Posts Tagged ‘Seafood’

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Waste not, save more: How to make every bite count

April 21, 2011

Rachel Zoe on Waste...at least that's what we think she'd say

 Waste not, save more. 

With the escalating prices of everyday life and a belt-tightening economy, everyone is more mindful of where their green is going. Yet, if you were to peek into your local landfill, you’d find almost 40% of it from fresh food – a waste of precious resources and a weight on the environment. 25% of our water and 4% of oil go into food that ends up in the trash, and it costs the U.S. $1B (with a B) dollars a year just to deal with disposal. To add to the pile, methane gas from food waste is 21x more harmful to the environment than car emissions.*

Give your fruit + veggies a wash before they chill.  We know, you’ve been trained to wait until you’re ready to use it.  But that’s because they’re talking about using water.  You, my friend, know better. Eat Cleaner Fruit + Vegetable Wash extends your shelf life and helps make your fruit and veggies ‘fast food’ because they’re ready to eat in a flash.  Clean it, dry it and store it.

 

Break bread with friends and family.  Nothing like gathering people you love around the table or sharing food with someone.  It not only brings you closer together, it helps avoid waste.  Swap nights where one cooks and the other cleans up and bring a little extra to work to share with your cohorts.  It’s amazing what a little food can do to break the ice, too!

Give it back to the earth. Collect that organic goodness and complete the life cycle.  Compost is one of the best way to feed your garden, flowers and herbs.   Most local waste management companies will even provide one to you at little or no cost.  For more info on becoming a safer, cleaner composter, click here for a how-to primer.

*Source:  Dept. of Agriculture, Science NOW.

How can you make every bite more earth wise?  Try these 6 on for size.

Avoid Take Out. According to cleanair.org, the US population tosses out paper bags & plastic cups, forks & spoons every year to circle the equator 300 times! That $.99 burrito may seem cheaper and more convenient in the short run but all that packaging – disposable trays, bags, cups and cutlery – has to go somewhere!

Make a list, shop for it once. Gas has gone through the roof! If you make a list, shop for your ingredients once, and plan your meals for the week, you can maximize your resources and time. Store them in reusable containers and take them to work and have plenty ready for the kids’ lunchboxes. Getting organized will save you time and after all, who has time to waste?

Shop seasonally. The further food has to travel, the longer the carbon footprint behind it. When it comes to fresh fruit and veggies, check to see if they’ve trekked around the globe before you buy them. The NRDC’s Simple Steps website is a good resource to find fresh produce in season depending on where you live and the time of year.

Meat-less. It’s estimated 1,800 to 2,500 gallons of water go into a single pound of beef compared to about 200 pounds of tofu. Cutting down on meat consumption just once a week can also reduce your risk of heart disease by almost 20, according to the Meatless Monday campaign. Check out our featured recipe below.

Go wild fish. When it comes to seafood, opt for wild and line caught varieties over farm raised, which can often be confined, medicated and fed dried food pellets made up of fish oil and fish meal (cannibal fish?). Plus,farm raised fish have been found to contain lower omega-3 levels and higher omega-6 fatty acid levels, a pro-inflammatory that you want to try and avoid.

Pay it forward. Supporting companies that use sustainable ingredients, processes and packaging while giving back to the environment and their local economies can continue to pay it forward with your purchase. Look for these practices on their packaging, social media and year end reports. Even if these products and services cost a little more, look at it as an investment into the future.

The Fit Foody…bringing you all the food that’s fit to eat.

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Turkey burgers, sprouts, seafood and walnuts recalled: Think before you bites

April 4, 2011

 Updates from our friends at  S.T.O.P.  (Safe Tables our Priority) 

Salmonella in Turkey Burgers

   

WASHINGTON, April 1, 2011 –Jennie-O Turkey Store, a Willmar, Minn. establishment, is recalling approximately 54,960 pounds of frozen, raw turkey burger products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. As FSIS continues its investigation of illnesses related to this recall, additional raw turkey products may be recalled. As a result, FSIS is alerting consumers to take extra care when preparing all raw turkey products.

To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry—including ground turkey burgers—to 165° F, as determined with a food thermometer.

