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Started By
Message
Should Restaurants Be Required to Label Foreign Seafood on Menus?
Posted on 4/26/19 at 5:07 pm
Posted on 4/26/19 at 5:07 pm
12
Posted on 4/26/19 at 5:26 pm to Gris Gris
I know him and he’s quite the character.
I agree with him though. Everyone else has to label their seafood. From fisherman to seafood wholesalers to seafood processors to seafood markets to supermarkets. All have to label except the restaurant.
I agree with him though. Everyone else has to label their seafood. From fisherman to seafood wholesalers to seafood processors to seafood markets to supermarkets. All have to label except the restaurant.
This post was edited on 4/26/19 at 5:27 pm
Posted on 4/26/19 at 5:35 pm to Gris Gris
It should say on the menu you have to ask the server. And then, the server needs to be able to tell you where it’s from.
There’s a reason this isn’t required.
There’s a reason this isn’t required.
Posted on 4/26/19 at 5:36 pm to Gris Gris
As long as they’re not misrepresenting it I don’t see why they should be forced to. Really not something the guvment should get their hands into.
Posted on 4/26/19 at 5:38 pm to Gris Gris
I'd buy that baw a beer and just sit and listen.
Posted on 4/26/19 at 5:55 pm to JasonL79
He definitely seems to be a character and I agree with him and you. I think the only thing restaurants have to do now is not call swai catfish on the menu. They don't have to say it's swai, but they can't call it catfish.
Posted on 4/26/19 at 6:02 pm to Gris Gris
You’d be surprised how many upper end restaurants use farmed fish now. I’d love to have places divulge protein sourcing, but it will never happen.
Posted on 4/26/19 at 6:03 pm to Gris Gris
Yes, and I'd like to see a pdf of the invoice that the fish is what the restaurant claims. I'd like to know before I eat that the flounder I'm paying for isn't tilapia.
This post was edited on 4/26/19 at 6:05 pm
Posted on 4/26/19 at 6:03 pm to Gris Gris
If I’m buying I think I should have the right to know or the option to know where the food is from.
Not only seafood.
Not only seafood.
Posted on 4/26/19 at 6:16 pm to Nicky Parrish
Yes....it should say where it came from
Posted on 4/26/19 at 6:19 pm to Nicky Parrish
Yes....it should say where it came from
Posted on 4/26/19 at 6:20 pm to Nicky Parrish
quote:
If I’m buying I think I should have the right to know or the option to know where the food is from. Not only seafood.
Absolutely.
Posted on 4/26/19 at 6:46 pm to reboss12
quote:
Really not something the guvment should get their hands into.
But the same government tells everyone who sells raw or live seafood that they have to label the origin. Why should cooked be any different?
The same seafood market that sells raw seafood and has to label it isn’t required to label it if they sell it cooked. At the very minimum they should have to label the country and whether it is farm raised or wild. That’s the requirements for all raw/frozen seafood sold.
Posted on 4/26/19 at 7:51 pm to Gris Gris
Most upper end restaurants use it as a marketing strategy. I appreciate the transparency that C.O.O.L.(country of origin labeling) provides to consumers.
I like knowing whether the crab cakes I'm paying $32 for are Portunus pelagicus or Callinectes sapidus...
I like knowing whether the crab cakes I'm paying $32 for are Portunus pelagicus or Callinectes sapidus...
Posted on 4/26/19 at 8:18 pm to Gris Gris
Yes the absolutely should, and he's right in most of what he said.
Posted on 4/26/19 at 8:35 pm to Gris Gris
He’s a grade A character, with an extremely colorful past. Google him, lots of interesting reading.
Re menu labeling, in theory I agree, but it practice its meaningless. Who’s going to enforce it? Spot checks of food in the freezer cases of restaurants? We don’t have sufficient health inspectors to address legit food safety issues, much less some level of enforcement for trade protection issues. This is the sort of feel good but ultimately pointless legislative time wasting at which the LA Lege excels.
I’d rather see better economic development support for commercial fishermen to sell directly to consumers and restaurants, or some support for processing and packing in LA. Real stuff to support the industry, instead of tilting at foreign import windmills.
Re menu labeling, in theory I agree, but it practice its meaningless. Who’s going to enforce it? Spot checks of food in the freezer cases of restaurants? We don’t have sufficient health inspectors to address legit food safety issues, much less some level of enforcement for trade protection issues. This is the sort of feel good but ultimately pointless legislative time wasting at which the LA Lege excels.
I’d rather see better economic development support for commercial fishermen to sell directly to consumers and restaurants, or some support for processing and packing in LA. Real stuff to support the industry, instead of tilting at foreign import windmills.
Posted on 4/26/19 at 9:15 pm to BigDropper
quote:
I like knowing whether the crab cakes I'm paying $32 for a
Posted on 4/26/19 at 9:37 pm to NOFOX
quote:
You’d be surprised how many upper end restaurants use farmed fish now. I’d love to have places divulge protein sourcing, but it will never happen.
Aquaculture is something we all have been eating for the last 20 years and each year it gets more ingrained. I don’t have a problem with it as long as it is disclosed and I can make my own choice. I’ll eat farm raised American catfish, Atlantic salmon, shrimp, oysters, crab, Redfish etc...as long as I’m told that. Don’t try to sell me wild Alaskan salmon, Gulf speckled trout and wild shrimp when you know it’s not.
Farm raised is not a bad thing as long as you know where that farm is. Chinese farm raised is suspect. Alabama farm raised catfish is not so much.’
I get the guys complaint. He’s a wild shrimper competing. It’s a tough gig.
At the end of the day-yes, restaurants should have full disclosure. Same with beef, poultry, chicken and pork.
This post was edited on 4/26/19 at 9:39 pm
Posted on 4/26/19 at 9:48 pm to Martini
Closest I can come to think of anything like what the OP is talking about is with oysters. If you notice next time you sit down at an oyster bar to eat freshly shucked oysters, they’ll have a styrofoam cup or whatever with all the tags from sacks that have been shucked that day.
If a health inspector walks in and can’t find those tags in a conspicuous place, somebody’s in trouble.
If a health inspector walks in and can’t find those tags in a conspicuous place, somebody’s in trouble.
Posted on 4/26/19 at 9:51 pm to Gris Gris
I would be on board with that only if in state restaurants got lower pricing on Louisiana seafood.
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