April 5, 2012
Seafood lovers beware! The red snapper you paid for may have been replaced with a similar tasting, cheaper fish. A recent study revealed that up to 70 percent of the time, favorites such as snapper, wild salmon and Atlantic cod have been mislabeled and replaced by impersonators that are less desirable but more readily available.
Think something’s fishy? Seafood fraud also includes inaccurate food weights, where customers are charged for the ice in the packaging, as well as fraudulent information about where and how the fish was caught. Species substitution and mislabeling can have dangerous consequences for public, health and our ocean’s welfare.
Dan Vasquez, SunSentinel, consumer columnist
The Greater Fort Lauderdale Alliance
Dr. Michael Hirschfield, Oceana, Senior Vice President for North America, and Chief Scientist. Oceana is the largest international organization focused solely on ocean conservation.
Tim Petrillo, The Restaurant People, President and CEO, has launched Tarpon Bend Food & Tackle, Himmarshee Bar & Grille, YOLO and O Lounge, and The River House.
Dr. Mahmood Shivji, Professor at Nova Southeastern University Oceanographic Center, with expertise in conservation biology and an internationally recognized authority on shark and fish DNA research.
Joseph P. Rizzo, Twinbrook Insurance Brokerage, former owner, Joey’s Bistro (Vero Beach)