Among the many things New Yorkers pride ourselves on is food: making it, selling it and consuming only the best, from single- slice pizza to four- star sushi. We have fish markets, Shake Shacks and, as of this year, 7. Michelin- starred restaurants. Yet most everything we eat is fraudulent. In his new book, “Real Food Fake Food,” author Larry Olmsted exposes the breadth of counterfeit foods we’re unknowingly eating. After reading it, you’ll want to be fed intravenously for the rest of your life. Think you’re getting Kobe steak when you order the $3. Kobe steak” off the menu at Old Homestead? Nope — Japan sells its rare Kobe beef to just three restaurants in the United States, and 2. Steakhouse is the only one in New York. That Kobe is probably Wagyu, a cheaper, passable cut, Olmsted says. In a statement to The Post, Red Lobster maintains that langostino is lobster meat and said that in the wake of the IE report, “We amended the menu description of the lobster bisque to note the multiple kinds of lobster that are contained within.”Moving on: That extra- virgin olive oil you use on salads has probably been cut with soybean or sunflower oil, plus a bunch of chemicals. The 1. 00 percent grass- fed beef you just bought is no such thing — it’s very possible that cow was still pumped full of drugs and raised in a cramped feedlot. ![]() The term billfish refers to the fishes of the families Xiphiidae and Istiophoridae. These large fishes are "characterized by the prolongation of the upper. Give a man a fish, and he will eat for a day. Teach a man what kind of fish to eat, and he will eat healthily for a lifetime. If you’ve ever been duped by a phishing scam, you can feel a little less stupid about it today, because you’ve been joined in that sad club by Google and Facebook. In an interview with AFP, BOSF spokesman Nico Hermanu said it’s the first time the conservation group has taken care of an albino orangutan at its rehabilitation. Unless your go- to sushi joint is Masa or Nobu, you’re not getting the sushi you ordered, ever, anywhere, and that includes your regular sushi restaurant where you can’t imagine them doing such a thing, Olmsted says. Your salmon is probably fake and so is your red snapper. Your white tuna is something else altogether, probably escolar — known to experts as “the Ex- Lax fish” for the gastrointestinal havoc it wreaks. Escolar is so toxic that it’s been banned in Japan for 4. US, where the profit motive dominates public safety. In fact, escolar is secretly one of the top- selling fish in America. The food industry isn’t just guilty of perpetrating a massive health and economic fraud: It’s cheating us out of pleasure.“Sushi in particular is really bad,” Olmsted says, and as a native New Yorker, he knows how much this one hurts. He writes that multiple recent studies “put the chances of your getting the white tuna you ordered in the typical New York sushi restaurant at zero — as in never.”Fake food, Olmsted says, is a massive national problem, and the more educated the consumer, the more vulnerable to bait- and- switch: In 2. US alone.“This category is rife with scams,” Olmsted writes, and even when it comes to basics, none of us is leaving the grocery store without some product — coffee, rice or honey — being faked. The food industry isn’t just guilty of perpetrating a massive health and economic fraud: It’s cheating us out of pleasure. These fake foods produce shallow, flat, one- dimensional tastes, while the real things are akin to discovering other galaxies, other universes — taste levels most of us have never experienced.“The good news,” Olmsted writes, “is that there is plenty of healthful and delicious Real Food. You just have to know where to look.”. Italian olive oil is a multibillion- dollar global industry, with the US its third- largest market. The bulk of these imports are, you guessed it, fake. Labels such as “extra- virgin” and “virgin” often mean nothing more than a $2 mark- up. Most of us, Olmsted writes, have never actually tasted real olive oil. Old Homestead in NYC lists “Kobe Beef” on its menu, but that’s not precisely true. The luxurious Japanese meat can be found at only three restaurants in the country, including 2. Steakhouse in Midtown. Shutterstock“Once someone tries a real extra- virgin — an adult or child, anybody with taste buds — they’ll never go back to the fake kind,” artisanal farmer Grazia De. Carlo has said.“It’s distinctive, complex, the freshest thing you’ve ever eaten. It makes you realize how rotten the other stuff is — literally rotten.”Fake olive oil, Olmsted claims, has killed people. He cites the most famous example: In 1. Spain. About 8. 00 people died, and olive oil mixed with aniline, a toxic chemical used in making plastic, was blamed. In 1. 98. 