10 Things Seafood Restaurants Won't Tell You
With fewer fish in the sea, serving up selections from the desert -- and the lab
by Anna Prior
Smart Money 4/19/12
Look this article up if you are a seafood eater. It talks about the mislabeling of lesser fish to sell as big ticket items, reprises the Anthony Bourdain comment about avoiding fish on Monday, and touches on aquaculture and genetically modified fish. This article is definitely worth a look. Provides a little food for thought and makes me want to rethink some of the restaurants I occasionally eat at...
Note: Also posted on our Current Events page.
I heard about this on NPR and I actually kind of think that we deserve to get lab-fish if we think we can get away with paying 6.99 for a plate of what is rapidly becoming a disappearing resource. (omg I just how to google how to spell disappear, two P's?!)
ReplyDeleteI have no real problem with lab fish. There are also really well done sustainable fisheries out there. Tilapia springs to mind, for instance. I just want to be able to trust what I am being told on a menu.
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