Know Your Food. Always Know Your Food.

I’ve talked many times on this blog about how important it is for chefs to truly know the food they are working with each day. One of our chefs forwarded me an article that ran on Fast Company today that talks about a new report from Oceana, an international fish protection organization, that claims seafood may be mislabeled as often as 25 to 70 percent of the time. The report also mentions that vendors often replace species like red snapper, wild salmon and Atlantic cod with cheaper and more easily accessible varieties.

This is troubling on many levels but it has dietary and sustainable impacts for sure. It undoubtedly impacts every day consumers more than chefs who buy in bulk and may work with local fish farms. But, it’s vitally important to be aware of.

I can’t say it enough. Know your food. Know where it comes from. Take pride in what you are eating. And, read the full article so you understand more.