The products subject to recall include: [View Label; PDF Only]

  • 4-pound boxes of Jennie-O Turkey Store® “All Natural Turkey Burgers with seasonings Lean White Meat”. Each box contains 12 1/3-pound individually wrapped burgers.

 
A use by date of “DEC 23 2011” and an identifying lot code of “32710” through “32780” are inkjetted on the side panel of each box, just above the opening tear strip. Establishment number “P-7760” is located within the USDA mark of inspection on the front of each box. The products were packaged on Nov. 23, 2010 and were distributed to retail establishments nationwide.

This recall taken from: http://www.fsis.usda.gov/News_&_Events/Recall_028_2011_Release/index.asp

Listeria in Seafood Products

 

FOR IMMEDIATE RELEASE – March 30, 2011 -Frankly Fresh, Inc. of Carson, CA. is recalling its seafood line of products, because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only shortterm symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Product was distributed in the California and Nevada Areas through retail supermarket stores. Products are packed under the Frankly Fresh label in a variety of sizes in plastic containers with safety seals on.

The affected products / lots are:

Item Number Item Description UPC Afftected Code Dates Between
229233 Ceviche de Camaron 10lbs 826520370191 4/02 to 4/16/2011
229243 Ceviche de Camaron & Pescado 10 lbs 826520370184 4/02 to 4/16/2011
229253 Agua Chile de Camaron 10 lbs 826520370177 4/02 to 4/16/2011
229263 Cocktail de Camaron con Pulpo 10 lbs 826520370207 4/02 to 4/16/2011
231322 KRAB & SHRIMP LOUIE 14 OZ FF 826520100958 3/21 to 4/05/2011
231981 Premium Fish Ceviche 10 lb N/A 3/29 to 4/13/2011
231993 Premium Krab Salad 10 lbs 826520370214 3/29 to 4/13/2011
231994 Shrimp & Scallop Ceviche 10 lbs 826520370221 3/29 to 4/13/2011
2325051 KRAB & SHRIMP 7# 826520300518 3/21 to 4/05/2011
233116 Tuna Sandwich Wedge 5.3 oz 826520105816 3/19 to 4/03/2011
234023 FISH CEVICHE 10# 826520700233 3/29 to 4/13/2011
234032 FAVORITE KRAB 10# 038794930487 4/08 to 4/23/2011
234033 Ceviche W/ Pasta Salad 7# 82652030146 3/19 to 4/03/2011
234042 SEAFOOD COCKTAIL 10# 038794348862 4/08 to 4/23/2011
2340422 SEAFOOD COCKTAIL 10# (BOX) 038794348862 4/08 to 4/23/2011
234052 CEVICHE 10# 038794348855 4/08 to 4/23/2011
234072 KRAB & SHRIMP LOUIE 10 LB 826520300105 3/29 to 4/13/2011
234093 CEVICHE MIXTO 10# FF 826520300334 4/02 to 4/16/2011
234223 Seafood Cocktail 8/16 oz 826520100507 4/02 to 4/16/2011
234243 Krab & Shrimp Louie Salad 16 oz 826520100484 3/21 to 4/05/2011
234253 Krab Salad 16 oz EA Retail Unit 826520100491 3/21 to 4/05/2011
234273 Ceviche Salad 16 oz EA Retail Unit 826520100514 3/21 to 4/05/2011
235032 WRAP TUNA 10 OZ FF 826520100842 3/21 to 4/05/2011
254514 Seafood Salad 1/14 oz. 826520104543 3/21 to 4/05/2011
262033 Tuna Salad Wedge 6.3 oz. 041573103521 3/19 to 4/03/2011
252163 Tuna Salad w/Pickles 1/ 5 lb 826520300877 3/21 to 4/05/2011
254364 Krab & Shrimp Louie Salad 6/12 oz 826520104574 4/08 to 4/23/2011
254183-1 FF Krab & Shrimp Louie 6/9.5 oz 826520103157 4/08 to 4/23/2011

NO ILLNESSES HAVE BEEN REPORTED TO DATE.
The recall was the result of a routine sampling program by the FDA in conjunction with Frankly Fresh Company, which revealed that the finished products may contain the bacteria. Frankly Fresh has voluntarily ceased the production and distribution of these products as FDA and the company continue their investigation as to what caused the problem.

