date:Dec 14, 2012
at wholesalers are less likely to be fooled than a restauranteur.
If I buy fish from a harvester, I know what Im buying, says Tollefsen, who was formerly in the fish business. I have to know. Just like a diamond dealer knows what hes buying. If I was a wholesaler and I bought a tilefish and had no idea it was something else, shame on me. I have no place in the business.
Gall explains that by the time a fish gets to the restaurant, it might be in filet or steak form and less recognizable.
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