Last October, Bank of America screwed up and seized a vacation home that didn’t belong to them. They also changed the locks and shut off the power, leaving 75 pounds of salmon and halibut rotting for a week before it was discovered, writes Laura Elder of the Galveston Daily News.
The owner, Dr. Alan Schroit, and his wife discovered what had happened when they showed up on Halloween to prepare for a party they were going to host the next day.
fish
Bank Of America Seizes Wrong House, Causes Big Stink. No, Really.
By 1.12.10
Sushi "Tuna" Might Be Endangered, Dangerous, Or Fake
By 11.23.09
Biologists testing DNA code identification technology discovered that the tuna they ordered at sushi restaurants was actually hazardous or fake fish, or even an endangered species.
Now In Farmed Fish: Mad Cow Disease?!
By 7.5.09
Three scientists worry that feeding cow parts to farmed fish could expose seafood consumers to mad cow disease. The scientists published their findings in the Journal of Alzheimer’s Disease and called on the government to ban cow meat and bone meal from appearing in fish feed.
Sci-fi Fish Scaring the Hell Out Of Us
By 7.3.09
If you subsisted on a diet entirely of fish, which would kill you first: mad-cow fish or super tuna? Two stories this week make you wonder. First, Reuters reports on the risk of mad cow disease from farmed fish. Scientists are concerned that the fish, who, curiously enough, dine on pieces of cow, may transmit Creutzfeldt Jakob disease to humans.
Buy Your Dead Fish For Less At Walmart
By 6.1.09
A reader sent us the following pics of the neglected aquariums in her local Walmart in Carmi, Illinois. She complained to a manager, but when she checked back “several hours later,” the tanks remained untouched. Well, the dead fish were probably slightly smaller, since the remaining live fish were eating them.
Use Free Trade To Promote Food Safety
By 5.20.09
National Journal has an interesting article about the intersection of free trade and globalization with increased food safety abroad and at home. Rather than reject shipments of Chinese fish for being raised in disgusting environments, the US should require trading partners to set and enforce their own strict food safety standards and use globalization as a way to promote better standards worldwide, instead of a race to the bottom.
Fishy Selling Practices At Kansas City Restaurants: 85% Of The Fish On The Menu Is Not The Fish On The Menu
By 5.14.09
An NBC investigation in Kansas City, Mo., has discovered that 85% of area restaurants surveyed use cheaper fish in place of the one listed on the menu. Instead of red snapper, they mostly served tilapia—which costs five times less. Even “Red Snapper” restaurant was caught serving something that wasn’t red snapper.
Trader Joe's Salmon Comes With Delectable Organic Free-Range Worm
By 4.24.09
Reader David was eating his dinner of Trader Joe’s Chimichurri salmon when he found an unexpected garnish: a rather dead and fully cooked worm. It was brown and roughly an inch long. He e-mailed the company, then brought the fish (and worm) back to the store for a refund. While the store supervisor’s handling of the situation was stellar, the reaction from Trader Joe’s corporate has been…nonexistent.
US Airways Delivers Corpse To Pet Store
By 3.11.09
If you’re a pet store employee, probably the only thing worse than opening up a shipment of live tropical fish to find them dead is opening up a shipment of live tropical fish to find a human body intended for a research facility in a neighboring town. That’s what happened at a Pets Plus in Philadelphia yesterday, and US Airways says the mixup was caused by a “verbal miscommunication between a delivery driver and the cargo representative” and that they’re deeply sorry.
High School Students Bust Restaurants And Grocery Stores For Selling Mislabeled Fish
By 8.22.08
Two high school students decided to see if New Yorkers were really getting what they paid for when they ordered expensive fish. Guess what? Sometimes, they weren’t.
Pardon Me, Waiter? My "Coffee" Is Actually Hot Soy Sauce
By 8.11.08
Here’s a bizarre story from Flickr user F1.4. After finishing his breakfast at a “classy” joint in the D.C. area, the server came by and topped off his coffee. When he took another sip…it was hot soy sauce. Bleeccch!
Winco Frozen Fish: The Big U.S. Flag Tells You It's Made In China!
By 6.15.08
A reader in Redding, California was shopping at the local Winco and saw this ultra-patriotic bag of frozen tilapia—if it were any prouder to be an American it would have to start singing country music. But when glugory turned the bag over, the phrase “Product of China” was stamped across the bottom. “So now these bastards are lulling you into a false sense of patriotism in order to sell their commie fish,” writes glugory. That might be overstating it a bit, but we’re fans of overstating things here at Consumerist, so… yeah! Damned commie fish! Remember: never trust packaging. It’s just marketing you can hold.
Gorton's Recalls Fish After Consumer Finds Pills Inside
By 3.3.08
Gorton’s said it ordered the recall as a precaution while a laboratory conducts tests to determine the nature of the pills. Those tests should be complete early next week.
High Levels Of Mercury Found In Sushi Tuna
By 1.23.08
Sushi from 5 of the 20 places had mercury levels so high that the Food and Drug Administration could take legal action to remove the fish from the market. The sushi was bought by The New York Times in October.
8 Tips For Fish Shopping
By 9.21.07
If you grew up in a landlocked area like this author did—or you’re just not a foodie at heart—odds are you’re a bit clueless when it comes to fish shopping. Alton Brown of the Food Network offers some quick advice on how to find the best fish the next time you go to the market.
Two Hospitalized After Eating Deadly Mislabeled Chinese Pufferfish
By 5.25.07
Two Chicagoans have been hospitalized after eating poisonous pufferfish that was imported to the US mislabeled as harmless monkfish. Pufferfish is a delicacy in Japan, but
“Chefs must be licensed and usually undergo at least two years of training on how to safely remove the toxic parts of the fish.