Consumers who have purchased Frankly Fresh Seafood Products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company via email at we-care@franklyfresh.com and/or our hot line at 1-800-826-3322 MON-FRI from 9 to 5 Pacific Time.

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm249270.htm

Clostridium botulinum in Smoked Roundscad

FOR IMMEDIATE RELEASE – March 31, 2011 – Arko Foods International of Los Angeles, CA is recalling Angelina Brand Smoked Roundscad, 8oz packs, because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to consume the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

Angelina Brand Smoked Roundscad was distributed in California, Nevada, Arizona, Washington, New York, Texas, Maryland, and Florida through retail stores, supermarkets, and wholesale distributors.

The product is in 8 oz bags with header indicating Angelina brand which were distributed to the market from 2009 to January 2011.

The product is imported from the Philippines and is uneviscerated. It may have the potential to cause Botulism. However, note that no illnesses have been reported to date.

Consumers who have purchased and who still has Angelina Brand Smoked Roundscad in stock are urged to return it to the place of purchase for a full refund. Consumers who have questions may contact the company at (323) 257-1888 from Monday to Friday at 9am to 6pm (Pacific Standard Time).

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm249386.htm

 Salmonella in Sprouts

FOR IMMEDIATE RELEASE – March 30, 2011 – Louie Foods International of Fresno, California, is voluntarily recalling all Louie’s brand sprouts with a “Use By” date on or before 4/14/11, because they may be contaminated with Salmonella. To-date, no illnesses have been reported.

Products affected by the recall include:

  • Alfalfa Sprout Mix, 4 oz. cups (UPC 11324 04401)
  • Alfalfa Sprout Mix, 16 oz. bags (UPC 11324 16401)
  • Clover Sprouts, 4 oz. cups (UPC 11324 04406)
  • Clover Sprouts, 16 oz. bags (UPC 11324 04406)
  • Spicy Sprouts, 4 oz. cups (UPC 11325 04402)
  • Broccoli Sprouts, 4 oz. cups (UPC 11324 04407)

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Products were sold to distributors located in the Central Valley and along the Coast of California. Within hours of being notified, Louie Foods International contacted all of its customers and advised them to destroy the affected products.

The contamination was detected during a random test conducted by the USDA, in a package of the alfalfa-clover sprouts. However, as a precautionary measure, Louie Foods International is recalling all sprout products produced during the same time period. Louie Foods International has temporarily ceased the production and distribution of the sprout products subject to this recall. The California Department of Public Health, FDA and Louie Foods International continue their investigation into the source of the problem.

Consumers are urged to destroy the above listed products or to return them to the place of purchase for a full refund. Consumers may contact Jay Louie at Louie Foods International, 1-559-264-2745 for additional information.

This article taken from: http://www.fda.gov/Safety/Recalls/ucm249283.htm

 Salmonella in Jalapeno Peppers

FOR IMMEDIATE RELEASE – March 18, 2011 – Thomas Produce of Boca Raton, FL, is recalling 320 boxes of Jalapeno Peppers because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

The recalled Jalapeno Peppers were sold to distributors in Florida, New York, North Carolina, New Jersey, Minnesota, and Pennsylvania from 2/15/2011 to 2/18/2011.

The fresh, whole, green Jalapeno Peppers were sold in generic cardboard bushel boxes (1 1/9 bushel size). The 2.5″x1″ affixed label on the box has the code 1054811HJBT. This is the only lot affected by this recall.

No illnesses have been reported to date in connection with this problem.

The recall is the result of routine sampling by FDA which revealed that one sample of the finished product tested positive for the bacteria. The company has ceased the production and distribution of this lot of peppers as FDA and the company continue their investigation as to the source of the problem.

If you have any questions or concerns you may contact Richard Wilson of Thomas Produce Company at 1-561-482-1111 Monday through Friday between 9 a.m. and 4:30 p.m. EST.

This article taken from:  http://www.fda.gov/Safety/Recalls/ucm249201.htm

Salmonella in Walnuts (Canada)

OTTAWA, April 3, 2011 – The Canadian Food Inspection Agency (CFIA) and Amira Enterprises Inc. are warning the public not to consume certain bulk and prepackaged raw shelled walnut products described below because these products may be contaminated with may be contaminated with E. coli O157:H7.

