Some Florida restaurants are serving cheaper Asian Whitefish, Catfish, Talapia, Hake or other immitations instead of Grouper.
Why is this happening? There are tight limits on Gag Grouper in the Florida Gulf based on a scientific count of the fish population. Asian and other foreign countries mislabel fish to market it as the real thing. Typically, they sell cheaper, farm raised fish as more expensive fish.
How bad is it? Statistically, there are more Grouper sold in Florida restaurants than they are allowed to catch. Restaurants might not know they are being sold faux fish from a wholesaler, while wholesalers ask foreign exporters for a better supply.
How do you know the difference? To paraphrase an article in Florida Today by Matt Reed Real Grouper does not have a fishy taste. It tastes more like chicken. DNA tests are being used by the FDA to identify whether the Grouper is real or fake.
The bottom Line is consumers want to know what they are eating and get what they are paying for. Thanks to Travis for alerting me to this story.
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