Lady: I will take the box...
Kuni: Let's see what's in the box!!!!
Kuni: Nothing, absolutely NOTHING, you so STUPID!
Posted on 05/01/2017 11:30:50 AM PDT by nickcarraway
Order red snapper at a restaurant and more often than not you will fall victim to fish fraud — a bait-and-switch tactic that occurs with alarming regularity. And that sashimi at your favorite sushi joint? Unless you’re dining at Masa in New York ($595 tasting menu), that white tuna you love is probably escolar — commonly called “the Ex-Lax fish” for the intestinal distress it causes. (Japan has banned escolar for decades, so serving it as sushi is disingenuous at best).
These are just two examples of sinister seafood scams that come with huge hidden costs. A few years ago the ocean conservation group Oceana tested more than 25,000 seafood samples across the country and found that 1 in 5 were mislabeled. And while such fraud can occur along any part of the supply chain, more and more it’s the restaurants providing the kick to your gut, your wallet and to the oceans.
Late last year the Santa Clara County District Attorney’s Office fined high-end Morgan Hill restaurant Odeum $120,000 for surreptitiously serving customers tilapia disguised as higher-priced petrale sole.
Misbranding or falsely advertising food violates California health and safety codes — yet it happens quite frequently — right under our noses.
In his book “Real Food Fake Food,” author Larry Olmsted (www.realfoodfakefood.com) outlines a scenario that’s difficult to digest: Food fraud is a $50-billion-a-year industry, and the breadth of the counterfeiting — from olive oil to Kobe beef — would surprise you.
“All of the food fraud I cover in my book is what the FDA terms an ‘economic cheat,’ meaning consumers are ripped off anytime they overpay for something less than they think they are buying or ordering,” Olmsted said. “So pocketbooks are broadly victimized.”
(Excerpt) Read more at montereyherald.com ...
” a bait-and-switch tactic “
Not a bait-and-switch tactic. Outright fraud.
Pretty fishy
Bait and switch is when you are lured in to buy one thing but are convinced to buy another.
This is you ordering one thing, but getting something else. That is fraud. It is not bait and switch.
Since I moved to Kentucky, I only do Groper and Catfish. So far those don’t seem to be on the “fake” list. And I can tell the difference between those and tilapia.
When I lived in Pensacola while attending the University of West Florida, I would treat myself to a mullet dinner maybe once a month.
The restaurant was only a hundred yards from where I lived. Not much chance they would substitute for mullet and if caught off the waters of the Panhandle, it s delicious.
Around two years ago, I read a similar article about grocery chains doing the same and it was a lot more than 1 in 5. Something like 80% of them were doing it.
Lady: I will take the box...
Kuni: Let's see what's in the box!!!!
Kuni: Nothing, absolutely NOTHING, you so STUPID!
https://www.eater.com/2016/7/14/12179648/fake-food-kobe-beef-menu-fraud
“Food fraud is a sophisticated $50 billion annual industry, and reading a menu and the waiter is as much art as science...”
http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/
“Pretty fishy”
When will the consumer catch on?
And to add insult to injury most restaurants gouge you big time on the wine you had with your meal.
Alaskan Pollock, a cod fish, is good enough for me. It is cheap and plentiful. That is the fish the McDonalds and most fast food chains use.
This whole article touches on the reason my wife and I rarely eat out. I mean, maybe a pizza every couple of months.
My wife hates any food that comes out of the water so this would only impact me...
Unless it’s on Ellen, never.
Shellfish gives me headaches. Too much chocolate does also.
Both have a chemical called THEOBROMINE in them. - Migraine
headaches; horrible. - The last two fried shrimp I ate
probably 7 or 8 yrs. ago really hit me upside the head.
- I did manage to lay off chocolate for several years; so
now I can have a Wendy’s Frosty every week; but when I hit
the “3” mark, I get hit with a migraine. - Not worth it.
OK you gotta tell me, what is a Groper??
To me this indicates a great potential market for well heeled fish lovers. Quick fish identification test kits.
Not DNA testing, which would be expensive and difficult, but every fish has a whole lot of unique biochemical markers that would be much easier to test for. A few tweaks in state law and you might be able to immediately dial a food hotline, upload your results, and that restaurant would quickly get a visit, maybe from the state board of health, or maybe the USDA.
Well let’s see if this thread evolves into a discussion of restaurant pricing and practices. Restaurants do tend to make a lot on the alcohol pricing; it’s just part of their business model.
... commonly called “the Ex-Lax fish” for the intestinal distress it causes.
Damn, I always blamed it on the Wasabi:-)
I was told that supplementing with zinc helps with migraines, it might be worth a web search for info?
OK you gotta tell me, what is a Groper??
Actually, I meant Grouper.
https://en.wikipedia.org/wiki/Grouper
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