All raw shelled walnuts sold from bulk bins, all package sizes and all lot codes / Best Before dates of the following raw shelled walnuts and products containing walnuts are affected by this alert. The affected products were available for purchase from January 1, 2011, up to and including April 4, 2011. The raw shelled walnuts are imported from the USA.

Brand Product
Amira Raw shelled walnuts sold from a bulk bin*
Amira Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Tia Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Merit Selection Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Amira Mistral Mix containing walnuts
Tia Mistral Mix containing walnuts
Amira Salad booster containing walnuts
Tia Salad booster containing walnuts

*The brand name Amira may not be marked on the raw walnuts sold from the bulk bins.

Consumers who have purchased walnuts from bulk bins are advised to contact the retailer to determine if they have the affected product.
 
These products have been distributed in Atlantic Canada, Quebec, and Ontario. However, they may have been distributed nationally.

This recall taken from:  http://www.inspection.gc.ca/english/corpaffr/recarapp/2011/20110403e.shtml 

S.T.O.P. is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by:

*Advocating for sound public policy

*Building public awareness; and

*Assisting those impacted by foodborne illness

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Swimming Upstream: When it comes to fish, go wild

February 9, 2011

Farm Raised vs. Wild Caught.  Is there a difference?  Hook, line and sinker.

When it comes to fish, go wild.

When you sang Old MacDonald growing up, I bet you $100 one of your answers was never ‘had a fish, eieio’.  Now, how did salmon and tuna trade in their tails for the ranching life? 

Before we jump into that pond, an ode for seafood.

We love fish for its versatility, variety, flavor and health benefits.  Omega-3’s found in fatty fish such as salmon, mackerel, and sardines have been shown to have a variety of benefits ranging from reducing the risk of heart disease to treating the pain and inflammation associated with arthritis. We don’t produce these Omega-3’s on our own, so it’s critical we get them from our food.

So, does it matter whether we opt for wild caught or farm raised fish?  The answer is absealutely.
Wild fish swims in the sea where it’s supposed to, and is usually line caught. 

Farm raised salmon are housed within small pens that are set up in the ocean or in small ponds and are fed with food other than what nature intended.

Think free range chicken, beef, etc.  Same philosophy. So herein lies the problem.  Farm raised fish are:

  1. Confined and medicated: Think of it as a CAFO under the sea.  These farms can stretch as far as four football fields and contain over a million fish crammed together in floating pens.  The overcrowding increases their risk of infection and disease and they’re often given antibiotics to help deter this.  Sea lice have been known to infiltrate these pens, killing young salmon.
  2. Fed funky food pellets:  Instead of being allowed to find their own natural food sources, they’re fed dried food pellets made up of fish oil and fish meal. Salmon farmers give farm raised salmon a similar color by feeding them a synthetic pigment called canthaxanthin. It’s since been banned in Great Britain.  To add to the mix, pellets often contain cancer causing agents as PCBS, dioxins, and even flame retardants.
  3. Nearly void of good Omegas:  Lower omega-3 levels have been found in farm raised, but they also have higher omega-6 fatty acid levels, a pro-inflammatory that you want to try and avoid.
  4. Prone to E.coli contamination:  Because of overcrowded conditions, fish excretions accumulate and have no where to go.  They can enter fish gills and become a threat to their health and those that eat them.

The bottom line?

According to statistics, the most common fish species raised by fish farms are salmon, carp, tilapia, European seabass, catfish and cod and it’s estimated that only about 10% of the salmon on the market in the U.S. is wild.  Although wild fish may be a bit more expensive than farm raised, you get what you pay for. 

What’s a seafood loving soul to do? Dive in.

– Ask where your food comes from. Look for ‘wild caught’ or ‘line caught’ fish at the grocery store and request more from your fishmonger.  If you’re at a restaurant or sushi bar, don’t hesitate to ask if they offer wild caught and let them know you prefer those selections. 

Look for the smoked section.  Most Gravlax and smoked salmon is wild caught and because of the strong flavor, a little goes a long way.  It’s not just for bagels, either. Toss it into your pasta, alongside eggs and atop sliced, sprouted wheat bread with a dab of nonfat greek yogurt, lemon and fresh dill.

