News

The New York Times Reveals Fish is Often Mislabeled

By mahir | May 27, 2011

There are so many issues with fish today. Between risk of radiation and uncertain origins, buying fish is tough. While it’s it’s tough to feel like you’re buying a sustainable breed, and now it’s even more difficult. Today the New York Times reported that many fish sellers are passing unsustainable species for sustainable or pricier fish.

It’s not like beef, pork, or turkey, where you know what the breed of the meat is. Fish isn’t easy for the consumer to recognize, and there has to be more trust between the purveyor and the consumer. When a shopper thinks they’re buying grouper but in fact it’s catfish, it’s a problem. The responsibility lies with everyone on the chain of command, from the fisherman to the supplier to the man behind the counter at the fishmonger.

More about: , ,

You Might Also Like:

Newsletter

Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger