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re: Should Restaurants Be Required to Label Foreign Seafood on Menus?
Posted on 4/27/19 at 12:19 am to Gris Gris
Posted on 4/27/19 at 12:19 am to Gris Gris
Yes place of origin not place of packing. When crawfish are out of season the wife will buy frozen tails for etouffee and the package typically says "packaged in Louisiana" which means they are from China. She knows this but still buys them because they are out of season and we want etouffee. But origin is not the only issue with seafood; it's also getting what you think you are getting. Several++ years ago I knew a guy that was a seafood distributor. He told me that most of the time when you ordered Red Fish in a restaurant you where actually getting black drum because they were so close in texture and flavor that most people couldn't tell the difference and black drum was a cheaper than red fish. The more you know.
0
Posted on 4/27/19 at 12:22 am to reboss12
Nah ... a little pangasius (Basa) never hurt anyone.
You're Probably Eating .........
It might be called grouper or sole on the menu, but if you test your dinner’s DNA, there’s a decent chance you’ll find that you’re actually eating farm-raised Vietnamese catfish.
According to a recent Oceana report, pangasius has masqueraded as at least 18 other kinds of fish, from inexpensive farmed species to costly wild-caught fish like red snapper or cod.
In its report, Oceana tallied up studies from around the globe and found that, on average, one in five of all fish dishes tested were found to be mislabeled as the wrong species. Tilapia became snapper. Escolar became white tuna. And thanks to rock-bottom prices, pangasius became just about anything.
You're Probably Eating .........
It might be called grouper or sole on the menu, but if you test your dinner’s DNA, there’s a decent chance you’ll find that you’re actually eating farm-raised Vietnamese catfish.
According to a recent Oceana report, pangasius has masqueraded as at least 18 other kinds of fish, from inexpensive farmed species to costly wild-caught fish like red snapper or cod.
In its report, Oceana tallied up studies from around the globe and found that, on average, one in five of all fish dishes tested were found to be mislabeled as the wrong species. Tilapia became snapper. Escolar became white tuna. And thanks to rock-bottom prices, pangasius became just about anything.
Posted on 4/27/19 at 2:22 pm to Gris Gris
quote:
Should Restaurants Be Required to Label Foreign Seafood on Menus?
hell yes, i want to know what the hell im eating and where it came from
so tired of restaurants serving basa and just calling it "fish" and some even try to lie and claim its catfish
Posted on 4/28/19 at 10:39 am to keakar
I mean, I get what you’re saying, and it should have to be labeled as swai, but, it is catfish. It’s not native to America, and it isn’t a channel cat, but it’s catfish just the same as crawfish from China are crawfish.
To the OP, that guy makes some good points.
To the OP, that guy makes some good points.
Posted on 4/28/19 at 7:33 pm to Fratigerguy
In Alabama restaurants must label the country of origin for their seafood. The list is usually posted where the customers can see it. They did this because the farmers of pond raised catfish was suffering because the Chinese crap that was imported was much cheaper. Most people wont touch that Chinese product. I'm all for Alabama supporting the locals who are making a living by raising catfish in their ponds.
Posted on 4/29/19 at 11:42 am to avondale88
If you see this on a restaurant door, it's a good thing.
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