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Tests Reveal Mislabeling of Fish
NY Times ^ | 5/26/11 | ELISABETH ROSENTHAL

Posted on 05/27/2011 4:29:34 PM PDT by LibWhacker

Scientists aiming their gene sequencers at commercial seafood are discovering rampant labeling fraud in supermarket coolers and restaurant tables: cheap fish is often substituted for expensive fillets, and overfished species are passed off as fish whose numbers are plentiful.

Yellowtail stands in for mahi-mahi. Nile perch is labeled as shark, and tilapia may be the Meryl Streep of seafood, capable of playing almost any role.

Recent studies by researchers in North America and Europe harnessing the new techniques have consistently found that 20 to 25 percent of the seafood products they check are fraudulently identified, fish geneticists say.

Labeling regulation means little if the “grouper” is really catfish or if gulf shrimp were spawned on a farm in Thailand.

Environmentalists, scientists and foodies are complaining that regulators are lax in policing seafood, and have been slow to adopt the latest scientific tools even though they are now readily available and easy to use.

(Excerpt) Read more at nytimes.com ...


TOPICS: Business/Economy; Crime/Corruption; News/Current Events
KEYWORDS: dna; fish; mislabeling; seafood
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To: screaminsunshine

Oh they do not ... too tedious a methodology. BTW, have you ever had ‘Kloob’?


41 posted on 05/28/2011 7:53:32 AM PDT by MHGinTN (Some, believing they can't be deceived, it's nigh impossible to convince them when they're deceived.)
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To: captbarney
Re: Tilapia

Tilapia's mercury content is LOW vs. salmon. Tilapia grow fast and don't absorb as much before they're harvested. It is also much higher in protein than other fish. The effect of high omega 6 vs.omega 3 doesn't worry me considering the small amount I consume vs. other elements of my diet. Besides, I'm old enough to know I won't die young.

42 posted on 05/28/2011 11:27:25 AM PDT by Bernard Marx
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To: LibWhacker

Reminds me of a restaurant where I ordered red snapper.

What they served was perch and clearly not snapper. When I complained, the waiter explained that red snapper is usually served in the shell, but they prepare it differently. UGH, idiot.


43 posted on 05/28/2011 11:31:57 AM PDT by MediaMole
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To: LibWhacker
Ah geez...not this carp again.

Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)

LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

44 posted on 05/28/2011 2:09:41 PM PDT by LonePalm (Commander and Chef)
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To: Spunky; All

I tried your recipe with tilapia this evening, and it is quite a hit.

I made it slightly different though....

I went looking for Sun Dried Tomato dressing and couldn’t find it anywhere at Winco; so I punted. I substituted a nice roasted red pepper dressing, added a chopped roasted red pepper with everything else...incredible!

The tilapia is really versatile and it doesn’t get over powered with a nice marinade/tapinade like this one...

Thanks again for the recipe! I can already see some other tasty variations on this theme...

Cheers!


45 posted on 06/01/2011 5:24:53 PM PDT by Bean Counter (AdMinn Mod says your feet stink...almost as bad as your breath...)
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To: Bean Counter

Glad you liked. I really did.


46 posted on 06/01/2011 9:47:34 PM PDT by Spunky (Accept that some days you're the pigeon, and some days you're the statue.)
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To: LanaTurnerOverdrive

That’s what I was thinking.


47 posted on 07/20/2011 1:41:47 PM PDT by nickcarraway
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