Sunday, April 29, 2012

Seafood Fraud: Do you trust your retailer/restaurant?

We at Doris Italian Market & Bakery take pride in selling quality provisions.  Nowadays, many consumers are weary of where they get their food from due to many practices that deceive them.  For example, we always advertise the grade of our meats along with their price whereas other retailers advertise the type and price of meat with out disclosing the grade of meat.  There is a reason if we sell an item for let's say $10.99lb and a competitor sells the "same" item for half that price.  The consumer must be sure they are comparing apples to apples.

The same goes for seafood.  There is a great deal of fraud occuring at the retail and restaurant level.  We came across this interesting article in our local newspaper and thought we would share.

South Florida

Take a bite out of Florida seafood fraud

Daniel Vasquez
Sun Sentinel Columnist
April 9, 2012

Everyone in Florida can play a role in stamping out seafood fraud.
First, let's collectively face the facts. Local restaurants and markets are hawking fake or substitute fish at premium prices. And there are those among us looking the other way to get a cheap grouper sandwich.
That's why seafood fraud happens.
Fake fish enterprise threatens us all, our pocketbooks, health and environment.
"The industry just needs more regulation," said Tim Petrillo, co-founder and CEO of The Restaurant People, Inc., which operates the fine-food eateries Yolo and Tarpon Bend in downtown Fort Lauderdale. "And the consumer needs to know why they are paying what they are paying when it comes to fish."
But the point of distribution is critical, and that's where the focus must be, Petrillo added. "We can only take responsibility for so much," he said.
Petrillo said his establishments try to reassure customers that they get what they pay for by, for example, serving the yellowtail snapper sandwich with tail intact. Easily removed, that tail tells the diner the true tale about the dish's authenticity, Petrillo said.
Petrillo made the case for regulation as a panelist in the "Bait and Switch: How Seafood fraud hurts our oceans, our wallets and our health," hosted lThursday by the Tower Forum.
"There is a reason we sell a Grouper sandwich for $12 and the other guy sells it for $6," Petrillo told me, the event's moderator. "His is not grouper."
Consumers should question unusually low prices or suspicious fish dishes, said fellow panelist Dr. Michael Hirschfield, senior vice president and chief scientist for Oceana, an international ocean conservation group. And they should support congressional legislation to implement a tracking system akin to the beef industry, which traces products from the farm to the plate, Hirschfield said.
"We need a traceable system, on a barcode, that tracks from boat to plate," he said. "That would protect the honest fisherman, the honest distributor and the honest restaurant."
Oceana uses undercover customers and DNA testing to document seafood fraud in the United States. In, Boston, it found supermarkets mislabeled fish 23 percent of the time. South Florida is currently being investigated.
What you can do:
Report fish substitution at a supermarket or retail store to the Division of Food Safety at 850-245-5520. For a restaurant, contact the Florida Department of Business and Professional Regulation at 850-487-1395., 954-356-4219 or 561-243-6686.

To view this article, click HERE.

1) Right is rockfish & left is red snapper 2) right is wild salmon and left is farmed Atlantic salmon

 Related Articles:
Bait and Switch Report Reveals Rampant Seafood Fraud
Seafood Fraud: Overview

La Linea: Episode 205

Friday, April 20, 2012

It's Pizza Night Again..... do it right!

A missing element to Pizza Night for many is the actual making of the pizza.  As much as we all like the taste of pizza, the journey to the end product most likely will make a memorable experience as well as a delicious one.  Here's a link to a post for Pizza Night from a blog we follow often.  It's bad enough that eating as a family is a rare occasion.  Getting back to basics like cooking together could provide such a bonding experience that the ramifications can be entirely, positively rewarding.  So whether you do the "pizza thing" or not, make Friday night "Family Night".

Other realted posts:
Grilled Pizza with Pears & Fig Jam
Top This Pizza Crusts
Pizza Night Recipe
Grilled Sausage & Ricotta Pizza
Leek & Pecorino Pizza (+ wine suggestion)

Friday, April 13, 2012

Almost Pizza (Saturday Night Live)

With households today that have everyone working, home cooked meals are becoming a thing of the past.  Unfortunately, this will have health implications down the road if not already with processed foods.  But this funny skit from Saturday Night Live is a great demonstration of the imminent danger that Pizza Night is in.  Part of Pizza Night is the joy of making it.  Keep tradition alive! As wellas yourself; cook with natural ingredients....

Monday, April 9, 2012

Recipe: Italian Grilled Cheese Sandwich

Total Time: 15 min

     Prep 10 min

     Cook 5 min

Yield: 4 servings


  • 1 cup giardiniera (Italian hot vegetable salad preferable Chicago style (Il Primo Brand), drained
  • 1/4 cup salad olives (green olives with pimiento)
  • 8 slices good quality crusty white bread, 1/2-inch thick slices
  • 8 slices deli cut provolone cheese
  • 4 tablespoons softened butter


  1. Heat griddle to medium.
  2. In a food processor pulse chop the salad and olives into a fine relish.
  3. Spread 4 slices of bread with relish and top each with 2 slices cheese and 4 more slices of bread.
  4. Butter the outside of the sammies with softened butter and grill until golden on both sides, 4 to 5 minutes total.
  5. Cut and serve.
source: Rachel Ray at the Food Network

Monday, April 2, 2012

Recipe: Italian Grilled Cheese & Tomato Sandwich

Total Time:  12 min

Prep: 5 min

Cook: 7 min

Yield: 4 serving


  • 1/2 cup extra-virgin olive oil
  • 1 large clove garlic, cracked away from skin
  • 8 slices crusty Italian bread
  • 1 pound smoked fresh mozzarella cheese, sliced
  • 2 ripe tomatoes, thinly sliced
  • 8 basil leaves, torn


  1. Heat a grill pan over medium low to medium heat.
  2. Heat oil and garlic in a small pot over low heat.
  3. Brush 4 slices of the bread with garlic oil on 1 side.
  4. Place garlic oil side down on the grill.
  5. Top with sliced cheese, tomato and basil.
  6. Place another slice of bread on top of each sandwich.
  7. Brush sandwiches with garlic oil.
  8. Press sandwiches with heavy skillet or a brick covered with tin foil.
  9. Toast sandwiches on both sides to melt cheese

Sunday, April 1, 2012

Easter is a week away! (Coupon + Give Away)

Easter is fast approaching so get your holiday orders in and don't forget about the Chocolate Easter Egg Give Away.  Each store will give away a Giant 4lb Chocolate Easter Egg and one winner will win the grand prize which is a 10lb Chocolate Easter Egg! Click on this ad if you did not receive the Special Delivery Paper in the mail! Buona Pasqua!

La Linea: Episode 201

April is National Grilled Cheese Month!

April is National Grilled Cheese Month so check our blog throughout the month for some Italian Style Grilled Cheese Recipes.