When fish is sliced, cut, and prepared, it's difficult to tell exactly what fish you are being served.

According to the book, here are common substitutes:

* Escolar for white tuna

* Asian catfish, ponga, tilapia, hake for grouper

* Tile fish for grouper/halibut/red snapper

* Tilapia for catfish

* Langostino, which is shrimp or crab for lobster