Illegal Seafood?
Why must cooking and eating be so complicated? Sadly, the current environmental crisis affects us, with each bite we take, and creates ethical questions for every professional in the food industry. A reminder of the ongoing problem of high mercury levels in seafood was published in last week’s New York Times.
According to the Times, tests done on bluefin tuna being sold in restaurants and markets in the Big Apple indicated that the levels of mercury often exceed standards set by the Food and Drug Administration.
Restaurant and market owners are faced with the decision of whether to test the fish they sell (as Wegman’s supermarkets and Legal Seafoods have done for the past few years), or leave it to consumers to make their own dietary choices.
Whatever your opinion on the issue, it highlights the growing need for chefs and food service professionals to be informed about public health concerns and be prepared to make a decision if necessary. And you thought that perfecting your souffle-making technique would be the most complicated part of a culinary arts career!
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