Quote:
Originally Posted by GtrsRGr8
You've got to realize that she lives in Texas. They believe in using all parts of a cow except for the "moo." 
I think that halibut is more readily available than she thinks, or lets on. It's probably going to be frozen, but I'm sure that she can get it, though. Of course, the thing to do is to substitute. I'm sure that they've got lots of catfish, bream, bass . . . . maybe in places, even trout. Surely one of them tastes close enough to halibut (I don't know that I've ever eaten halibut, though) that she can substitute. |
That is only half the problem. Oh sure, if I was in the eastern half of Texas, I could just run to my local store. I found it at the stores I shop at, just not those stores in my area. I would have a 5 hour drive.
The problem comes in with outsiders think Texas is one area with the same everything.
There is probably a demand for Halibut in Dallas. Out here the main fish is catfish.
The grocery buyers have to think will I sell enough of this to make a profit or will it sit on the shelf and ruin. Demographics are very important.
I think one store also sells goat/cabrito. There is the demand for that.
You want specialty wheat flours, you are stuck with one brand. You want corn masa (flour), you have at least 4 choices. It is all in the demand. Hint: to save money look in the ethnic food section as opposed to the flour section. (That idea also applies to pasta and bouillon. )
I would substitute salmon.
I do not think catfish would be a suitable substitute.