A New Orleans resident noticed something was fishy when he tasted the iconic lobster salad from New York gourmet food institution Zabar's.
Doug MacCash, who happens to be a reporter with New Orleans' daily newspaper The Times-Picayune, was on a family vacation in the Big Apple when he first came across the orangey-pink shellfish salad at Zabar's.
"I stood in line for a bagel, walked past the refrigerator case and thought lobster salad, that sounds good, I'll treat myself," Doug MacCash said. "It was very good but as I ate it, it seemed very familiar."
That's because MacCash wasn't eating lobster - he was eating crayfish, also known as crawfish or crawdads.
"It is wild crayfish in our salad," said Scott Goldshine, General Manager at Zabar's. Other ingredients in the salad include mayonnaise, celery, salt and sugar.
MacCash's article "In New York City a lucky crawfish can become a lobster" was published on August 1 and soon after, an outpouring of attention surrounded the lobsterless lobster salad.
"I am stunned. I'm surprised, of course," MacCash said. "I'm the art writer for the paper, so it was just tongue-in-cheek - one of those observations that you sometimes come across."
Zabar's found out about the article a few days after and the decision was later made to change the name to "seafare salad."
"Why not call it crayfish salad?," MacCash said when asked about the new namesake.
Even though the name has changed, the price will remain the same - at $16.95 per pound.
"The taste is great, there are just some issues with the name of it," Goldshine added.
Zabar's, which is located on the Upper West Side and has been in business for over 70 years, is known for its seafood specialties like hand-sliced Nova salmon, whitefish salad and now - seafare salad.
So is the newly named seafare salad is flying off the shelves after the crustacean confusion? "I will let you know in a week if it is more popular," said Goldshine.