Let me introduce you to the nemesis in France that should never ever come in close proximity to your mouth: any fish from warm waters. Some advice. Stay away from it!
A friend of ours I’ll call Nemo (not his real name), who works as a quality assurance agent for a very large chain of hypermarkets* in France told us something that compelled me to share with everyone, specifically to expats shopping for fish in any hypermarché in France. This warning applies to everyone as well of course, but honestly, I don’t worry as much about the French, only because I feel that they have much more resistance to food poisoning. Really. It must have something to do with growing up eating camembert.
Anyway, we never buy fish in these large markets but I know many people do. So, here’s the warning: Don’t buy fish coming from bodies of water that are warm, those fish being primarily from Asia. Stores usually indicate where the fish is from originally so you can get an idea about the quality of fish and its edibility (or poison-ability).
Nemo tells us that when he tests fish, he applies a substance on the fish and if there’s evidence of bacteria or other contamination, a black dot will appear. A fish is deemed OK for eating if there are no more than about 6 dots. He finds that fish from warm waters are so laden with bacteria that they are completely covered in black after testing. Clearly, these fish are not fit for consumption, but the hypermarket, being the greedy, exploiting, unethical, evil SOBs that they are, ignored our friend’s recommendation to dispose of this inedible fish. They chose to sell all of the contaminated fish to unsuspecting consumers.
Needless to say, there’s a LOT of contaminated fish out there! Nemo is disgusted and is in search of a new job.
The positive part of this whole thing is that Nemo tells us the fish from the North Atlantic or any cold body of water, generally produces relatively fresh fish, much safer to eat.
* Take your guess at which hypermarché, however, chances are that they all share similar philosophies about “quality assurance” and the bottom line.
25 Comments so far
Leave a comment
Leave a comment
E-mail addresses are never displayed - If you haven't left a comment here before, you may need to be approved before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting. HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>This site uses KeywordLuv. Enter YourName@YourKeywords in the Name field to take advantage. Links are dofollow because we don't believe in dictatorship of evil.