Truth in seafood

Saltwater Offshore Discussion
1

Recently, I had a dinner in an nice restaurant in upstate SC. The menu offered several “local” SC offshore species. The grouper entrée looked like a good choice, and I grilled the server about the origin i
of the “grouper” and questions about frozen vs fresh & etc. The server didn’t have all the answers, and went to ask the chef. I was told it was SC Gag grouper8 oz at 26.94 . The meal arrived and the fillet looked a little too thin and long. One bite and I knew it was Vietnam Swai. An Asian catfish that wholesales for about $2 per lb or less. I asked my server for the manager/owner. I was told every lie in the book. The manager erased my bill , and offered me the prime rib at no cost to keep me quiet. Its difficult to keep me quiet.

This episode brings up several points listed below:

1 Restaurants receive Country of origin info on any seafood they purchase. This is LAW.

2 This state does not require the restaurants to tell the customer the truth about origin of seafood.

saying seafood is local could possibly be within the laws of residency - depending on how long a fish has resided in a freezer.

Will this state EVER require that the consumers are told the truth? Yellow Bird – are you reading this?

2
quote:
Its difficult to keep me quiet.

I resemble that remark sometimes too [:0] Which is why I seldom buy seafood in a restaurant. It don’t seem right to be able to market like that.

Capt. Larry Teuton
Swamp Worshiper

3

Wasn’t there a law in the works to address this?

4

We were told that some state regulatory agency would regulate this. Basically, the buck was passed.

5

A while back I was eating at a well known upscale restaurant on Isle of Palms, that specializes in seafood. They made a big deal of their “special” fish that evening, and I think they called it wolf fish. It was supposed to be local but a rare and especially good fish. Long story short, I questioned them at length initially just out of curiosity, until they brought out printed information, and it turned out to be a saltwater catfish.

So to your point, you may not know what you’re eating, even at an expensive place…and this place sits on the water.
OM

6

At least you were told the truth!
The restaurant knows what fish they buy. The purveyors are required to disclose . So my question is - why are they allowed to defraud the public.

quote:
Originally posted by Ona Mission

A while back I was eating at a well known upscale restaurant on Isle of Palms, that specializes in seafood. They made a big deal of their “special” fish that evening, and I think they called it wolf fish. It was supposed to be local but a rare and especially good fish. Long story short, I questioned them at length initially just out of curiosity, until they brought out printed information, and it turned out to be a saltwater catfish.

So to your point, you may not know what you’re eating, even at an expensive place…and this place sits on the water.
OM

7

Back when I was a kid (1960’s) all the seafood places served local seafood and it was great in most of the restaurants. Mostly, they had really good cooks and really fresh product. You just can’t find that anymore. Pond raised shrimp and fish from Central America or Asia, frozen for months with no quality control. I even saw a local seafood store selling vermillion snapper marked as red snapper recently. I pointed it out to the folks there but they could not care less. That’s why my seafood diet is almost all my catch and prepared by me. My wife and step daughter did not know they liked seafood until a cooked it for them. Fresh and properly prepared makes all the difference.

Olde Man Charters

8

I never used to be all that concerned about it until I was fully educated by one Mr. Sellsfish. Now, if its not a fish that I feel I can readily identify the fillet of, I won’t buy it.

www.baturinphotography.com

9

Yellabird, Mr Goldfinch worked very hard on getting a Truth in Seafood bill into legislation. Sadly, the morning that Sellsfish and I were headed to statehouse to speak in support of the bill, Mr Goldfinch told us to cancel the trip as the bill had been pulled off the docket for committee discussion. It seemed that essentially the wrong people (with too much power and $$at stake) somehow pulled the bill and everything disappeared. Maybe Yellabird can comment here to provide for details. It was a very sad day regardless of the details and it is disgusting that restaurants can continue to lie and manipulate the seafood truth. This is a very small level example of the $$$ involved with food and lack of regulations concerning its origin. Monsanto…

10

http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=157572

also have a pic somewhere of “grouper” tilapia fillet from piggly wiggly

11

Sadly, this is not just a South Carolina problem.

Years ago, when I still lived on the Left Coast, I was returning from a three day dive trip from an offshore island - Santa Rosa. We had limits of lobster, abalone, scallops and a variety of fish. After washing the gear and boat down we decided to go a restaurant at the foot of the pier (Stearn’s Wharf) in Santa Barbara Harbor.

