Blog Tags: Marion Nestle
Oceana’s initial report, which was also covered in the Times, included a number of eyebrow-raising findings. After analyzing 142 samples, Oceana found that 56 of them, or 39 percent tested in New York City, were something other than what was advertised on the menu.
It also found that 100 percent of sushi restaurants tested in the area sold mislabeled fish, that 94 percent of “white tuna” was, in fact, escolar (a fish which can cause gastrointestinal problems in some diners), and that 79 percent of red snapper was mislabeled, in one instance being switched with tilefish, which is on the FDA’s do not eat list because of its high mercury content.
Chef Tom Colicchio was not shocked by this latest round of fraud uncovered by Oceana. “This has been going on for as long as I’ve been cooking,” he says in the article. 500 chefs, from Eric Ripert to Mario Batali have signed a letter calling on Congress to end to seafood mislabeling.
The article suggests that diners can arm themselves with a baseline of seafood-related knowledge to fend off fraudulent menu items:
“If a restaurant claims to have fresh Maine diver scallops in July, it helps to know that the tightly regulated bivalves can be harvested only from December to March. (And that they are rarely taken from the sea by actual divers.) Fresh wild Alaska salmon should not be on plates in January.”
- Photos: Oceana Captures First-Ever Images of Seamounts North of Canary Islands Posted Mon, September 22, 2014
- Photos: Oceana Launches Expedition to El Hierro Island and Atlantic Seamounts Posted Thu, September 18, 2014
- High Level of Seafood Fraud Found in Denmark Posted Sat, September 20, 2014
- Ocean Roundup: Polar Bears Turning to Snow Geese for Food, Arctic Sea Ice Found to Absorb CO2, and More Posted Tue, September 23, 2014
- Oceana Magazine: Arctic Assets Posted Thu, September 18, 2014