Went to FIG for dinner Sat night and the bartender recommended the mutton snapper. Sounded good so I asked him if he knew where it was caught. He said it was local and they get their fish from Magwoods.
I’ve never heard of mutton snapper being caught off our coast. Have you?
Maybe he brought it up from FL or the Bahamas?
2016 Boston Whaler 230 Vantage w/300 Merc Verado
I really couldn’t tell you for sure whether they were mutton or lane snapper but we caught some small ons last summer to the south out of Bluffton/Hilton Head. Seemed to have been pushed up by one of the storms.Now whether you ate mutton or not is another story.
36 ft Yellowfin Yamaha Trip 300
27 ft Seahunt Yamaha Twin 200
The commercial guys out of Murrells Inlet catch a few northeast of Frying Pan tower not in great numbers also catch more Hogfish up that way.
We’ve caught a few offshore here this year with some decent size. They were few and far between, though.
Edgewater 318cc
Restaurants ask their wait staff to push what ever their long on, and we all should be very aware that they have a license to lie about what’s actually on the plate, and where it came from, and whether it was frozen or not. If you really had mutton, you would be raving about how good it tasted.
They are around but I doubt commercially viable. Caught one back in June in 100’
The warehouse is local. You can buy a fish locally that was not caught locally…
Also , there may be residency laws that can make a fish local- like if it spends 3 nights in a local freezer
Got a grouper sandwich at Red’s Bohicket while at a tournament. Lady brought me a flounder sandwich, knew instantly it wasn’t grouper and was pretty certain it was flounder. The server acted like I was crazy for even suggesting it, that they didn’t even have flounder on the menu. I said “I grew up in these creeks eating flounder, not grouper. This is flounder…” Manager came out and sure enough “somehow a flounder filet got mixed in with the grouper.”
The very next weekend a friend had the exact same experience with the exact same menu item at the Red’s on Shem Creek.
The thought that they’re conning people out of $ knowingly is just mind boggling, but apparently it happens quite often in the restaurant industry, and more so in the seafood restaurant business…wonder how many people Red’s has fooled like that to make a couple of extra dollars from an unknowing tourist?
Wadmalaw native
16’ Bentz-Craft Flats Boat
Tourists think Hyman’s is the cats meow. They don’t know or care.
Pioneer 222 Sportfish
Yamaha 250
And what they were claiming to be flounder was in all likelihood an antibiotic packed swai fillet fresh from your neighborhood Vietnamese fish farm. Cheap seafood restaurant like the one mentioned above and many others have all but killed some sectors of the commercial seafood industry and make the few legit/honest restaurants around appear to be severely overpriced.
Apparently, the only way to KNOW is to catch it your self.
if we could get a truth in seafood law and enforce it. that will solve things. my suggestion is writing a letter to the editor. Maryland has the law and an operator is paying up a 100k fine and starting his 30 days
quote:
Originally posted by natureboyif we could get a truth in seafood law and enforce it. that will solve things. my suggestion is writing a letter to the editor. Maryland has the law and an operator is paying up a 100k fine and starting his 30 days
We truly do need something like that.
quote:
Originally posted by Edisto82quote:
Originally posted by natureboyif we could get a truth in seafood law and enforce it. that will solve things. my suggestion is writing a letter to the editor. Maryland has the law and an operator is paying up a 100k fine and starting his 30 days
We truly do need something like that.
That topic has been brought up many times but, didn’t get any traction…
NN
The hospitality lobby in the state house wants the right to lie to their customers, yet they demand and the law requires a certificate of origin and traceable chain of possession when the licensed seafood dealer delivers to the restaurants back door. I have written dozens of letters and the liberal P&C always trashes mine -
Nature boy, are you certain about the law requiring a paper trail on seafood right up to the restaurant’s back door? If that is true, then the final seller is responsible for the integrity of his menu. The owner of a restaurant ( which does not sell seafood ) told me the same thing, and I told her she was wrong. Do I need to go shoot a crow for supper?
Yes - very sure. Ask Sells about all the required paperwork in the fish biz. It is quite burdensome and costly. Every delivery has the COO document right there to prove where it all came from. The restaurant wants this documentation when someone gets sick so they can point the blame down stream. The DNR wants this to show that the fish wasn’t illegally obtained from a rec fisherman. My point is that the restaurant is completely aware of what they are actually serving and where it came from. They have a license to lie
First if you had that at FIG, it was exactly what they told you it was. Mike lotta does not tell stories about Fish. Neither does Ken Vadrinski or Frank McMahon. There are quite a few mutton’s that are takin in the fall. Don’t even get me started on truth in menu. I have been to the state house numerous times only to watch the bill get tossed aside because the hospitality lobby is deep in the pockets of our local legislators.
As far as your local grouper/flounder sandwich it was more than likely a frozen Vietnamese product known as lucky doll that kind of is the shape of grouper only smaller a lot of local restaurants use this cheap garbage in call it grouper and can get away with it. I won’t even talk about Hyman’s, wouldn’t let my dog eat there
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PROUD YANKEE
Oyster Baron
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Not familiar with “FIG”. (or forgot). I would drive 80 miles to eat real seafood.