Reading the food section of today’s Dallas Morning News, I had a WTF moment when I read Tina Danze’s article about fish. 

One of the recipes is called Evita’s Dilled Steelhead Salmon.  Sure enough, the recipe calls for six one-inch thick steelhead salmon fillets with skin on.

I dare Ms. Danze to find a steelhead salmon.  Is that like a turducken?   

Steelhead and salmon are different fish.  Steelhead is a type of trout that goes into the ocean, but reproduces in fresh water.  It has a light flavor.  In contrast, salmon has a rich, full-bodied flavor. 

Have Ms. Danze or the editors ever eaten real steelhead or real salmon?  Stores usually sell farm raised varieties and that is what most restaurants serve.  It is about as much like the real thing as “pinks” are like real tomatoes. 

Sadly, people don’t realize though that there is a difference.  That is one of the problems with modern life.  If customers don’t know what the real thing tastes like, they have no way of evaluating what suppliers provide.  This is why it is so important to do what we know and to share what we know with others. 

 

Filed by Coleen Davis at 12:39 pm under Business Acumen, Customers, Solving Problems, Sourcing