Posted on May 27 2011
“If you’re ordering steak, you would never be served horse meat. But you can easily be ordering snapper and get tilapia or Vietnamese catfish.” That’s Michael Hirschfield, chief scientist of the nonprofit group Oceana, which just issued an alarming report on seafood labeling that will give pause to anyone ordering fish off of a restaurant menu. Elizabeth Rosenthal writes about the report in The New York Times.