Back in the 1980s some marketing genius started calling the then little-appreciated Patagonian Toothfish by a new name Chilean Sea Bass. It’s actually a cod with no relation to true sea bass. Nevertheless, the name change was remarkably successful. Since it got the new name, it has become so popular that it is now on the brink of extinction!
Meanwhile, the fishing industry has learned what mindless guppies we seafood eaters are. When they cannot find the Patagonian Toothfish, they simply substitute a different fish with a similar name the Antarctic Toothfish and serve it as the popular Chilean Sea Bass – no one notices.
A similar popularity explosion occurred when Cuttlefish were renamed Calamari. Here are some others:
- Rocky Mountain Oysters are actually bull testicles.
- Andalusian Field Turkey is horse.
- Sea Squab are not baby pidgeon thank goodness but blowfish tails!
- Tucson Tenderloin Strips is actually rattlesnake.
- And my favorite Deep Fried Norwegian Shrimp are rats! “…These little delicacies, which you can eat by the handful, are actually rats. To prepare them for restaurants, first boil them for four hours until they are extremely soft and tender, and then filet them. Remove the tails and fangs, as well as whiskers. Use a shrimp-shaped cookie cutter to press their flesh into the shape of the “Norwegian” sea favorites. Then deep fry them in clean, fresh oil for two minutes, until they turn a golden brown. Serve over rice with an ear of corn, coleslaw, and honeydew balls on the side. For supermarket fresh fish counters, simply freeze the little corkers as soon as they come out of the deep-fryer, and bag them in ice. Mark them as “ready-to-heat-and-eat.”