Posted on 05/27/2011 4:29:34 PM PDT by LibWhacker
Scientists aiming their gene sequencers at commercial seafood are discovering rampant labeling fraud in supermarket coolers and restaurant tables: cheap fish is often substituted for expensive fillets, and overfished species are passed off as fish whose numbers are plentiful.
Yellowtail stands in for mahi-mahi. Nile perch is labeled as shark, and tilapia may be the Meryl Streep of seafood, capable of playing almost any role.
Recent studies by researchers in North America and Europe harnessing the new techniques have consistently found that 20 to 25 percent of the seafood products they check are fraudulently identified, fish geneticists say.
Labeling regulation means little if the grouper is really catfish or if gulf shrimp were spawned on a farm in Thailand.
Environmentalists, scientists and foodies are complaining that regulators are lax in policing seafood, and have been slow to adopt the latest scientific tools even though they are now readily available and easy to use.
(Excerpt) Read more at nytimes.com ...
Oh they do not ... too tedious a methodology. BTW, have you ever had ‘Kloob’?
Tilapia's mercury content is LOW vs. salmon. Tilapia grow fast and don't absorb as much before they're harvested. It is also much higher in protein than other fish. The effect of high omega 6 vs.omega 3 doesn't worry me considering the small amount I consume vs. other elements of my diet. Besides, I'm old enough to know I won't die young.
Reminds me of a restaurant where I ordered red snapper.
What they served was perch and clearly not snapper. When I complained, the waiter explained that red snapper is usually served in the shell, but they prepare it differently. UGH, idiot.
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I tried your recipe with tilapia this evening, and it is quite a hit.
I made it slightly different though....
I went looking for Sun Dried Tomato dressing and couldn’t find it anywhere at Winco; so I punted. I substituted a nice roasted red pepper dressing, added a chopped roasted red pepper with everything else...incredible!
The tilapia is really versatile and it doesn’t get over powered with a nice marinade/tapinade like this one...
Thanks again for the recipe! I can already see some other tasty variations on this theme...
Cheers!
Glad you liked. I really did.
That’s what I was thinking.
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