Home Must Reads 20 percent of Portland seafood mislabeled

20 percent of Portland seafood mislabeled

| Print |  Email
Must Reads
Thursday, February 21, 2013

More than 20% of seafood sold at Portland markets and restaurants is mislabeled, a new report by Oceana says.

Even the most conscientious local fishmongers and chefs say it's nearly impossible to correctly identify every fish, every time. The key to avoid being hoodwinked, they say, comes in building personal relationships with fishers and fish distributors.

But in a city where sustainability is as much business model as buzzword, the report is striking. Nearly two thirds of fish bought from local sushi bars was mislabeled. DNA tests of 11 fish called snapper found tilapia, rockfish, bream and even ling cod -- just no red snapper.

Read more at OregonLive.com.

{biztweet}portland seafood{/biztweet}

 

More Articles

Are millennials reshaping politics in the Pacific Northwest?

News
Wednesday, April 02, 2014

MillennialsThumbA new report explores the impact of millennials on Oregon's business and political climate.


Read more...

Speeding up science

News
Tuesday, February 25, 2014
02.25.14 Thumbnail MedwasteBY JOE ROJAS-BURKE | OB BLOGGER

The medical research enterprise wastes tens of billions of dollars a year on irrelevant studies. It’s time to fix it.


Read more...

Powerlist: Meeting perspectives

March 2014
Tuesday, February 25, 2014

BY BRANDON SAWYER

A conversation about the event-planning industry with sales directors from McMenamins and the Portland Art Museum. 


Read more...

What I'm reading: Brad Smith & Travis Boersma

March 2014
Tuesday, February 25, 2014

Brad Smith, founder of Hot Pepper Studios, and Travis Boersma, president of Dutch Bros. Coffee, share their recent reads.


Read more...

Banishing oil burners reaps benefits for schools

News
Tuesday, April 01, 2014
04.02.14 thumb co2schoolsBY APRIL STREETER | OB CONTRIBUTOR

Three years ago, PPS set out to begin to convert the 1930s-era boilers from diesel/bunker fuel to cleaner-burning natural gas. Oregon’s largest school district has realized impressive carbon dioxide emissions reductions, setting an example for public and private institutions.


Read more...

Q & A with Chuck Eggert

News
Thursday, March 06, 2014
03.06.14 thumb pacfoodsBY HANNAH WALLACE | OB BLOGGER

The founder of Pacific Foods talks about why his company has flown under the radar in Oregon, how saving a family-run chicken hatchery has helped his bottom line and why he thinks organic food is anything but elitist.


Read more...

Rapid ascent

March 2014
Tuesday, February 25, 2014
IMG 4255-2BY AMY MILSHTEIN

Kelly Dachtler, president of The Clymb, redefines outdoor retail.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS