Food Fraud

http://nypost.com/2016/07/10/the-truth- ... hony-food/

Particularly interesting is the escolar sushi thing.

The escolar thing caught me by surprise once. A local French bistro prides itself on its house-made tuna confit. I got a nicoise salad once, and the texture seemed off, too solid for tuna. Sure enough, when I got home I had to run to the bathroom. I'm pretty sure the switch happened at the wholesale level and the owner/chef had no idea about it.

Add to the fraud list "scallops" that are really just cylindrical pieces punched out of fish muscle.

I think the "Kobe steak" fraud is particularly egregious, since they're charging such a high price premium doe solely to the alleged origin of the meat.

I also take umbrage at seeing "homemade" on a menu when they mean "prepared from scratch here in the restaurant".

-Paul W.

The local sushi bar does a roll with "White Tuna" as one of the components, but the quantity is small enough that I have never experienced this problem. I should ask Clint if it is really Escolar.

White tuna is nothing like regular tuna, so maybe this is a different fish altogether. I had eaten a role with "Kajiki" as a nigiri that was very similar to what is on this roll.

Yep. I thought white tuna was escolar, but it may be Pacific Blue Marlin instead? https://www.google.com/?gws_rd=ssl#q=kajiki+fish

Was in our local market today and saw frozen 'sushi grade' tuna chunks and wondered what the chances were that they were really tuna....nope, not going to check them out!

been lucky so far w/r/t sushi. Only had problems at one place (since closed).

Now, the downtown "grey meat" taqueria in Fairfield sickened 35 people with inadequately cooked chicken!

At least, the CLAIM was that it was chicken. I am speculating (and tying it to the post topic!) it was stray cat...or rat????

The author's other articles are all of the same ilk. So, while I have no doubt that food fraud happens quite a bit, I think the article is a bit too Chicken Little for my tastes.

The author's other articles are all of the same ilk. So, while I have no doubt that food fraud happens quite a bit, I think the article is a bit too Chicken Little for my tastes.

Of course it is. This is, after all, the New York Post, one of the sensationalist newspapers that gave tabloids a bad name.

-Paul W.

[Jenise]

http://nypost.com/2016/07/10/the-truth-behind-how-were-scammed-into-eating-phony-food/

Particularly interesting is the escolar sushi thing.

Not condoning the practice of switching at all, but must defend the fish. It's WONDERFUL, it would be my very favorite fish all the time, if I could get it. As to the famous effect, not everyone has that problem. And luckily I'm one who doesn't have that reaction, but unfortunately there's liability for restaurants etc who do serve it so it's not usually available on the west coast (though I used to buy it frequently at a Bristol Farms in So Cal.)

Reading a very interesting book on Ripert - "On the Line".
They use escolar there and call it white tuna. No idea how they deal with the issue of those people that react negatively to that fish.

[Jenise]

Reading a very interesting book on Ripert - "On the Line".
They use escolar there and call it white tuna. No idea how they deal with the issue of those people that react negatively to that fish.

At Le Bernardin? That's impressive--I mean, how much more top drawer can you get than Le Bernardin in America for seafood? That they use it suggests that fewer people react negatively than some of the hype suggests, more or less as I thought. Btw, I really want to read that book--forget his cooking talents (though, how can you) Eric is just an extremely interesting individual.

Reading a very interesting book on Ripert - "On the Line".
They use escolar there and call it white tuna. No idea how they deal with the issue of those people that react negatively to that fish.

Btw, I really want to read that book--forget his cooking talents (though, how can you) Eric is just an extremely interesting individual.

I think you'd like it - it details the organizations and duties within the restaurant and it also includes some of their classic recipes. Should be available in a local library.

Never thought fish could taste so good until we ate at Le Bernardin. Usually shellfish is all I ever expect to rave about.