Sustain, Gotham Steak, City Hall, and Others: Misleading Salmon Descriptions

Who gives a shit anyway?  Also, paying somewhere in the $20 range for a cut of salmon is really not that unheard of...the fact that its certified organic in Europe at that price is actually a bargain.

This pocket guide is helpful http://www.montereybayaquarium...

As the owner of SUSTAIN, I would like to make a fewcomments. I wanted to respond sooner but I have a business to run and OrganicSalmon to sell.  First, many thanks toMr. Frodnesor for his support. No, he is not on our payroll nor does he eathere for free.  He occasionally gets afree dessert or appetizer but only because he loyal patron.   To Cat,you definitely pulled the Chilean Seabass comment out of your ass.  We never sold that fish here. Not onlybecause its considered endangered but because its such a copout fish for a chefto sell.  Now regarding the article andthe author, Emily Codik. I’m not sure what we did or Alex did to upsetyou.  Everything in this article iscomplete BS.  Not sure where you dine at thatdoesn’t have entrée items between $20 and $30. I’m assuming its Denny’s orMcDonald’s. Anyway, our prices have nothing to do with “piece on mind” butsimple proper profit margin based on cost. Regarding the salmon and if its Organic or “organic”.  i really don’t  give a shit. I know its the best product thatis readily available.  I would rather notsell salmon, but as a business owner its not what I want but what the publicrequests.  Emily, you diminish every goodthing that we are trying to do.   

Can we talk about the fact that a restaurant named "Sustain" has Chilean Seabass on their menu, when Chilean Seabass is considered endangered.   

This is a BS commentary right from the get go.

Why would anyone ever expect Salmon to be anything other than "farmed" Salmon at any locale unless one is purchasing directly from the fisherman or catching it oneself? Most ingredients at most restaurants, even the best, are not much different than what one can buy at a major market that quickly turns over its fresh meats, dairy and produce. Obviously, there are exceptions. But those exceptions are just that, "exceptions."

I accept that Michy's is an exception. But, also, by definition, exceptions are few and far between.

The only "green" here is what people are being asked to dole out for this "farce" of a label. Farmed Salmon simply cannot be organic or sustainable, it's a joke to even consider doing so. 

Who actually orders the salmon at restaurants? Old ladies and morons. That's who. Get that gross stuff from publix, slather it in butter/lemon/garlic bake for 13-16 minutes and enjoy. Jesus.

Great article.  Thanks.  

The whole "organic" food industry needs to be strictly and legitimately regulated, but can we really trust the "regulators?" Most of the local outdoor markets and restaurants are NOT selling us what they claim.  I won't thrown any particular locations or establishments under the bus, but I was not too surprised to see boxes from everywhere but USA being unpacked at more than one "local" market.  Maybe when they say "local" they mean from a local distributor.  Having grown my own fruits and vegetables without any chemicals it's easy to taste the difference in the food, but not always %100 guaranteed or accurate.  Anyway, all we can do is our best to eat healthy and hopefully the food tastes good too!

or·gan·ic   [awr-gan-ik]  Show IPAadjective1.noting or pertaining to a class of chemical compounds thatformerly comprised only those existing in or derived fromplants or animals, but that now includes all other compoundsof carbon.2.characteristic of, pertaining to, or derived from livingorganisms: organic remains found in rocks.3.of or pertaining to an organ  or the organs  of an animal,plant, or fungus.4.of, pertaining to, or affecting living tissue: organic pathology.5.Psychology . caused by neurochemical, neuroendocrinologic,structural, or other physical impairment or change: organicdisorder. Compare functional ( def. 5 ) .

This is a worthwhile issue and there is some useful information here but unfortunately there is some unnecessary confusion too, and some pretty shaky accusations of "misleading" labeling.

First you say the USDA doesn't have established standards for labeling seafood as "organic" - then just a few paragraphs later you supposedly explain what it means when fish is labeled "organic" in the US. If there are no established standards here, there are no established standards. The issue of what "organic" means for fish and seafood is a tricky one - some think farmed fish can never be considered organic b/c it's an inherently unnatural process; others will say that wild fish can never be certified organic because you have no way of knowing what they've eaten. Which is probably why the USDA hasn't passed regulations yet.

But if the fish Sustain is using *is* certified organic by the EU - and the US doesn't have its own set of standards yet - then what is misleading about calling it "organic" on the menu?

There's also nothing about the terms "Atlantic" or "Pacific" (or listing a country of origin) that suggests that fish is either farmed or wild.  Unless you think salmon are being farmed on ranches in the middle of Kansas, it seems pretty reasonable to surmise that the salmon farms are located in one or the other of the major oceans. What is it about "Scottish salmon" that suggests that it's either farmed or wild-caught?

Put another way: if you're smart enough to care about whether your fish is farmed or wild, then you're probably also smart enough to figure out that listing the place of origin doesn't tell you anything about how it was produced. Just like knowing where your beef comes from doesn't tell you a thing about whether it's grass-fed or grain-fed.