What the Fish?

I like fish. But how do I know I am getting a good fish not laden with garbage when I dine out? Or better yet, how do I know I'm even getting the fish I ordered?

Recently I read an article in the NY Times (5/27/11) that states "there is rampant labeling fraud in supermarket coolers and restaurant tables: cheap fish is often substituted for expensive filets." A good example is "grouper is really catfish and Gulf Shrimp is spawned on a farm in Thailand."

I was in a fine dining restaurant last night and chose a filet of sole until the waitress returned to let me know that it was really grouper, which ranks high on the mercury list. I then switched to the other special of Broiled Arctic Char, which the waitress said looked and tasted just like salmon and most people would not know the difference.

Very soon we will have a book out that will be your best guide ever to food selections in restaurants and supermarkets. We even took an excerpt from the book to the restaurant to help us in the fish selection!

Look for our "Survival Guide" being published soon to allow you to say with confidence, "Bon Appetit!"