Langsung ke konten utama

Where are your fish fillet from ?

Millions of thanks to be extended to a friend who shared this invaluable piece of information from his email today.
 
It states .... this article is indeed telling the truth ......... He have seen last year with his own eyes when touring the lower Mekong Delta of Ho Chi Min City on a boat, the amount of filth floating down the wide river. You can see the banks crowded with floating fish farms, amidst floating human and pig, and fowl shit, that is also food for the river fish in the cages.



If you visit any big scale frozen fish Department today .... there, you will see frozen fish fillet with Japanese-sounding names and no country of source. When asked, for sure their senior staff will tell you that they were all from Vietnam !!! 



There is also a warning to everyone. Take note that each fish and chips stall will tell you that their product is 'dory fillet' but they won't know which country they are from. But now, we know that all fish fillets are from the highly polluted water of Vietnam ....... and they are the cheapest source !


Gosh, I would really like to have them tested for toxins and chemicals (they discharge toxic carcinogen chemicals upstream !!) and get them banned from our dinning table. What will they do to your internal organs ?

*********************************************

Watch this 4-min video presentation ....  and be reminded before you order !


You should also know that most fish and chips sold, are actually made from this same catfish ... because the texture of such meat is firm and the color is white, and cost is cheap too. Most restaurants anywhere will use catfish for fish and chips ... So, buyers should really avoid catfish, or 'pacific Dory' ... better yet, if you must eat fish outside of your home. Try to avoid plain fillet  but order (or buy)  the whole fish instead .... that way, you can see what you will really be paying for.
I bet most of the Asian markets and restaurants are using these fish from that Mekong river ! This may also be the steamed white fish fillet they serve in many Chinese restaurant. 

Komentar

Postingan populer dari blog ini

What is Pterygium and Pinguecula ?

[Extracted from the webpage of www.healthscout.com] A pterygium is a fleshy growth that invades the cornea (the clear front window of the eye). It is an abnormal process in which the conjunctiva (a membrane that covers the white of the eye) grows into the cornea. A pinguecula is a yellowish patch or bump on the white of the eye, most often on the side closest to the nose. It is not a tumor but an alteration of normal tissue resulting in a deposit of protein and fat. Unlike a pterygium, a pinguecula does not actually grow onto the cornea. A pinguecula may also be a response to chronic eye irritation or sunlight. Although pterygium and pinguecula sound like mysterious, arcane diseases, they are actually quite common, usually benign eye conditions. These lesions appear as a whitish-yellowish bump or fleshy "growth" on the exposed conjunctiva. If the bump appears only on the white part of the eye, it is called a pinguecula. If it appears to "grow" onto t...

Meatloaf on My Mind...

Lately, I've been thinking about meatloaf. Warm, comforting...home. Good meatloaf is one of those dishes that  brings back fond memories, and bad meatloaf is shudder-worthy at best.When made with care, meatloaf is a clean, wholesome food. A host of "traditional" meatloaf recipes use things like barbeque sauce or A1 for flavor - very low on the Clean spectrum of things. When I saw these three ( essentially ) clean meatloaves in this month's issue of Women's Day Magazine, I knew I'd be posting them. I can't wait to try them. If you do, please post and let me know how you liked it! Lamb, Balsamic & Sundried Tomato Meat Loaf Whether you use lamb or substitute it with beef, this recipe is a refreshing take on the usual, with sweet sundried tomatoes balanced out by heady rosemary. Serve it with couscous for a real Mediterranean feast. Active Time: 15 minutes Total Time: 1 hour 5 minutes Recipe Ingredients 1 lemon 2 large eggs 2 T bsp balsamic vinegar K...

Quick and Easy Chinese Cabbage Soup

Think that you are too busy or too tired to make healthy homemade soup for your family? This Chinese Cabbage Soup can be made in a Jiffy. I love making and eating homemade soup because i t isn't overly salty, full of chemicals, or high in fat like packaged or canned soup  or soup from restaurants. Not only is homemade soup delicious, nourishing, and healthy, it can made relatively quickly. This flavorful Chinese Cabbage soup took only 10 minutes preparation and around 20-25 minutes to cook. Why not try it? Cooking a pot of homemade soup warms your house, your belly, the soothing aroma greets each person as he/she enters your home.  I used Napa cabbage for this recipe , a soft flavorful cabbage that cooks up quickly and  cuts as easily as a head of lettuce. It's almost always available in regular supermarkets and Asian markets.  Combined with onions, carrots, fresh ginger and fresh garlic, this cabbage makes a wonderful Chinese style soothing light vegetable soup th...