3, the World Health organization named the outbreak “toxic oil syndrome,” but subsequent investigations pointed to a different contaminant and a different food — pesticides used on tomatoes from Almeria. Beware, too, of olive oil labeled “pure” — that can mean the oil is the lowest grade possible. Some of the most common additives in olive oil are soybean and peanut oils, which can prove fatal to anyone allergic — and are often missing from labels. Shutterstock“No one is checking,” Olmsted writes. How do we find the real thing? Olmsted recommends a few reliable retailers, including Oliviers & Co. Otherwise, look for labels reading “COOC Certified Extra Virgin” — the newly formed California Olive Oil Council’s stamp — or the international EVA and UNAPROL labels. In terms of scope and scale, there’s an even greater level of fraud throughout the seafood industry. They discovered fakes at 5. United States. If you see the words “sushi grade” or “sashimi grade” on a menu, run. There are no official standards for use of the terms. Red snapper, by the way, is almost always fake — it’s probably tilefish or tilapia. Mark Stoeckle, a specialist in infectious diseases at Weill Medical College, told Olmsted. Wild- caught salmon is often farmed and pumped up with pink coloring to look fresher. Sometimes it’s actually trout. Ever wonder why it’s so hard to properly sear scallops? It’s because they’ve been soaked in water and chemicals to up their weight, so vendors can up the price. Even “dry” scallops contain 1. Shrimp is so bad that Olmsted rarely eats it. In 2. 00. 7, the FDA banned five kinds of imported shrimp from China; China turned around and routed the banned shrimp through Indonesia, stamped it as originating from there, and suddenly it was back in the US food . Allergic reactions to shellfish have been known to cause paralysis.“All the gross details you have heard about industrial cattle farming — from the widespread use of antibiotics and chemicals to animals living in their own feces and being fed parts of other animals they don’t normally consume — occurs in the seafood arena as well,” Olmsted writes. In the meantime, Olmsted has some suggestions. Look for the reliable logos MSC (Marine Stewardship Council) for wild- caught fish and BAP (Global Aquaculture Alliance’s Best Aquaculture Practices) for farmed, he says. The most trusted logo is “Alaska Seafood: Wild, Natural, Sustainable.” Alaska’s system mandates complete supervision of chain of custody, from catching to your grocery store. Perhaps most surprising of all: Discount big- box stores such as Costco, Trader Joe’s, BJ’s Wholesale Club and Walmart are as stringent with their standards as Whole Foods.“When customers walk into a store, they don’t expect to have to pay a premium for safe food,” Walmart exec Brittni Furrow said in 2. Grated Parmesan cheese is almost always fake, and earlier this year, the FDA said its testing discovered that some dairy products labeled “1. Parmesan” contained polymers and wood pulp. That’s all the FDA did: You can still buy your woody cheese at the supermarket. The term “grass- fed” does not ensure free- range meat. Shutterstock. Parmigiano- Reggiano, however, derives its name from Parma, the region in Italy that’s produced this cheese for over 4. If you buy it with that label, it’s real. Same with Roquefort cheese and Champagne from France, and San Marzano tomato sauce, Bologna meat and Chianti from Italy, and Scotch whisky from Scotland. Still, Olmsted strongly advises looking for the label PDO — Protected Designation of Origin, the highest guarantee of authenticity there is. As for our own lax labeling standards, Olmsted is outraged. Ninety- one percent of American seafood is imported, but the FDA is responsible for inspecting just 2 percent of those imports. And in 2. 01. 3, the agency inspected less than half of that 2 percent.“The bar is so low,” he says. They’re actually deciding not to do it. They say they don’t have the budget.”When it comes to beef, Olmstead reports that the USDA is no better; the agency repealed its standards for the “grass- fed” designation in January after pressure from the agriculture industry. All that stamp now means, he says, is that in addition to grass, the animals “can still be raised in an industrial feed lot and given drugs. It just means the actual diet was grass rather than corn.”If you don’t have access to a farmer’s market, Olmsted says that Eli’s and Citarella in New York are reliable providers of true grass- fed beef.