Anyway, since I had scallops to last me for months in my game bag, I decided to try the seared scallops on the menu (I guess I thought it might challenge me to get better at my food prep.).

The long and short of it was - there were no scallops on my plate when it arrived. They looked liked scallops, but the moment I ate one it was from a skate (the one found in the ocean). I asked to speak to the chef and when he came out he argued with me so loud I think people fishing on Santa Barbara Pier (about a mile away) heard him.

Rather than take it any further, I asked him if I brought some fresh scallop in, (fortunately this was Monday night and the place was almost deserted) would he mind fixing them for me? I went to my truck, took 5 scallops back up to the restaurant and eventually enjoyed the scallops I had sought originally. I cash tipped the cook specifically for the extra work.

The point of all this is yes, be very careful of seafood you order. I never order seafood in “touristy” restaurants. Not only does the staff not know what they are preparing, they almost never know how to properly prepare it either.

Sad.

BTW, as a local “kudo” to the guys at 187 Raw on East Bay Street (across from HT). While the restaurant is miniscule, the wait can be horrific, and the parking is atrocious (only three spaces), the seafood is OUTSTANDING.

Go there in “off” hours and usually can get right in to be seated.
IMHO the best fresh seafood I have had in Charleston.

Do not park in the HT parking lot - HT is watching and your vehicle will be booted.

I pray all of you have a very Merry Christmas and a blessed

12

It might work if a big name restaurant was sued for fraud. If the case was won , then the case law president could be used to enforce this ! any legal types care to comment?

13

How much can you sue a restaurant for? The amount they charged you for your meal?

’

Down here is where a signature goes but they can confuse and anger some people so I don’t have one.

14

the amount is not the point = winning and case law is. Fritz, you can’t legally tell customers that your taking them on a trout/red charter , charging them your rate, then pile them into your car and taking them carp fishing from the bank in a pond. Every other business out there cant lie to their customers. Why should seafood be different?

quote:
Originally posted by CaptFritz

How much can you sue a restaurant for? The amount they charged you for your meal?

’

Down here is where a signature goes but they can confuse and anger some people so I don’t have one.

15

Follow the money. Food and beverage industry donates to lawmaker, lawmaker kills legislation requiring truth in serving. There are many out there that would claim a regulation like that is just another example of the gubment poking their nose into people’s businesses too.

16

This would be something a good newspaper could investigate. Does anybody know a good newspaper?

17

B

quote:
Originally posted by natureboy

the amount is not the point = winning and case law is. Fritz, you can’t legally tell customers that your taking them on a trout/red charter , charging them your rate, then pile them into your car and taking them carp fishing from the bank in a pond. Every other business out there cant lie to their customers. Why should seafood be different?

quote:
Originally posted by CaptFritz

How much can you sue a restaurant for? The amount they charged you for your meal?

’

Down here is where a signature goes but they can confuse and anger some people so I don’t have one.

I'm with you on it being BS, I rarely order fish when dining out due to the fact you never know what you are getting when it comes to bottom fish.

’

Down here is where a signature goes but they can confuse and anger some people so I don’t have one.

18

I’ve been served shark at exclusive seafood restaurants with them saying it was wahoo. Tilapia billed as triggerfish. It goes on and on.
If a seafood restaurant is also a fish market that is about the only way you’re gonna get an honest menu. I only know of a couple of those and they aren’t around here. If there is a seafood restaurant/fishmarket in Savannah or Charleston could someone post the name/s? Thanks
This is one of the many reasons I like to catch my own fish. I know what it is and where it came from.

19
quote:
Originally posted by CaptFritz

How much can you sue a restaurant for? The amount they charged you for your meal?

’

Down here is where a signature goes but they can confuse and anger some people so I don’t have one.

Don’t know Fritz, but a lady once got quit a lot from burning her cootch with some hot coffee. Maybe you could go on the angle that your religion doesn’t allow you to eat farm raised fish and you were tricked into eating it and now your going to burn in Hell if you don’t get a few million dollars from said restaurant.

20

Used to love to stop by the little fish market in red top. Got to pick your fillet and watch them cook it. Not sure if they still do that?

Honestly other than everyone that posted on here and a few more, who in the general public would really be able to tell a swai from a some other fish. Or a chunk of nicely prepared shark from swordfish?

It is truly a shame that the Truth in Seafood Bill got shat canned. All about the money. Quit a bit of profit in a few meals of tilapia charged as snapper… etc. $$ talks.

Off to mom’s for dinner! merry Christmas everyone! You too Fritz!