Do you know what type of fish you buying from the store?

TroutSnipr · Post by **TroutSnipr** » Thu Dec 20, 2012 4:26 pm

http://io9.com/5969856/do-you-really-kn ... are-eating" onclick="window.open(this.href);return false;

Oceana found that 39 percent of the 142 seafood samples collected and DNA tested from grocery stores, restaurants and sushi venues were mislabeled, according to the United States Food and Drug Administration (FDA) guidelines. Apparently NYC isn't the worst offender, though. In Boston, 48 percent of fish were mislabeled, and 55 percent were mislabeled in Los Angeles. Part of the problem comes from vendors selling cheaper versions of popular fish to restaurants — most diners don't know the difference between various species of similar-tasting fish.No seafood was mislabeled more frequently in the study than "white tuna," a staple on many sushi menus. The Food and Drug Administration's Seafood List, considered the gold standard on matters of seafood labeling, doesn't include "white tuna" as an "acceptable market name" for any species of fresh fish, but a layperson seeing that name would at least expect that it's a kind of tuna. Yet the Oceana tests found that 94 percent of samples of fish listed as "white tuna" were actually escolar, a white-fleshed fish in the snake mackerel family that has long been known to cause gastrointestinal difficulties in those who eat it.

the full study can be found here http://oceana.org/en/news-media/publica ... -york-city" onclick="window.open(this.href);return false;

natetreat · Post by **natetreat** » Thu Dec 20, 2012 6:39 pm

I was in Albertsons and they were selling "whole steelhead". They were aboviously big triploid hatchery trout, looked just like rufus woods fish. I talked to the butcher about it, and he had no idea that they weren't steelhead. They took the label down and relabeled them as "farm raised rainbow trout". For 1.50 a lbs, no way they're selling steelhead. I'm not surprised that they do that. That thing about "white tuna" sounds sketch though, make most people sick.

Post by **racfish** » Fri Dec 21, 2012 9:11 am

What else is new? I like the way stores sell Chum by renaming it. Chum = Keta, Silver brite. Those are a couple that come to mind.Even the smoke salmon companies do their clever name changes. Port-lock says Pacific salmon for Chums. Their other packages say Sockeye or Chinook. All others say Pacific salmon. LOL. I go to good fish markets where you dont need worry about being decieved. The last place I buy fish ins the Public Market,Albertsons,Safeway,Walmart. Albertsons fish dept on Mercer Is. smells like the 3week opld sand shrimp container.

Post by **Gringo Pescador** » Fri Dec 21, 2012 10:12 am

It goes the same with beef, you see these places bumping up price for %100 Angus Beef. You take the hide off and there is no way you can tell an Angus from a Herford or many other breeds. Then you start talking about hamburger and it could be an old retired Holestien Milk cow or Brahma bucking bull for all anybody knows...

Post by **Bodofish** » Fri Dec 21, 2012 12:27 pm

Gringo Pescador wrote:It goes the same with beef, you see these places bumping up price for %100 Angus Beef. You take the hide off and there is no way you can tell an Angus from a Herford or many other breeds. Then you start talking about hamburger and it could be an old retired Holestien Milk cow or Brahma bucking bull for all anybody knows...

Doubt you'd find any bull meat as it's a huge no no. Holstein, sure, but Bull meat is a totally different market, for a premium price it goes into the dried sausage ( Salami, Peperoni ) plants as it has a more robust flavor and is much leaner so you can very predictably make a consistent fat percentage. Selling for burger would be missing the boat on a good price.

In many other countries where you buy meat from the butcher, the feet are left on the carcase so you can tell what it is. A little tough in our over packaged world.

TroutSnipr · Post by **TroutSnipr** » Fri Dec 21, 2012 1:37 pm

Gringo Pescador wrote:It goes the same with beef, you see these places bumping up price for %100 Angus Beef. You take the hide off and there is no way you can tell an Angus from a Herford or many other breeds. Then you start talking about hamburger and it could be an old retired Holestien Milk cow or Brahma bucking bull for all anybody knows...

i won't buy beef from a grocery store. I'll go to DoubleD Meats in Mountlake Terrace. You can get hand cut grass fed ribeyes for under $7 a pound everyday versus Albertsons 'ungraded Pure Angus' which is going for $9-10 unless its on a dirt cheap sale on a BBQ holiday.

http://www.doubleddmeats.com/storefront ... cat=9&pg=2" onclick="window.open(this.href);return false;

natetreat · Post by **natetreat** » Fri Dec 21, 2012 1:52 pm

racfish wrote:What else is new? I like the way stores sell Chum by renaming it. Chum = Keta, Silver brite. Those are a couple that come to mind.Even the smoke salmon companies do their clever name changes. Port-lock says Pacific salmon for Chums. Their other packages say Sockeye or Chinook. All others say Pacific salmon. LOL. I go to good fish markets where you dont need worry about being decieved. The last place I buy fish ins the Public Market,Albertsons,Safeway,Walmart. Albertsons fish dept on Mercer Is. smells like the 3week opld sand shrimp container.

Hahaha! I never have had the need to buy fish from the market in like 5 years. But I get a kick out of seeing it in the store. It's no wonder my family absolutely loves it when I give them some colored up coho fillets. It's better than the storebought chums that they're used too. You know it's bad when you see that fillet in the case with the ridges meat falling apart. It just looks soft and icky, and smells so fishy and old. A fillet that's spent six month vac-packed in my freezer tastes better than "fresh caught farmed steelhead" for 7.99 a pound!

