• The Weekend: 10 Things Seafood Restaurants Won’t Tell You

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”Seafood restaurants have been known to take a page from the public relations handbook: If something doesn't sell, rebrand it. "Slimehead became orange roughy in the 1970s; escolar (which in large quantities can make people ill) shows up on menus under several names, including butterfish... "...and a renaming campaign for the Asian carp over the past two years has led to its being sold under names like Kentucky tuna, silverfin and even Shanghai bass.” Online.WSJ.com

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