Fight Fish Fraud – July 10, 2016

By July 10, 2016Dock Stories

More than 90% of all seafood consumed in the US is imported, and less than 1% is government inspected. Using DNA testing, a two-year investigation of seafood fraud found that one-third of seafood is mislabeled. As The Atlantic reports, such fraud, committed intentionally or not, is swindling Americans out of up to $25 billion each year.

Fish fraud is the direct result of the long, convoluted and opaque seafood supply chain. Sea to Table wants to disrupt that chain through traceability. Demand to know where your fish came from. This is how the market can stop IUU fishing, seafood slavery, and fish fraud. US fisheries are the world’s largest and best managed, and traditional American fishing communities deserve our support. Eat domestic seafood.


Captain Edward Potter


At the dock in Tarpon Springs


Tarpon Springs is a sleepy Florida fishing village, and one of our favorite docks. Edward Potter is a second generation shrimper, who fishes all up and down the southern west coast of Florida in around 100 feet of water. He shrimps for Gulf Pink Shrimp (Key West Pinks) for up to 25 days at a time, with all shrimp frozen on vessel. Edward owns and captains his double trawl boat with only one crew member. And his pinks are delicious.


Massive White Sea Bass on the dock in Santa Barbara, CA


White Sea Bass prepared by Michigan Chef Paul Adams who named the dish California Wild Fire: Cedar Planked Sea Bass, Tomatoes Caper Ragout, Brown Butter Barley, Rosemary Mist


White Sea Bass has long been a favorite of Santa Barbara fishermen. Decades of intensive fishing caused fish populations to collapse, leading to drastic management steps including a ban on all drift and set gillnet fishing. Andy Rasmussen has been fishing out of Santa Barbara since the 1980s, and now captains the F/V SunDowner. He is most grateful that fish populations have rebounded to such an extent that line caught White Sea Bass is now a Seafood Watch best choice.

The meat is mild and slightly sweet with a firm texture. It can be grilled, sautéed, seared, and poached. White Sea Bass is the largest Pacific member of the croaker family, cousin to the corvina. They have a low maturity age (around 3-4 years) and high fecundity (producing up to 1.5 million eggs per clutch), making them inherently resistant to fishing pressure. White Sea Bass are landed from mid-June through mid-March, and are becoming a favorite of chefs everywhere.

Just down the coast from the dock in Santa Barbara is Point Castillo, from where we are shipping live red Abalone. Quite the California treat.

All the best,

from the Dimin Family and the Sea to Table team

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