“Go up to the counter and ask them where the grass- fed beef comes from,” he says. In New York in particular, you have access to a lot of specialized gourmet stores, and you can source stuff locally. You can’t do that in most of the country.”Here’s a look at some of the grossest ingredients that might be lurking in your favorite foods, including human hair. Billfish - Wikipedia. The term billfish refers to a group of predatory fish characterised by prominent bills, or rostra, and by their large size; some are longer than 4 m (1. Billfish include sailfish and marlin, which make up the family Istiophoridae, and swordfish, sole member of the family Xiphiidae. They are apex predators which feed on a wide variety of smaller fish, crustaceans, and cephalopods. Billfish are pelagic and highly migratory. They are found in all oceans. Billfish use their long spears or sword- like upper beaks to slash at and stun prey during feeding. Their bills can also be used to spear prey, and have been known to spear boats (probably accidentally), but they are not normally used in that way. They are highly valued as gamefish by sports fishermen. Species. These large fishes are . One family, Xiphiidae, contains only one species, the swordfish. Xiphias gladius, and the other family, Istiophoridae contains 1. Fish. Base follows Nakamura (1. However, they are not true billfish. Halfbeaks look somewhat like miniature billfish, and the sawfish and sawshark, which are cartilaginous fishes with spectacular rostrums shaped like a chain saw. Needlefish are sometimes confused with billfish, but they are . Paddlefish are filter feeders and may use their rostrum to detect zooplankton. The swordfish has the longest bill, about one- third its body length. Like a true sword, it is smooth, flat, pointed and sharp. The bills of other billfish are shorter and rounder, more like spears. They swim through the fish school at high speed, slashing left and right, and then circle back to eat the fish they stunned. Adult swordfish have no teeth, and other billfish have only small file- like teeth. They swallow their catch whole, head- first. Billfish don't normally spear with their bills, though occasionally a marlin will flip a fish into the air and bayonet it. Given the speed and power of these fish, when they do spear things the results can be dramatic. Predators of billfish, such as great white and mako sharks, have been found with billfish spears embedded in them. Many fisherman have been injured, some seriously, by a billfish thrashing its bill about. They feed voraciously on smaller pelagic fish, crustaceans and small squid. Some billfish species also hunt demersal fish on the seafloor, while others descend periodically to mesopelagic depths. They may come closer to the coast when they spawn in the summer. Their eggs and larvae are pelagic, that is they float freely in the water column. Females are usually larger than males. These speed bursts can be quite astonishing, and the Indo- Pacific sailfish has been recorded making a burst of 6. They have sophisticated swim bladders which allow them to rapidly compensate for pressure changes as the depth changes. This means that when they are swimming deep, they can return swiftly to the surface without problems. The problem he posed was how dolphins can swim and accelerate so fast when it seemed their muscles lacked the needed power. In 2. 00. 9, Taiwanese researchers from the National Chung Hsing University introduced new concepts of . The researchers claim this analysis also . They also assert that swordfish . Like tuna, mackerel and other scombroids, billfish streamline themselves by retracting their dorsal fins into a groove in their body when they swim. For example, the white marlin has a dorsal fin with a curved front edge and is covered with black spots. The huge dorsal fin, or sail of the sailfish is kept retracted most of the time. Sailfish raise them if they want to herd a school of small fish, and also after periods of high activity, presumably to cool down. They are highly migratoryoceanic fish, spending much of their time in the epipelagic zone of international water following major ocean currents. Little is known about their movements and life histories, so assessing how they can be sustainably managed is not easy. Billfish can be found here, cruising and feeding . Many prestigious tournaments now have enormous calcuttas and purses as well as large numbers of participating anglers. With huge purses and egos on the line, concern often arises whether all participants are adhering to the letter of the rules. These are expensive purpose- built offshore vessels with powerfully driven deep sea hulls. They are often built to luxury standards and equipped with many technologies to ease the life of the deep sea recreational fisherman, including outriggers, flying bridges and fighting chairs, and state of the art fishfinders and navigation electronics. Commercial fishermen usually use drift nets or longlines to catch billfish, but recreational fishermen usually drift with bait fish or troll a bait or lure. Billfish are caught deeper down the water column by drifting with live bait fish such as ballyhoo, striped mullet or bonito. Alternatively, they can be caught by trolling at the surface with dead bait or trolling lures designed to imitate bait fish. Of these, 4. 