Saving Seafood

US senator calls for investigation in wake of AP report on Sea To Table

June 22, 2018 — A U.S. senator is calling for an investigation into Sea To Table in the wake of a lengthy report by the Associated Press that claimed the company lied about the origins of the seafood it was selling to customers.

Senator Edward J. Markey (D-Mass.) sent a letter to both NOAA and the FTC calling for a full investigation into Sea To Table in the wake of the report. The AP’s extensive report included sting operations that captured Sea To Table claiming origins for seafood that couldn’t physically be true, including claims that tuna was sourced from boats that hadn’t left harbor or that species were available fresh despite being out-of-season.

“Sea To Table has violated the public’s trust in seafood by lying about the nature of its product as reliable and sustainable, and by profiting off of threatened fish stocks and enabling human rights violations,” Markey wrote in his letter to NOAA. “These alarming actions, which undermine the commitment to sustainable seafood harvested by fishermen in Massachusetts and around the country, cannot be tolerated.”

Markey also asked NOAA how its Office of Law Enforcement functions, how it monitors Sea to Table and other seafood distributors, and what steps it is going to take in the future to try and prevent other similar instances of mislabeling.

He also called on the FTC to look into whether marketing seafood as local, when it wasn’t, is in violation of FTC regulations.

“Sea To Table’s egregious misconduct not only harms consumer confidence in seafood, it likely violates the Federal Trade Commission Act, necessitating an investigation and potential formal action by the FTC,” Markey wrote.

Read the full story at National Fisherman

Senator Calls for Investigation Into Possible Fish Fraud

June 18, 2018 — U.S. Sen. Edward Markey is asking federal agencies to investigate where a leading sustainable seafood distributor actually gets its fish, after an Associated Press investigation found Brooklyn-based Sea To Table was selling tuna labeled as coming from docks where it wasn’t landed and with the names of boats that didn’t catch it.

Here’s how it was supposed to work: Every day chefs and other potential customers get a long list of “Just Landed” seafood identifying what Brooklyn-based Sea To Table can offer from its trusted, waterfront partners — some 60 fishermen and small commercial docks around the country. Chefs order what they want, and the fish is boxed, put on ice and sent via FedEx overnight.

“We send all fish directly from the landing dock to your kitchen,” Sea To Table explained.

The growing world of foodies and conscientious consumers cheered them on. Celebrity chef Rick Bayless signed up. So did Roy’s seafood restaurants, the Chopt salad chain, dozens of universities and even home meal kits like HelloFresh and Sun Basket. The Monterey Bay Aquarium made them a collaborator, James Beard Foundation singled them out.

Read the full story from the Associated Press at the New York Times

AP report claims Sea To Table lied to customers about seafood origins

June 14, 2018 — An investigative report by the Associated Press claims it has found evidence that the company Sea To Table has been misleading customers about origins of its seafood.

Sea To Table, founded more than two decades ago, offers fresh wild-caught seafood sourced from small-scale American fishermen. The company guarantees that its products are wild-caught and directly traceable to docks, and often specific boats, in the U.S. The purchase of the seafood often comes with informational packages detailing the origins and the people behind the product.

According to the AP report, published on 13 June, those claims may be suspect as investigations found that the company was sourcing “fresh” seafood from boats that hadn’t been to sea for two years, species that weren’t allowed to be fished in locations Sea To Table was claiming they were from, and tuna from southeast Asian companies with checkered histories of labor abuse.

“Preliminary DNA tests suggested some of its yellowfin tuna likely came from the other side of the world, and reporters traced the company’s supply chain to migrant fishermen in foreign waters who described labor abuses, poaching and the slaughter of sharks, whales and dolphins,” the AP report said.

Read the full story at Seafood Source

AP Investigation: Fish billed as local isn’t always local

June 14, 2018 — Even after winter storms left East Coast harbors thick with ice, some of the country’s top chefs and trendy restaurants were offering sushi-grade tuna supposedly pulled in fresh off the coast of New York.

But it was just an illusion. No tuna was landing there. The fish had long since migrated to warmer waters.

In a global industry plagued by fraud and deceit, conscientious consumers are increasingly paying top dollar for what they believe is local, sustainably caught seafood. But even in this fast-growing niche market, companies can hide behind murky supply chains that make it difficult to determine where any given fish comes from. That’s where national distributor Sea To Table stepped in, guaranteeing its products were wild and directly traceable to a U.S. dock — and sometimes the very boat that brought it in.

However, an Associated Press investigation found the company was linked to some of the same practices it vowed to fight. Preliminary DNA tests suggested some of its yellowfin tuna likely came from the other side of the world, and reporters traced the company’s supply chain to migrant fishermen in foreign waters who described labor abuses, poaching and the slaughter of sharks, whales and dolphins.

The New York-based distributor was also offering species in other parts of the country that were illegal to catch, out of season and farmed.

Over the years, Sea To Table has become a darling in the sustainable seafood movement, building an impressive list of clientele, including celebrity chef Rick Bayless, Chopt Creative Salad chain, top universities and the makers of home meal kits such as HelloFresh.

“It’s sad to me that this is what’s going on,” said Bayless, an award-winning chef who runs eight popular restaurants and hosts a PBS cooking series. He said he loved the idea of being directly tied to fishermen — and the pictures and “wonderful stories” about their catch. “This throws quite a wrench in all of that.”

Read the full story from the Associated Press at The Boston Herald

WIDESPREAD MISLABELING OF FISH MEANS CONSUMERS ARE EATING A LOT OF BAIT AND SWITCH SEAFOOD

May 24, 2017 — In a diminutive shack in Eugene, Oregon, in a neighborhood that until recently was a better place to find meth than a decent meal, Taro Kobayashi is carving into the pinkest block of tuna I’ve ever seen.

