[jobim]

Can you give me an example?

[nickcarraway]

A lot of fish isn’t what’s labeled. For example, a lot what the menu says is Chilean Sea bass, is something else.

[skr]

From the article:

Think you’re getting Kobe steak when you order the $350 “Kobe steak” off the menu at Old Homestead? Nope — Japan sells its rare Kobe beef to just three restaurants in the United States, and 212 Steakhouse is the only one in New York. That Kobe is probably Wagyu, a cheaper, passable cut, Olmsted says

---

Scarier examples are in the article, i.e. olive oil with aniline mixed in.

[GOPJ]

Olive Oil’s a prime example...as the article says most of us have never tasted the real thing... It’s usually cut with cheaper oils.

Here’s a nice piece of investigative journalism that goes into more depth on the fake food issues:

“At Tampa Bay farm-to-table restaurants,
you’re being fed fiction...”

http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/

[Freedom56v2]

Scallops are often monk fish or skate fish wings...cut into shapes