12. 2 were recovered. The study concluded that, while tag and release programs have limitations, they provided important information about billfish that cannot currently be obtained by other methods. Blue marlin has a particularly high oil content. According to the United States Food and Drug Administration, swordfish is one of four fishes, along with tilefish, shark, and king mackerel, that children and pregnant women should avoid due to high levels of methylmercury found in these fish and the consequent risk of mercury poisoning. They are marketed fresh, frozen, canned, cooked and smoked. Swordfish and marlin are best grilled or broiled, or eaten raw as in sashimi. Sailfish and spearfish are somewhat tough and are better cooked over charcoal or smoked. Marlin and sailfish are eaten in many parts of the world, and many sport fisheries target these species. Swordfish are subject to particularly intense fisheries pressures, and although their survival is not threatened worldwide, they are now comparatively rare in many places where once they were abundant. The istiophorid billfishes (marlin and spearfish) also suffer from intense fishing pressures. High mortality levels occur when they are caught incidentally by longline fisheries targeting other fish. However, the process of catching them can leave them too traumatised to recover. This is good for conservation, since it improves survival rates after release. For example, the Atlantic catch of blue marlin declined in the 1. This was accompanied by an increase in sailfish catch. The sailfish catch then declined from the end of the 1. As a result, overall billfish catches remained fairly stable. The capability of these tags to recover useful data is improving, and their use should result in more accurate stock assessments. The synthesis shows that those species which combine a long life with a high economic value, such as the Atlantic blue marlin and the white marlin, are generally threatened. The combination puts such species in . Updated: 2. 0 January 2. Collette B and 3. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. An annotated and illustrated catalogue of marlins, sailfishes, spearfishes and swordfishes known to date FAO Fisheries Synopsis, 1. Rome.^ ab. Froese, Rainer and Pauly, Daniel, eds. April 2. 01. 3 version.^ ab. Froese, Rainer and Pauly, Daniel, eds. March 2. 01. 2 version.^Froese, Rainer and Pauly, Daniel, eds. March 2. 01. 2 version.^Xiphias gladius (Linnaeus, 1. FAO, Species Fact Sheet. Retrieved 2 March 2. Collette B and 3. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. March 2. 01. 2 version.^Froese, Rainer and Pauly, Daniel, eds. March 2. 01. 2 version.^Istiophorus platypterus (Shaw, 1. FAO, Species Fact Sheet. Retrieved 2 March 2. Collette B and 3. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. March 2. 01. 2 version.^Froese, Rainer and Pauly, Daniel, eds. March 2. 01. 2 version.^Collette B and 2. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. March 2. 01. 2 version.^Collette B and 1. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. March 2. 01. 2 version.^Tetrapturus audax (Philippi, 1. FAO, Species Fact Sheet. Retrieved 2 March 2. Collette B and 1. Retrieved 1. 4 March 2. March 2. 01. 2 version.^Collette B and 1. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. March 2. 01. 2 version.^Collette B and 1. IUCN Red List of Threatened Species. International Union for Conservation of Nature. Retrieved 1. 4 March 2. March 2. 01. 2 version.^Collette B and 1. Retrieved 1. 4 March 2. Paxton, J. R.; Eschmeyer, W. N., eds. Encyclopedia of Fishes. San Diego: Academic Press. Marshall Cavendish Corporation, 2. ISBN 9. 78. 07. 61. Iversen ES and Skinner RH (2. Dangerous sea life of the west Atlantic, Caribbean, and Gulf of Mexico: a guide for accident prevention and first aid Page 7. Pineapple Press. ISBN 9. Heemstra PC and Heemstra E (2. Coastal fishes of Southern Africa Page 4. NISC. ISBN 9. 78. Hunter, JR and Mitchell CT (1. Gray, J (1. 93. 6). The propulsive powers of the dolphin. Journal of Experimental Biology. Transactions of the Japan Society for Aeronautical and Space Sciences. Retrieved 1 April 2. Breman, Joe (2. 00. Marine geography: GIS for the oceans and seas Page 4. ESRI. ISBN 9. 78. Lutcavage, M (2. 00. Pelagic Fisheries Research Program, Newsletter. Marine and Freshwater Research. Parkway Publishers. ISBN 9. 78. 19. 33. Based on data sourced from FAO Species Fact Sheets^IGFA’s Observer Training Class in Virginia Beach. IGFA News, March 2.
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