I use that method for preparing stingray. They end up tasting like scallops but are mush more tender. I don't think most people would want to eat stingray because they look like something from outer space but the little secret is that they are excellent table fare.
We have a problem with restaurants here in Panama City, FL. serving regular grouper and calling it "scamp". A scamp is a species of grouper that is the best eating of the bunch, but they are not all that common.
Also, vermillion snapper (called beeliners locally) and so-called "white snapper" (actually a porgy) are commonly passed off as red snapper.
Yes, I know.
I've seen scamp on a lot of menus in that area and I know they ain't catching that much of it. Certainly not enough to be putting it on the menu as a daily available item.
Not a bald-faced lie, but they do stretch the descriptions a bit. But if one has not been in a situation wherein seafood is a daily, everyday fare, one isn't able to distinquish as readily.
What the hell, the snowbirds don't know the difference, they've gotten a fairly decent seafood meal, and they walk out with smiles on their faces, the restaurant makes money, the catch gets sold, everybody is happy, right?
The locals know better, that's for sure.