25-Oct-2011

Fishy Definitely

On the menu, but not on your plate.
It happens for a range of reasons, from outright fraud to a chef’s ignorance to the sometimes real difficulty of discerning one fillet from another. But industry specialists say money is commonly the motivator: It’s a way to increase profits - a cheaper fish sold as something more pricey - on the assumption that customers will not detect the difference.

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