A year after Boston Globe investigative reporters revealed that the fish on the menu at many Massachusetts restaurants often had little relation to what ended up on the plate, they went back for seconds. As it turns out many of the same restaurants originally cited for selling mislabeled fish are still up to their old tricks.
Cheaper tilapia was often marked up and sold as more expensive red snapper or albacore. Frozen Pacific cod was similarly marked up and sold as fresh, more expensive Atlantic cod. Not only is the consumer cheated in such instances, but there remains the very real concern about food safety.
As the Globe article notes:
â€śMuch of the substitution occurs with imported fish, which now makes up about 91 percent of the seafood Americans consume. Disease outbreaks linked to imported fish have increased in recent years, according to the Centers for Disease Control and Prevention, making it more urgent to better regulate the supply chain.â€ť
One of the more common substitutions cited in the article is that of escolar masquerading as white tuna. Escolar has earned the unfortunate moniker â€śthe ex-lax fishâ€ť due to the rather unpleasant gastrointestinal effects associated with its consumption.
Oceana campaign director Beth Lowell was quoted in the article decrying the practice.
â€śThe public should be frustrated. How can we trust the food we eat when we canâ€™t even trust basic information on the label or a menu?â€ť
Oceana senior vice president for North America and chief scientist Mike Hirshfield recently sat down with 20/20 to discuss the widespread problem of seafood fraud, telling ABC:
â€śI would be astonished if anyone buying white tuna or super white tuna at a sushi restaurant got anything other than escolar.â€ť
If you care about what ends up on your plate sign our petition.
We have finally made it -- Last night Oceanaâ€™s new Los Angeles seafood fraud report was featured on the Daily Show with Jon Stewart. Ever-angry Lewis Black responded to the report: â€śSnapper, tilapia, who gives a S#@*? Thatâ€™s what the ketchupâ€™s for!â€ť
Well, not quite the message we were going for with the report, but pretty funny nonetheless.
Guest blogger Jon Bowermaster is a writer and filmmaker. In this post, Jon reports on the latest trends in seafood traceability.
One of the oldest tricks in the fishmongerâ€™s book is trotting out the notion that the cod, snapper, flounder or mahi mahi that you are about to be served is â€śfresh today.â€ť
In too many cases that translates as the fish just arrived in the supermarket or restaurant that morning by truck or plane from some distant place. The reality of course is that most likely it was plucked from a farm or raised in nets from the sea many, many weeks before. I once sat in a salmon brokerâ€™s office at a fish farm in the south of Chile while she waited for higher prices, as, the fish she was selling were sitting on ice in a 747 on a runway in Santiago, waiting, ultimately for days, to be delivered.
Thanks to some novel and enterprising partnerships between fishermen and chefs around the sea borders of the U.S. - literally from Maine to Alaska - some restaurants and fish sellers are now guaranteeing that the fish on your plate was swimming free just hours before.
Todayâ€™s New York Times features a great story about seafood fraud -- and guess whose report is front and center?
Thatâ€™s right, Oceanaâ€™s new report, â€śBait and Switchâ€ť forms the core of the article, and our chief scientist Mike Hirshfield has several excellent quotes, including the following, which was the â€śQuote of the Dayâ€ť in the NYTâ€™s e-mail news digest:
â€śIf youâ€™re ordering steak, you would never be served horse meat,â€ť said Dr. Hirshfield of Oceana. â€śBut you can easily be ordering snapper and get tilapia or Vietnamese catfish.â€ť
Itâ€™s great to see that seafood fraud is getting so much attention, and weâ€™re hopeful that it means thereâ€™s change on the horizon -- you can take action right now by telling the FDA that our seafood needs to be safe, legal, and honestly labeled.
Read the full article in the Times and please pass it on!