THEFOODCLUB

RF Ep #5 Is Sardines good or bad for you. Here a look under the microscope! After looking at this I might have a different perspective about Sardines. Your Opinion is welcome!!

RF Ep #4. Fake Fish On Shelves And Restaurant Tables Across USA In New York, according to Attorney General Letitia James, if you are buying Lemon Sole, Red Snapper, or Wild Salmon it is likely that's not what you're taking home. Late last month the attorney general's office issued a report asserting that 43 percent of the time, when premium priced fish — like grouper, cod, halibut, striped bass, and white tuna — fetching between $19 and $29 per lb. is purchased, inferior varieties farmed in foreign countries with very little or no regulatory oversight, costing as little as $3 per lb., is substituted by the retailer. "I'm very happy to see law enforcement getting involved says," Larry Olmsted, author of "Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It." "Mislabeling is rampant in the seafood industry, and if you can't reliably get the fish you want in a port city like New York, just imagine what levels of fraud are like further inland. This business has had a fraud problem for years and years and the only people tracking it have been public interests groups." #fakeFish #RealFish

RF Ep #3 Is your lobster fake? 5 ways to tell if your food is real… Don’t get cheated! Follow these five tips to make sure you get real lobster every time. By Tracy Saelinger Before you drop big bucks on a fancy lobster dinner this Valentine's Day weekend, you may want to brush up on a little marine biology and check out our tips for how to make sure you're getting a real lobster. Inside Edition recently released a report accusing several restaurants across the country of using cheap seafood substitutes in so-called lobster dishes. Dishes from 28 restaurants were sent to labs for DNA testing; 35 percent of samples indicated cheap fish substitutes like whiting and haddock. For example, a test of the Lobster Salad Roll at Nathan's in Coney Island, Brooklyn, indicated that the meat was whiting, an inexpensive fish. A group that spoke on behalf of the restaurant told Inside Edition that the recipe is a seafood mix that includes lobster and whiting. Another test of a lobster ravioli from a restaurant in New York's Little Italy found only cheese with no lobster present; the manager did not wish to comment to the show. When the lobster bisque from Red Lobster was analyzed, Inside Edition reports that two out of three cups of the chain's Lobster Bisque contained a mixture of lobster and langostino, and one contained only langostino. The Inside Edition exposé online reads, "One sample included only langostino, a less expensive seafood more closely related to hermit crab than lobster..." Not exactly true: langostino is a type of lobster, confirms Bob Bayer, executive director of the Lobster Institute and professor at the University of Maine. #RedLobster #FakeLobster #Vansilk1127

RF Ep #2 How to Tell Real Scallops From Fake Ones

RF Ep #1 Many Restaurants With Kobe Beef on Their Menus Are Not Actually Serving Kobe Beef…. Japanese Kobe beef is considered the tastiest beef money can buy: a single steak can cost as much as $600. But an INSIDE EDITION investigation found that while some menus advertise Kobe beef, they are actually serving up meat of lesser value. Kobe beef, which has a marbled appearance, comes from pure-bred cattle raised on a special diet in Japan. The meat can cost $55 dollars an ounce, and only 400 pounds get shipped to in the U.S. each month, according to Kobe beef distributor Brent Nakama. Today, there are only 8 US retailers authorized to sell this rare, premium product, and only 37 to 43 US restaurants have the certification to serve it. Crowd Cow is honored to have earned our license and to work with Kobe farmers and processors as an official member of the Kobe Beef Association. #kobebeef #KobeBeefSteaks #Vansilk1127