The St. Pete Times recently did some DNA testing on fish sold as grouper by several restaurants in the Tampa Bay area. Of the 11 restaurants sampled, six were found selling less expensive fish like tilapia, hake and catfish in their grouper sandwiches and entrees. One restaurant was passing of frozen, imported tilapia in their $23 "champagne braised black grouper." Most of the restaurateurs and fish wholesalers quoted in the article attempt to pass the buck, saying they thought the fish they were selling was, in fact, grouper. I just have to wonder how a chef could not know the difference between a piece of tilapia and a piece of grouper. [Thanks to Laura]
8-08-2006 @7:28AM mmmfood said... links to grouper story.
http://www.sptimes.com/2006/08/06/Tampabay/The_grouper_catch.shtml
http://www.sptimes.com/2006/08/06/Tampabay/You_order_grouper_wha.shtml
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8-08-2006 @8:43AM Nick said... There's a link to the SPT story at the bottom of the post, in the word "read." I guess it got kind of buried down there.
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