One Way to Buy Supermarket Fish – Frozen

Salmon

By Casson Trenor and Mark Bittman

I (Mark) found this salmon filet Your browser may not support display of this image.at Shaw’s, in Berlin, Vermont. Frozen hard. It looked good, and the price was right ($12 a pound, I think, which for real sockeye isn’t at all bad), so I bought it. I had no idea what the numbers meant, so I asked Casson Trenor.

His response:

“Accurate species name — Latin name — certification # — FAO catch area — verbatim wild-caught language – Yes, this is very good. It’s nice to see grocery stores putting Latin names on their seafood – it helps consumers avoid confusion.  Some fish are plagued by this problem – a big one on the West Coast is Sebastes spp., or the Pacific rockfish.  You see that sold as all sorts of things – rock cod, Pacific red snapper, whatever.  If we added a Latin name on the label it would be a lot easier.  So it’s great to see stickers like the one on this salmon. Where did you find it?” Continue reading

Posted in Seafood

This #$!% Has Got to Stop: Part One

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This is a periodic column about ridiculous foods, and ridiculous events around food. No doubt it will inspire you. Send me your ideas: mark@markbittman dot com.  

Not that Shaw’s is worse than most supermarkets; it just happens to be near where my father-in-law lives, in Vermont. So I go there, maybe four or six or ten times a year. An excellent place to buy paper towels.

But look at picture number one: Here’s our local baker, practically Mrs. Shaw herself, telling us that “cookies taste only as good as the ingredients put into them.” We hear about “finest wholesome ingredients” and “real homemade goodness.” None of this is new.

Neither is the information on picture number two. Rolled oats: great start. Then we get into margarine – the curse of the 20th century – sugar, flour, raisins, more sugar, etc. etc., and artificial flavoring.

Now that’s real homemade goodness.

Posted in Behind The Scenes