Kobayashi is the owner and head chef of a restaurant called Mamé. He seats no more than 19 people at once, and if you didn’t make a reservation, you might not squeeze in until after 10 p.m. The cramp and the call ahead are worth it, though, because Kobayashi buys fish only if he knows precisely where it came from—the fisherman, the boat and the body of water. He doesn’t buy fish unless it’s in season, no matter how much his customers might ask for it. He can tell you all about why it’s better to wait five days to serve tuna (that gives the flesh time to recover from the stress of being caught) or how the yellow tint on the seared Nantucket scallops indicates they’re female. Knowing his fish is “really important,” Kobayashi says. When asked about the mystery meat served at most sushi bars across the world, he says, “You guys deserve better.”

You might assume his obsessive focus on quality ingredients would be common in a cuisine that features raw fish, but it isn’t. Even after a glut of media reports last year on the publication of an alarming book that exposed a rampant practice of fake fish being sold as real fish, complacent consumers are still being duped. In November, the nonprofit seafood sustainability advocate Oceana released a report updating its review of seafood fraud globally. The news was mostly bad. On average, the percentage of seafood mislabeled has hovered around 30 percent for the past decade, according to an analysis of 51 peer-reviewed studies published since 2005. “The snapper is 87 percent wrong?” says Kobayashi, referring to a stat from an earlier version of Oceana’s report. “That’s insane. We should be outraged, as a nation.”

The industry is changing but slowly. Sushi heads are newly alert, and the industry is scrambling to meet their demand for honestly sourced fish.

One of the nation’s few hubs for traceable seafood is Oregon, especially Portland. At Portland’s Bamboo Sushi, every item on the menu is tagged with a different-colored fish icon, signifying the range of sustainability and traceability offered. Bamboo is one of only a handful of sushi spots nationwide that hips its patrons to what they’re eating and where it came from. The reason that’s so rare, says founder Kristofor Lofgren, is because stocking quality fish is tough. “Most sushi restaurants are mom-and-pop,” Lofgren says. “They need fish. They call a local distributor. They ask, ‘What do you have?’ and the distributor asks, ‘What can you spend?’ They end up with an acceptable medium range.”

Read the full story at Newsweek

Scientists tested seafood at six D.C. restaurants. It didn’t always match the menu.

April 25, 2017 — When you order ahi tuna tartare at a D.C. restaurant, can you be sure that’s what you’re getting? A new study from George Washington University found that some restaurants are serving similar, but not the exact, species of fish advertised on local menus.

A group of scientists led by Keith Crandall of the university’s Milken Institute School of Public Health tested 12 dishes at six seafood chains with locations in Washington to see if the fish or crustacean DNA matched what it was called on the menu. They found that one-third of the samples were incorrectly labeled.

But these weren’t cases in which tilapia was being sold as snapper. In most of the mislabeled samples, the DNA matched a closely related species and wasn’t an egregious substitution.

The study discovered “pretty mild substitutions,” Crandall said. “We didn’t see anything that looked like some kind of comprehensive fraud, to swap out an expensive piece of seafood for something much less expensive.”

Still, there were a few restaurants whose results might raise an eyebrow. At Bobby Van’s steakhouse, a dish advertised as a rock shrimp tempura was a DNA match with whiteleg shrimp, which is typically a much cheaper, farmed shrimp.

The testing was performed in 2015, and Bobby Van’s doesn’t have a rock shrimp tempura on the current menu. Jonathan Langle, the chain’s head of operations for Washington, said he doesn’t recall it being on the menu, and that it may have been a special.

Read the full story at the Washington Post

How to Tell If That Fish Behind the Counter Is Actually Fresh​

March 16, 2017 — You know fish is good for you, but shopping for it is dicey. Much of the fish behind the counter is mislabeled, or not exactly fresh. And even if you can trust the labels, there are just so many of them: Should you buy American or Chilean? Wild-caught or farmed? Follow these six steps to guarantee you bring home the freshest, tastiest, and healthiest filet.

1. Buy American
A fish’s country of origin must be disclosed; it’s an FDA rule. Stick to USA seafood: Reports have revealed worker exploitation and unsanitary processing and storage methods in Asian fisheries, says Norah Eddy, cofounder of Salty Girl Seafood. Also look for the phrase “processed in the United States.” Some Alaskan salmon is sent to China for processing, a journey that can take more than two weeks before you buy the fish, Eddy says.

2. Keep the Skin On
Fish such as salmon, mackerel, and lake trout bring a healthy dose of omega-3s to the table. (Here’s why you need those good fats.) Skip the skin and you’re not maxing out on these good fats, says dietitian Robert Lazzinnaro, R.D. Chef Tenney Flynn of GW Fins in New Orleans crisps the skin this way: Melt butter in a pan over medium high. Scale the fish and score the skin in a crosshatch pattern; season both sides. Start skin side down; cook 3 to 4 minutes. Flip. Repeat. Eat.

Read the full story at Men’s Health

CALIFORNIA: Morgan Hill restaurant fined over fish labeling

February 16, 2017 — Something fishy was going on at Odeum in Morgan Hill, Santa Clara County officials suspected.

The upscale restaurant — a big fish in the Morgan Hill restaurant scene, helmed and owned by a chef with a Michelin star — was serving tilapia in place of the petrale sole listed on the menu for a period of more than a year, an investigation by the Santa Clara County district attorney’s office alleged. A spokesperson for Odeum declined to comment.

Now, according to a civil judgment announced Wednesday, the restaurant must pay $120,000 — $30,000 in restitution and $90,000 in civil penalties — and offer a $30 gift card to any customer who ordered sole at Odeum between October 2014 and March 2016 and files a claims form by May 31, the Santa Clara district attorney’s office announced Wednesday.

Read the full story at SFGate.com