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NEWS ABOUT: seafood

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Fish Still Routinely Mislabeled in US

Seafood eaters often get cheap substitutes, but DNA tests may help

(Newser) - The fish that shows up on American plates is often a different fish than advertised, and US seafood lovers are getting routinely ripped off as a result, the nonprofit Oceana group says in a new report. Yellowtail commonly subs for mahi-mahi, for instance, and tilapia for red snapper, notes Consumer... More »

UN Calls for Wider Evacuation Zone at Fukushima

Radiation dangerously high in village 25 miles from plant

(Newser) - Japanese officials are seriously considering taking the United Nations' advice and expanding the mandatory evacuation zone around the crippled Fukushima nuclear complex as radiation continues to spew into the environment. People within 12 miles of the leaking plant have been ordered to leave, but the UN says radiation levels above... More »

Gulf Seafood Tested, Results 'Immaculate'

But industry still battered by low demand

(Newser) - In a rare spot of good news, an analysis of seafood from the Gulf of Mexico came black clean of oil or chemical dispersants—in one word, "immaculate." The Daily Beast commissioned a lab to test shrimp, lump crabmeat, and red grouper and found that all three, like... More »

Gulf Seafood Isn't Tested for Oil Dispersants

Current tests detect only the oil itself, and research is thin

(Newser) - Seafood lovers may want to keep this in mind: Anything coming from the Gulf of Mexico is being tested for contamination by oil, but not for contamination by chemical oil dispersants. BP has so far used 1.7 million gallons of one in particular, notes ProPublica . "There’s no... More »

Seafood Customers Paying for Lots of Ice

Investigation finds prices are based on false weight

(Newser) - A seafood industry investigation covering 17 states has found that up to 40% of the listed weight of fish is often just ice. Upwards of 21,000 packages were pulled from shelves because they were weighed while still encased in a preservative "ice glaze" and priced illegally. That indicates... More »

FDA Urged to Take On Food Fraud

That snapper you're eating probably isn't snapper

(Newser) - Mislabeling and diluting of foodstuffs has reached epidemic levels during the economic downturn and the FDA isn't doing enough to combat the problem, industry groups say. Experts believe at least 5% of the American food is supply is mislabeled and say regulators should step up efforts to stop instances of... More »

Huge Tuna Fetches $176K

Rare bluefin pulls in even rarer sum at Japanese auction

(Newser) - A gigantic bluefin tuna, weighing in at 512.8 pounds, sold for roughly $176,000 today in an auction in Japan, a sum not seen in nearly a decade. It was Japan’s first tuna auction of the year—amid rapidly declining bluefin stocks—yet it beat out the top... More »

The Tuna on Your Plate May Be Endangered

(Newser) - You might suspect a sushi restaurant that doesn’t specify what sort of tuna you’re eating of trying to pawn off an inferior species. Not so. Researchers using novel DNA barcoding technology found that though nearly a third of tuna sold in 31 US restaurants was the prized—and... More »

The Biggest Restaurant No-Nos

Owner lays down the law with these rules for staff

(Newser) - The seafood restaurant Bruce Buschel is building will have excellent service—or else. Some staff members, he acknowledges, "will no doubt protest some or most of what follows," but he's the boss, and he presents 50 rules in his New York Times blog. A tasting menu:
  • "Do
... More »

'White Wine With Seafood' Rule Is No Fish Story

High-iron reds make a poor accompaniment, scientists confirm

(Newser) - Researchers conducting intensely necessary studies have confirmed what connoisseurs have always told us: Red wine doesn’t go with fish. Tasters tried 38 red wines and 26 whites while noshing on scallops. They discovered that wines with higher iron content—meaning most reds—unpleasantly accentuated the seafood's “fishy” taste.... More »

70-Year-Old Lobster Deserves Freedom

Larry's plight stirs conscience of restaurant writer

(Newser) - Restaurant writer Ryan Sutton has dined on his share of lobsters, but the plight of one venerable crustacean has left him without an appetite. "Larry" is a 70-year-old lobster at New York's Oceana restaurant awaiting its fate as a $275 entree. Sutton admits he's never given much thought to... More »

DNA Testing Snags Fish Imposters

Restaurants often swap cheap fish for pricey ones on menu

(Newser) - If you ordered grouper ($12 per pound) at a restaurant, and the chef slipped you catfish ($2.50 per pound) instead, could you tell the difference? Most diners can’t, which is where Mahmood Shivji comes in. Shivji’s a DNA researcher, who’s developed a method of testing the... More »

Anchovies Aren't Yucky —They're Magical

(Newser) - Many people quake at the mention of anchovies, but if history is any judge, those people are dead wrong, Howard Yoon writes for NPR. In the past, the fish was “so highly prized that it was used to make a condiment, garum, during the Roman Empire that cost as... More »

Lobster 'Fiona' Is 1-in 30-Million Phenomenon

Fiona is a 1-in-30-million genetic mutation

(Newser) - The one-in-30-million special at one Boston eatery isn’t on the menu. Caught off the Canadian coast, “Fiona” is believed to be a rare yellow lobster. The spotted 7-year-old (the coloring is actually closer to orange) is fed sushi-quality tuna and will eventually be sent to live at a... More »

140-Year-Old Lobster Liberated

Restaurant heeds PETA call to let old-timer return to the sea

(Newser) - A lobster almost as old as the Lincoln presidency will return to the ocean today after being freed by PETA, the Village Voice reports. The animal rights group persuaded a New York City seafood restaurant to release George, estimated to be 140 years old, and plans to free the old-timer... More »

At Deep-Sixed Prices, Consider the Lobster

Cost of crustaceans hits 25-year low

(Newser) - Prices are dropping on all sorts of luxury goods—and lobster, now less than $10 a pound, is no exception. It’s the lowest price in 25 years, and might not last as fishermen give up on the trade. Spending $30 for the star of a weeknight dinner at home... More »

Fish Farms, Retailers Hatch Green Standards

Whole Foods leads way as aquaculture becomes eco-friendly

(Newser) - Supermarkets are tightening the net on farmed seafood products as demand for environmentally-friendly products grows, reports the Washington Post. Aquaculture now supplies more than half of America's rising demand for fish and shrimp and retailers are working with producers and green groups to make sure the farmed products are both... More »

Dear Lobster, I Hardly Knew Ye

A conscience-clearing letter to the author's slain-in-the-name-of-succulence dinner

(Newser) - Francis Lam eases his guilt about chowing down on a certain tasty crustacean by creating an unlikely enemy on his dinner plate, writing an open-ended letter to “Lobster” in Gourmet. He's not sorry for chowing down, "for your meat was like butter and nuts," but his conscience... More »

Pairing Leaves Writer Red-Faced

Times oenophile comes out of shell, tries vin rouge with his oysters — and lives!

(Newser) - Oysters and red wine? "Why not?" asks Eric Asimov in the New York Times. Wine pairing as a science can drain a meal of its pleasure, while instincts and taste-testing add adventure. After Parisian waiters twice recommended red with a foodie blogger's oysters, Asimov traded the usual suspects (muscadet,... More »

Couple Finds Rare Pearl in Clam Dinner

Purple pearl at local restaurant could be worth thousands

(Newser) - A Florida couple found an extremely rare purple pearl in their steamed clam dinner that could turn out to be worth thousands of dollars. The two stopped for seafood at a local restaurant when the man bit down on something hard in one of his middleneck clams. When cleaned off,... More »

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