I was a commercial fisherman for more than 40 years, and mislabeling seafood is a big problem (“Accountability lost in murky supply chain,” Page A1, Dec. 2). Few codfish have been landed in New England this year, but “Atlantic cod” is somehow just as easy to find on dinner menus.
People are probably wondering why restaurants need to find a substitute for Atlantic cod, the fish that we’ve eaten for centuries. Let me put it plainly: Restaurants are selling mislabeled substitutes for Atlantic cod because fishermen can’t find the real thing.
Comments
This is a good point but if restaurants can't find real Atlantic cod, they need to stop labeling their menu choices 'Atlantic cod.'