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Explore eco friendly seafood and make your diet more sustainable.

written by

Michelle Sroka

posted on

November 21, 2023

Recently, a list of the “most fraudulent foods” at the grocery store caught my eye. 

It’s a compelling title. What do you imagine is on that list?

Would you be surprised to know that seafood is at the top of it? 

The most common way food fraud happens with seafood? It’s labeled as one type of fish in the store - when it’s really another. And this is a problem that’s very close to home here in the Triangle. A case study done by UNC students determined that 90% of the time, fish labeled as “red snapper” in local restaurants or stores was actually a different type of fish - vermilion snapper or tilapia. 

Why does this matter? Red snapper sells for a higher price point than vermilion snapper or tilapia. Consumers are paying for a higher quality fish - but receiving a lower quality product. 

Another source of fraud? Not clearly labeling or communicating when fish comes from a fish farm. Similar to livestock operations that feed grain, these fish farms often feed fish a mixture of GMO-grown food, which can include soy, corn, and vegetable oils. 

These cases of food fraud mean that we shouldn’t just be concerned about where our meat comes from. We should know where our seafood comes from, too.

The Sustainable Seafood Difference

We source seasonal, local seafood on a small scale, so that you can access food that you can trust. Here’s how our seafood is different. 

  • Sourced from the North Carolina coast: Our seafood provider, Hook & Larder, drives out and purchases seafood directly from local fishermen. This builds direct, personal relationships and supports small businesses. 
  • Wild-Caught: No farmed fish! All our fish is wild-caught, using sustainable and small-scale fishing practices. This also means our fish do not receive supplemental feed. 
  • Seasonal: Our seafood supply varies with the year. This helps you source fish with optimal quality. It also supports conservative methods of fishing to avoid overfishing. 
  • Living Wages: All small-scale participants - the fishermen, the seafood provider, and the farmers - are paid a living wage for their labor. 

Does that sound like something you’d like to support? We’d love for you to try our seasonal seafood. We think you’ll notice a difference in taste and quality - as well as peace of mind about the practices you’re supporting.

And if you want to try our seasonal seafood – but need help cooking it? Check out our seafood recipes! 

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