sotanaht wrote:No, that assumption is the advantage. It's less about how something tastes and more about how people think it would taste. Even if molerat tasted amazing you would have difficulty convincing people to try it.
Want to try eating the Patagonian Toothfish? Not very appetising, of course (and certainly sounds 'wrong', even the "Patagonian" bit is a bit too 'dental').
The Chilean Sea Bass, on the other hand, has a beautifully smooth name and is actually quite delicious, it seems. And the same thing. (And apparently at risk, because of it.)