Does Something Smell Fishy With Your Seafood?

Does Something Smell Fishy With Your Seafood?

Earlier this quarter, a report surfaced on mainstream media platforms that nearly a third of the fish sold at restaurants and supermarkets is mislabeled. Wait, what? It didn’t receive quite the fanfare of the European horse meat, Ikea almond sheet cakes and British curried dog fiasco, but the findings sounded enough alarms that the results are worth noting. An organization called Oceana sent volunteers to collect almost 700 samples of fish from supermarkets and restaurants across the United States and then submitted these samples for genetic testing. USA Today’s presentation of the report offers a shocking glimpse into another scandal regarding food supply fraud where Oceana “found several examples of fish fraud. For instance, 87% of the snapper samples were not snapper. White tuna was mislabeled 59% of the time. Between one-third and one-fifth of the halibut, grouper, cod and Chilean sea bass tested were mislabeled.”

http://www.usatoday.com/story/news/nation/2013/02/20/fish-seafood-fraud-common-oceana-report/1927065/

whole foods seafood

Seems to me the more centralized and consolidated our food supply becomes, the more consumers expose themselves to a healthy dose of E. coli in the spinach or hot horse in your burger. While the concept of sustainable seafood might be an admirable concept, certification and credibility of seafood purveyors and fishmongers comes into question should the results of the Oceana report be true. I can’t help but thinking this is another clarion call to consumers and restaurateurs that raising food yourself or sourcing local and regional producers is worth the effort and investment. We still have a healthy network of family fisherman and farmers in the Carolinas, and we all know fresh ingredients make for better meals. If you don’t know much about the folks raising your food, there is a good chance that “sustainable seafood” you paid top dollar for might really be Blinky The Fish fresh caught off the coast of Fukushima.

Mick
By Mick
Dishing out observations on old favorites and new additions to my beloved Queen City's restaurant scene.

1 Comment

  1. That’s why we put our fish proudly displayed in a huge glass cooler with the skin usually still on the fish for extra recognition. We’ll take the skin off for you if you request it. If you’re paying top dollar for the freshest fish in Charlotte, you want to know exactly what it is and where’s it’s from. That’s our specialty. The Carolina Fish Markets.

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