What makes this article more interesting than the typical study of fish provenance is that it focuses on high-end sushi restaurants.
My question for the forum is: do you think this is a deliberate effort to mislead or a workaround for the fact that Americans don’t know the names of and are therefore less inclined to eat what is actually on the menu.
For example, if tai was accurately labeled “sea bream” or hirame “fluke” do you think it would still sell? I’m not excusing the practice of mislabeling but trying to figure out if it’s due to a sinister plot to upsell trash fish or something more mundane. One way of determining this would be to see if the fish are mislabeled in their Japanese name as well.