Salmon meat is frequently used in gourmet cooking and retails at high

Question

Salmon meat is frequently used in gourmet cooking and retails at high prices. Meat from less valuable white fish, however, can be dyed to give it salmon’s distinct red/pink hue. Only experienced chefs are able to distinguish between genuine salmon and counterfeit salmon prepared in this manner. However, only ten percent of white fish caught can be dyed and much of the meat from these fish is not of a high enough quality for making the treatment worthwhile. Thus, surely the vast majority of salmon sold is genuine.

A serious flaw in the reasoning of the argument is that

A. comparisons between the price of salmon sold for gourmet cooking and its value for personal consumption are not mentioned
B. it does not consider the difficulty that a chef would have in distinguishing between genuine salmon and dyed white fish
C. the possibility that white fish may be used in gourmet cooking, even if it has not been dyed is overlooked
D. it treats the currently available method of dying white fish to resemble salmon as if it were the only method that can be used to do so
E. it does not consider how rare white fish dyed red/pink is in comparison with how rare genuine salmon is

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Suyash750 · Answer

Ans is D - Because it has assumed that there cannot be any other method of dying white fish in a way that it resembles salmon without going through all the hassle mentioned in paragraph.

Dereno · Answer

Salmon fish which is frequently used in gourmet and at retail markets are sold at higher prices. However, the meat from a cheap variety of white fish can be dyed to make the meat resemble the colour ( red/pink hue) of Salmon fish. Only experienced chefs will be able to detect the difference between genuine and counterfeit salmon fish.

They mention that only 10% of the white fish caught can be dyed to resemble the genuine salmon, because the rest of the white fish cannot withstand the treatment. So, a vast majority of Salmon sold is genuine, the conclusion means the genuine salmon is of higher % and the dyed white fish is of much lesser quantity.

We need to find the serious flaw in the reasoning :

A. comparisons between the price of salmon sold for gourmet cooking and its value for personal consumption are not mentioned.

This option is wrong, because the price of Salmon sold for gourmet cooking vs personal consumption price is not being discussed. This is not the context being discussed.

B. it does not consider the difficulty that a chef would have in distinguishing between genuine salmon and dyed white fish.

The Question does not revolve around whether it’s easier for the chef to distinguish between adulterated and genuine fish, hence the option is irrelevant. Thus, wrong.

C. the possibility that white fish may be used in gourmet cooking, even if it has not been dyed is overlooked.

Any type of fish can be utilised for gourmet cooking. The main crux here is whether the dyed fish can be distinguished from genuine Salmon. Hence, Wrong.

D. it treats the currently available method of dying white fish to resemble salmon as if it were the only method that can be used to do so.

The phrase “ ONLY” method or the one size fit approach questions the method of dying, which is entirely out of scope and irrelevant completely. Hence, Wrong.

E. it does not consider how rare white fish dyed red/pink is in comparison with how rare genuine salmon is.

If the dyed white fish is extremely rare then the conclusion, genuine salmon is in abundance stands good. If the white dyed fish is abundant and the genuine salmon is rare, this contradicts the conclusion. Hence, this is the serious flaw in the argument. Hence, Correct answer.

Option E

magmamorph · Answer

bro where is it mentioned ,that it is the only method, in the argument ?

namanqqkm · Answer

Let me tell you the process of solving these types or what thinking needs to be done when reading the options.

so the option D tells us about methods, clearly we are only considering one method maybe out of 3-4, and we need to base our ans only on that method, irrespective of any other methods used, using the method described in our ques, this option still holds the conclusion true.

the option E tells us we are comparing the percentages and not the numbers and thats the fault. for example lets say 10% of fake salmon is 1 lakh and genuine salmon is just 10k then fake salmon despite being only 10% is still in excess quantity than genuine and hence the conclusion is weakened

arushi118 · Answer

The correct answer is E.
The argument assumes that the majority of salmon sold is genuine because only 10% of white fish can be dyed, but it fails to consider how rare dyed white fish is compared to genuine salmon, which could still make dyed fish a significant proportion of the market.

ExpertsGlobal5 · Answer

Video explanation:

https://www.youtube.com/watch?v=UnrnuGCR41M

Salmon meat is frequently used in gourmet cooking and retails at high

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Salmon meat is frequently used in gourmet cooking and retails at high

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