<p>To be clear, the testing is about what you pay for, not whether it will get you sick. The latter is food handling, not the kind of fish (with the exception of escolar and some others). </p>
<p>That said, if you don’t mind paying for something you aren’t actually getting, fine. </p>
<p>The same kind of mislabeling happens with most so-called Kobe Beef, but fish mislabeling - and thus overcharging - is way beyond that.</p>
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<p>The doors open inward to prevent someone from rushing out of the bathroom, flinging open the door, and whacking an unseen person in the hallway with it. Customer with a black eye, knocked out tooth, or broken glasses from a sudden collison with a door = lawsuit.</p>
<p>Also, I think people say “pregnant women” because “pregnant people” sounds rather oddly remote and impersonal. Similarly, you would pretty much always say “men with prostate cancer (or erectile dysfunction or whatever)” rather than “people with prostate cancer” for the same reason.</p>
<p>Lergnom,</p>
<p>Do you have links for those testing results? I remember one from a few years ago where the super high end sushi places in NYC (like Nobu) were among the worst offenders.</p>
<p>Also read an article recently that Zabar’s lobster salad had very little lobster: <a href=“Zabar’s Sold It as Lobster Salad, but Key Ingredient Was Missing - The New York Times”>Zabar’s Sold It as Lobster Salad, but Key Ingredient Was Missing - The New York Times; . When I was there recently, they didn’t even label it as lobster salad.</p>
<p>Not sure about you coureur, but I’ve been in a hurry to get into a bathroom more often than to get out of one. ;)</p>
<p>catch your own fish, problem solved</p>
<p>…or if you order it live,! Half of what I eat is crawling across the sushi bar and prepared right in front of me before I eat it (live uni, live sweet shrimp, live octopus and live softshell crab)
now I am officially hungry.</p>
<p>An enthralling documentary about the best sushi chef in the world: <a href=“Jiro Dreams of Sushi - Trailer - YouTube”>www.youtube.com/watch?v=buF540VBwAE</a>
“Jiro Dreams of Sushi”</p>
<p>^yep, geeps. And I don’t worry about the clams H digs up. He has impeccable standards.</p>
<p>In your example it seems to me that it’s the word “women” that is being distinguished. That is, "shouldn’t be eaten by pregnant women and children " vs. “shouldn’t be eaten by women and children.”</p>
<p>Right. What kind of women shouldn’t eat it? Pregnant women. Pregnant modifies women. Seems straightforward to me.</p>
<p>Watch out eating what you catch. There was an article recently about people eating catfish caught around DC even though there are big signs warning you not to eat it. Quite a few of the fishermen gave it to other people who then ate it.</p>
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<p>Yes, quite a bit!</p>
<p>"catch your own fish, problem solved "</p>
<p>Not really. You might solve the freshness problem, but there are other issues. People of Minamata were catching their own fish…</p>
<p>lol audiophile!</p>
<p>It’s definitely important to be informed a bout what you catch and to know what’s in the water, where catching is safe, etc. Information those poor folks in Minamata weren’t given, tragically.</p>
<p>We keep track of which fish are safe as far as mercury (D planning to have kids in the next year or two, so it’s very important to her.) H monitors the charts that show when and where clamming is safe scrupulously. In the summer, when the waterways are busier, we have to kayak to less frequented backwaters to be safe; in the winter, there are more beaches that can be reached by land which are now safe. Which is good, since it’s getting too cold to kayak-clam!</p>
<p>I knew my kids were in planning-a-baby mode when my DIL stopped eating sushi. Baby is due this March!</p>
<p>Many years ago I became violently ill after eating bad sushi. My H had to take me to the emergency room due to the uncontrollable nausea. As I was registering, in came the couple we had gone to sushi with.</p>
<p>I haven’t been able to touch it since.</p>
<p>When I started eating sushi a year or two ago, I was surprised that everything you can read on it says that if it smells fishy than it is already bad. I would think that you could smell the fish if it’s bad, unless they have awesome techniques to mask the smell. Weird fact, they never serve any freshwater fish raw. The salt water doesn’t allow as many parasites and bacteria as fresh water fish.</p>
<p>I was always horrible at english, but doesn’t the pregnant, the poor, or the rich turn an adjective into a noun. You are talking about a specific group of people just like the Germans.</p>
<p>"catch your own fish, problem solved "
-Not at all. I would not do that, you never know what in that pond / river.<br>
I much rather consume sushi / sashimi cut out of sushi grade fish.
