Scandalous, not to mention dangerous!

Very interesting read! I have heard thought that American Paddlefish caviar is really quite a decent price friendly alternative - of course that is all out the window if you are paying for the Sturgeon.

Thanks for the heads up!

Alexa

This is very sad.

P.T. Barnum made his name on selling tins of white salmon, "guaranteed not to turn pink in the can." At least it really was salmon and really was white.

Sad indeed!

Al

Well, if everyone insisted on being served a whole fish w/ the head on, this kind of crap couldn't happen. :)

Ci lantro, I'll play with you but I'm not yaking the bait.

Very sad that we have to look at just about everything we consume with a suspect eye. ItÂs just another in a long line of things IÂve seen go downhill in my adult life time.

We have bee hives and sell our raw (which means we don't heat it to get it in the jar faster)honey locally. There is a warning about buying "commercial" honey which may come from China. Because of the import fee imposed on China products as a result of their "dumping" in our markets, the Chinese are shipping their honey to countries like Viet Nam that don't have to pay the fee, which then ship to the US.
This has done wonders for our local honey business!

Though most of the fish we eat are ones that we've caught, I've known that there are shenanigans going on w/ 'the fish'. That from Friday night fish fry dinners so popular here in upper Midwest. The 'cod' isn't always cod. I've no way to know whether it's the restaurants trying to pull the wool or whether it's the suppliers. No doubt a bit of each. It's the sort of thing that has gone on for practically forever but likely more common the farther we get, as individuals, from the source of our food supply. Lots more middlemen between us & our food than used to be even 40 years ago.

Yet another reason to buy locally, but I guess even that can come with fraud, given the incident of the crab meat being mislabeled and sold fraudulently. I buy my honey from a local bee keeper, so I'm safe there, but I'm wondering about my olive oil now. The article didn't name brands. Sheesh. How frustrating.

Sally

I think it may go beyond things they listed. For the last 20 plus years I've been buying ground sirloin instead of ground chuck or round because of the little bits of grizzle that I was always getting in the chuck and round. But my last couple of packages of ground sirloin have turned up those same bits of grizzle. I'm beginning to think that I'll have to ask to see the ground sirloin ground in front of me.

I know one of the local restuarants here was caught 'cutting' tenderloin filets out of regular steaks. Who do they think they're kidding? Anyone with a taste for these things is going to spot it.

And it is a worry about the stuff from China. I don't want to buy anything from them. If there's anyone who has proved they're not to be trusted, it's China.

Beth

Food fraud is hardly new -- just look at the history of the food and drug laws, and going further back, the development of weights and measures. What's new is that we now have tools to prove these kinds of previously hard-to-identify substitutions.

Beth, the best way to know what's in your ground meat is to buy a chunk of meat and grind it. If you have a food processor it's fast and easy, but don't pulse it until it turns to paste, that's too much grinding, LOL. Ask how I know...

Fortunately, I'm in a position to grow much of my own food, and can buy a lot locally from people I know. My honey is local, as is maple syrup, fruits and vegetables, I raise my own beef, pick my own strawberries, blueberries, cherries, asparagus.

Sally is right, the further we get from our food supply, the less we know about the origins.

And I'm darned glad I can catch my own salmon/walleye/ perch, although I'm stuck with what I can find when I buy cod, flounder or tuna...

Annie

I agree with Annie the best investment I made last year was a meat grinder. I didnÂt cost that much and now when I come across a good sale on beef I fill up the freezer. I know exactly what goes into the ground meat I use.

Claudia