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PostPosted: Sun Aug 26, 2018 11:18 am 
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Location: The Netherlands
Miguel wrote:
i don't see the big deal here. All white fish tastes the same when it's fresh.


No, it doesn’t! There is a big difference in taste between white fish. I hate the taste of tilapia or swai, as it taste murky.

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PostPosted: Sun Aug 26, 2018 3:47 pm 
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Yep, and ground beef tastes like porterhouse. Peanut butter and jelly may taste like Grouper, go figure.


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PostPosted: Mon Aug 27, 2018 9:31 am 
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dutchdushi wrote:
Miguel wrote:
i don't see the big deal here. All white fish tastes the same when it's fresh.


No, it doesn’t! There is a big difference in taste between white fish. I hate the taste of tilapia or swai, as it taste murky.


Ditto! I have tried both of those and do not like either. All white fish does not taste the same - different flavors and texture.

I prefer my fish grilled with lemon so I actually DO taste the fish. If you're getting your fish fried or battered or with sauces then maybe it does taste similar because you're not actually tasting the fish anymore.

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PostPosted: Mon Aug 27, 2018 9:48 am 
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dutchdushi wrote:
Miguel wrote:
i don't see the big deal here. All white fish tastes the same when it's fresh.


No, it doesn’t! There is a big difference in taste between white fish. I hate the taste of tilapia or swai, as it taste murky.


Murky is a color, not a taste. The only difference you may notice comes from preparation...Which is the reason restaurants can get away with serving other varieties.


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PostPosted: Mon Aug 27, 2018 10:53 am 
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There are two issues, whether it actually is grouper and whether it is frozen or fresh. There is no way the fishermen can catch enough to supply the entire island, so most of it is flown in, frozen.

I order barracuda whenever I can, I know it is fresh.

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PostPosted: Mon Aug 27, 2018 10:56 am 
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I checked the frozen seafood section of the grocery store yesterday. Grouper filets were about twice what tilapia was in price. Both said wild caught. I searched the bag for location, and I think it said (memory faded quickly) it was caught in Malaysia. It was definitely foreign and a long way from here!

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PostPosted: Mon Aug 27, 2018 11:16 am 
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Many restaurants purchase frozen fish as they have no way of knowing how many meals they’ll serve of a particular type fish. This is especially true in low season. Seems reasonable to me. We can usually tell if tuna has been frozen but can understand why restaurateurs buy it. Always appreciate it when a server tells us that they have fresh caught offerings especially tuna as we love it rare and therefore fresh. Agree with the discussion though...if it isn’t grouper don’t call it that. If it’s frozen grouper let your customers know if they enquire.

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