to a Ruth Reichl book, I believe)… it just fascinates me to no end that they have so many names and you just don’t know sometimes. Then again, I grew up knowing cod/scrod/haddock/whitefish/pollack are generally used interchangeably, so I guess it’s just a matter of how things are presented to me that surprise me.

PS I really like white tuna or is it escolar? I don’t see it on many menus but I like it raw a lot… I wonder if I really like escolar or white tuna now.

]]> By: Allison http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3777 Allison Thu, 17 May 2007 06:44:18 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3777 <p>Thanks so much for your thoughts, everyone! Graham and iang, it's terrible to hear that this isn't just an isolated incident, but rather something that is happening all over the country. Everyone else, it does seem that it would be difficult for the restaurant owners not to know that the were using tilapia rather than red snapper... especially because the boxes that the fish were shipped in were labeled "Izumidai" (the Japanese name for tilapia)!!!! Of course, they could have ordered fillets and just not checked the box... and been overcharged by the fish suppliers, so who knows who was really to blame. But I still think it's surprising and disappointing that <em>all fourteen</em> restaurants tested were guilty of fish substitution!!! :( What is the world coming to? :( </p> Thanks so much for your thoughts, everyone! Graham and iang, it’s terrible to hear that this isn’t just an isolated incident, but rather something that is happening all over the country. Everyone else, it does seem that it would be difficult for the restaurant owners not to know that the were using tilapia rather than red snapper… especially because the boxes that the fish were shipped in were labeled “Izumidai” (the Japanese name for tilapia)!!!! Of course, they could have ordered fillets and just not checked the box… and been overcharged by the fish suppliers, so who knows who was really to blame. But I still think it’s surprising and disappointing that all fourteen restaurants tested were guilty of fish substitution!!! :( What is the world coming to? :(

]]> By: Robert-Gilles Martineau http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3767 Robert-Gilles Martineau Thu, 17 May 2007 01:43:35 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3767 Dear Kim! Greetings! Your restaurant is not only professional but intelligent. It might include some extra work, but buying the fish whole is the mark of a good restaurant! Moreover it is honest! Dear Kim!
Greetings!
Your restaurant is not only professional but intelligent. It might include some extra work, but buying the fish whole is the mark of a good restaurant! Moreover it is honest!

]]> By: Kim http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3662 Kim Wed, 16 May 2007 04:43:31 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3662 I think I agree with the others that the owner probably knew the fillets weren't snapper. I am very surprised that 14 restaurants are guilty. I work in the kitchen of a Japanese restaurant. Our snapper is bought whole, descaled in the kitchen and filleted at the sushi bar. I wonder if it's common practice for other places to just buy the fillets? Very interesting articles, thanks for sharing. I think I agree with the others that the owner probably knew the fillets weren’t snapper. I am very surprised that 14 restaurants are guilty. I work in the kitchen of a Japanese restaurant. Our snapper is bought whole, descaled in the kitchen and filleted at the sushi bar. I wonder if it’s common practice for other places to just buy the fillets? Very interesting articles, thanks for sharing.

]]> By: Robert-Gilles Martineau http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3655 Robert-Gilles Martineau Wed, 16 May 2007 02:37:19 +0000 http://sushiday.com/archives/2007/05/14/fraudulent-fish/#comment-3655 Greetings! I cannot really comment as I live in Japan... But like Cass, I do not believe that restaurants did not know what they were buying! My impression is that your compatriots might be tricked again when it comes to tuna! Cheers, Robert-Gilles Greetings!
I cannot really comment as I live in Japan… But like Cass, I do not believe that restaurants did not know what they were buying! My impression is that your compatriots might be tricked again when it comes to tuna!
Cheers,
Robert-Gilles

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