TroutSnipr · Post by **TroutSnipr** » Fri Dec 21, 2012 2:11 pm

Yeah but when you want fried catfish and gumbo, or seared eye of bluefin you don't really have a choice but to hit the stores...

Post by **Gringo Pescador** » Fri Dec 21, 2012 2:17 pm

TroutSnipr wrote:
Gringo Pescador wrote:It goes the same with beef, you see these places bumping up price for %100 Angus Beef. You take the hide off and there is no way you can tell an Angus from a Herford or many other breeds. Then you start talking about hamburger and it could be an old retired Holestien Milk cow or Brahma bucking bull for all anybody knows...
i won't buy beef from a grocery store. I'll go to DoubleD Meats in Mountlake Terrace. You can get hand cut grass fed ribeyes for under $7 a pound everyday versus Albertsons 'ungraded Pure Angus' which is going for $9-10 unless its on a dirt cheap sale on a BBQ holiday.

http://www.doubleddmeats.com/storefront ... cat=9&pg=2" onclick="window.open(this.href);return false;

I am fortunate in that we have a family ranch in central Nebraska, %100 organic, grass fed - heck I even try to get back each spring to brand the calves (we still do it old-school style). I can't remember the last time I bought beef out of a store.

Post by **racfish** » Fri Dec 21, 2012 2:31 pm

While on the topic of beef. I shop for beef in 4 locations. Western Meats in Tumwater. Sylvana meats in Sylvana,Stewarts in McKenna and cash n carry. I use cash n Carry because its all Iowa beef. I only buy USA beef. I like grass fed best so Sylvana Stewarts and Western are grass fed. Make that 5 places. Owens in Cle Elum. I like buying my meat where I can have it custom cut to fit my wants and needs. Stewarts is an awesome meat market. Usually theres a line waiting out the door.Safeway ,Albertsons ,Qfc,Fred Myers ,Walmart usually use Salt peter on their meats. It brings out the red and makes the beef look awesome. Im not accusing anyone of this practice. It was used alot in the 70's and 80's . I remember 3 stores got fined for the practice of using Salt Peter (Potassium Nitrate) on their beef.

natetreat · Post by **natetreat** » Fri Dec 21, 2012 2:53 pm

TroutSnipr wrote:Yeah but when you want fried catfish and gumbo, or seared eye of bluefin you don't really have a choice but to hit the stores...

If I'm going to get something special like that, I'll go to a fine restaurant. Because that's a rare occurrence.

TroutSnipr · Post by **TroutSnipr** » Fri Dec 21, 2012 3:25 pm

racfish wrote:While on the topic of beef. I shop for beef in 4 locations. Western Meats in Tumwater. Sylvana meats in Sylvana,Stewarts in McKenna and cash n carry. I use cash n Carry because its all Iowa beef. I only buy USA beef. I like grass fed best so Sylvana Stewarts and Western are grass fed. Make that 5 places. Owens in Cle Elum. I like buying my meat where I can have it custom cut to fit my wants and needs. Stewarts is an awesome meat market. Usually theres a line waiting out the door.Safeway ,Albertsons ,Qfc,Fred Myers ,Walmart usually use Salt peter on their meats. It brings out the red and makes the beef look awesome. Im not accusing anyone of this practice. It was used alot in the 70's and 80's . I remember 3 stores got fined for the practice of using Salt Peter (Potassium Nitrate) on their beef.

Owens Bros in Cle Elum is my go to spot when I'm traveling between my family's place in E Wash and the Wetside. it's definitely my fav place especially their jerky and landjaeger. I've been out to Sylvana and I think DoubleD is superior in quality (and a lot closer to me as well.

natetreat wrote:
TroutSnipr wrote:Yeah but when you want fried catfish and gumbo, or seared eye of bluefin you don't really have a choice but to hit the stores...
If I'm going to get something special like that, I'll go to a fine restaurant. Because that's a rare occurrence.

Being a single man I cook the good sh*t for my ladies.

Better than dropping a few benjamins at the Met...

rpm10 · Post by **rpm10** » Sun Dec 23, 2012 10:59 pm

Like any self respecting fisherman, I absolutly will not buy fish from a grocery store. No idea what you are actually getting and more than likely supporting a non-sustainable catch. Don't buy meat either, I get it from Sylvana Meats.

bassplayer17 · Post by **bassplayer17** » Mon Dec 24, 2012 7:17 am

Owens Bros in Cle Elum is my go to spot when I'm traveling between my family's place in E Wash and the Wetside. it's definitely my fav place especially their jerky and landjaeger. I've been out to Sylvana and I think DoubleD is superior in quality (and a lot closer to me a

Gotta agree 2D is by far superior than sylvana better prices too..Going to pick up my 8# prime beast from double d today

Post by **Bodofish** » Mon Dec 24, 2012 9:10 am

Sylvana is not the place to go for beef although it is a darn sight better than supermarket fair. One would make the trip to Sylvana for Lamb, Sheep, Goat, Rabbit, Capon or other. And of course they will always cut up Daisy or any fair from your hunts.

Dan Boone · Post by **Dan Boone** » Mon Dec 24, 2012 3:58 pm

I gave my grandparents a colored coho last year and they said it was some of the better than they get in the store. go figure

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