Wash and cook it good. Clean your seafood fillets and whole fish with Eat Cleaner All Natural Seafood + Poultry Wash to help cleanse away contaminants, bacteria and pesticide residue.  According to the Environmental Working Group, you can also reduce your exposure  by trimming fat from fish before cooking.  If farm raised is your only option, limit consumption to once a month. Learn more at http://www.ewg.org/reports/farmedpcbs.

Seafood WATCH.  The Monterey Bay Aquarium’s Seafood WATCH program offers updated resources on sustainable selections by the region you live in.  Consult their site and download their guides and iPhone app here.

It’s Fit February here at the Cleaner Plate Club.  Stay seafood savvy and eat your way to better health with us all month long!

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Why Boycotting Canadian Seafood could Save Seals with Cat Cora

January 21, 2011

Chefs for Seals – Making a Difference Where it Hurts

Stunning photography by fashion photographer Nigel Barker captures the beauty of these creatures in their natural habitat.

Chilling fact:  The gruesome act of seal hunting is still alive and well.  According to the Humane Society of the US website, ninety-seven percent of the seals killed are younger than 3 months old, primarily for their fur, which is exported for use in fashion markets. Canada’s commercial seal hunt is the largest slaughter of marine mammals on Earth, with nearly 1 million seals killed in the past five years alone. 

But there’s hope. 

Chefs for Seals, an organization of chefs and restaurateurs united with The Humane Society of the US and celeb fashion photographer Nigel  Barker, are aiming to put it to an end with a movement that hits the heart and the wallet.   On January 10th the tour stopped in Los Angeles with hosts Cat Cora and Nigel Barker, and I got to attend along with a bevy of LA’s best chefs, stars and supporters.  We got to observe the breathtaking exhibit of seal stills by Barker accompanied by unsettling descriptions of their brutal slaughter, a sea of red taking over the pristine white landscape.  But the call to action for all of us was clear – boycott Canadian seafood.

So what does Canadian seafood have to do with all of this? It turns out that the majority of the seal hunts or ‘sealing’ takes place in Canada and is part of Canada’s fishing industry.  By encouraging restaurants, chefs and consumers to boycott Canadian seafood, it hits hard financially, as it’s estimated the the U.S. accounts for about two-thirds of its consumption.

The Red Lobster restaurant chain has gotten a lot of heat in their kitchens as the world’s largest purchaser of Canadian seafood. However, over 5,500 restaurants and grocery stores have joined the boycott.  Before you frequent your favorite seafood purveyor, visit The Humane Society’s website for more information on those who support the effort at http://www.humanesociety.org/issues/seal_hunt

It turns out we can all make a difference and a real impact with the color green – our dollars.

Q&A With Cat Cora

Mareya: Why did you align with HSUS and the Chefs for Seals initiative?  

Cat Cora: I had the honor of cooking an all Vegan dinner for The HSUS at the Sundance Film Festival a few years ago, and have wanted to get involved & help where I could ever since.

Mareya: Do you feel that by boycotting Canadian seafood, we’ll be able to stop the seal hunts?

Cat Cora:  I think that with chefs nationwide all joining together & boycotting Canadian seafood, by no longer providing the US market, this mentality will spread worldwide & eventually we can put an end to these unnecessary slaughters.

Mareya:  As a chef, how realistic is it to completely avoid Canadian seafood?  Does it limit your offerings?                                             

Cat Cora:  Not at all~ There are plenty of other sources offering great seafood, but time has to be put in to search for them — Definitely worth the time spent to save so many baby seals’ lives!

Mareya:  What would you like to tell consumers of seafood and our readers about Chefs for Seals?                                                                                                                                                                                                         

Cat Cora:  If you’re a chef & or in charge of sourcing product for your restaurant/shop/market, please sign the pledge & commit to boycotting Canadian seafood.  If you’re a consumer, please ask when dining out where the seafood came from to best avoid any seafood products from Canada, and always buy more locally farmed seafood from your fish market or grocery store.  Talk to your purveyors to find out where they caught the fish, and to ensure they follow only humane practices.

 

Dishing with Cat Cora at the Humane Society’s Chefs for Seals Event
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