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Can blackbelly rosefish ("cantarilho" in Portuguese) or HELICOLENUS DACTYLOPTERUS, a fish, be considered a substitute of spiny lobster ("lagosta" in Portuguese), a crustacean?

Some people say, after cooking a seafood rice with both, you can't differentiate the fish (fish loin only) from the lobster anymore.

Since the price for lobster is significantly higher than for the fish, I wonder how to detect if it was cooked with crustacean only, or was "stretched" with blackbelly rosefish?

blackbelly rosefish
source wikipedia.org

spiny lobster
source mundoecologia.com.br

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  • Er, lobster and crawfish are two different animals, with different flavors. Which are you looking for?
    – FuzzyChef
    Jan 3 at 4:40
  • @FuzzyChef crawfish is what we have here in Portugal, updated the question
    – Vickel
    Jan 3 at 12:47
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    I think what @FuzzyChef is getting at is: are you asking if you can use the fish in the place of the crawfish, or are you asking if they taste different to each-other? If you cook both together then flavours blend and you may not be able to distinguish them.
    – bob1
    Jan 4 at 9:50
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    @BillyKerr definitely not Homarus grammarus, but the orange one on the updated picture
    – Vickel
    Jan 6 at 18:12
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    Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (Palinuridae) of about 60 species, maybe I should edit it into langouste, which is the closest to the portuguese word?
    – Vickel
    Jan 6 at 18:15
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What's your goal? Both can make an excellent base for a seafood based rice dish. In a side by side, I bet you would be able to tell the difference. If you are trying to do this surreptitiously, maybe not a good idea. More importantly, does it matter? Why not just make blackbelly roefish rice with broth...call it blackbelly roefish rice with broth...make it delicious, and enjoy? If you are suspicious that you were tricked, maybe ask the chef.

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