There is no quarantee in anything, we may step outside next time and get killed by simple slippage or tree falling on us, you never know your fate. And the fact is that overly protect yourself will lead to a very negative consequences in most cases. I would say that enjoy you life while you are alive is working for me.</p>
<p>The reason you can use the word “pregnant” as a noun is that it refers to a specific class, like the infirm or the elderly. It isn’t common usage but to say it’s wrong is nonsense. It’s just a word that contains a degree of redundancy because a) no man can be pregnant and b) odds are you are only talking about people, not squirrels. BTW, as to redundancy in words, a squirrel can be pregnant and we don’t say a “pregnant female squirrel” because we can see the redundancy in that. Language has few actual rights and wrongs.</p>
<p>Maybe it’s just me but I like to get what I pay for. I don’t order grouper because every study shows it’s rarely grouper - and almost certainly isn’t in an $8 grouper sandwich. I don’t order red snapper because it simply isn’t red snapper. At least in NE, you used to order “schrod” - or “scrod” - because that’s not a fish but a word for some form of white fleshed fish. I would never order tuna that’s not in a steak because it’s likely escolar. If I’m at a sushi place, I take a look in the case to see what they have in larger form because I can tell better what it is. Eel tends to look like eel when it’s in the form of an eel, etc. I almost never order cod because the catch limits are such that it’s very likely something else and that it’s some other fish - like Pacific cod - that was frozen and shipped and is being sold as fresh Atlantic cod. Sole is almost always something other than the big, almost incomparable Dover Sole; the name Dover can be applied to lemon and other sole. </p>
<p>And as I noted, nearly all Kobe beef isn’t. (And it wasn’t legally available again until recently.) And Waygu almost certainly means cattle that are somewhat related to Japanese Waygu but aren’t and which aren’t raised or fed the same. If you’re paying extra for these meats, you are likely being overcharged.</p>
<p>I guess a really good example of brand cheapening is that balsamic vinegar isn’t name protected so you see ultra cheap “balsamic of Modena” or some Italianate version “balsamico di Modena”. It’s vinegar sweetened and colored. It may have a bit of Modena vinegar added. A similar problem exists with olive oil; they bring in olives from all over and press them and label that “Italian”. The olives probably come from all over the Mediterranean. (Costco probably does a better job than most making sure it’s Tuscan oil is actually Tuscan.)</p>
<p>One of the groups that tests is Oceana. Their results have been reported in the NYT and other papers. The Boston Globe ran their own tests recently.</p>
<p>I don’t think anyone said your usage was wrong, just atypical.</p>
<p>So I will continue to eat my fish FRIED and now I can feel better about it ;-).</p>
<p>Raw shellfish causes several times more illness every year than raw fin fish. </p>
<p>Almost all sushi fish served in this country is previously frozen. This obviates the fish-market-closed-on-Sunday problem for restaurants that keep frozen fish on hand.</p>
<p>Unless you suffered as part of a major outbreak of food-borne illness that attracted the attention of health authorities, and thus you were tested while in the hospital, you almost never know for sure whether you have food poisoning or a stomach virus, much less which food product caused the problem. Our usual logic – Jim and I had the swordfish and got sick, Fred got the chicken and didn’t, so the swordfish was bad – isn’t reliable. It’s possible that your two portions were touched by a staffer infected with norovirus, and other portions of the same dish were not. It’s possible that the swordfish was cross-contaminated by the salad knife and the chicken wasn’t. It’s even possible that the swordfish eaters happened to touch a norovirus-infected bathroom doorknob before picking up their bread, and the meal had nothing to do with it.</p>