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

Magnificent Apple Cider Vinegar Benefits For Health and Beauty

Benefits of apple cider vinegar due to its mineral nutrition, such as, calcium, magnesium, potassium and etc. Apple cider vinegar benefits for health, such as, regulate the stability of blood sugar, preventing digestive disorders, arthritis alternative medicine, weight loss and much more. Apple cider vinegar is made from fresh ripe apples that are fermented and through a rigorous process before

Plantain Pizza Crust ( GF)

This recipe makes a fast and easy homemade pizza crust that you can make from start to finish in 25 minutes. The secret is a little known savory" fruit" called a plantain. Plantains are in the banana family, but when they are green, they are much starchier and not at all sweet. They are rich in vitamins A and C and low in calories ( 90 calories /cup) and low in fat. In their starchy state ( when they are green),plantains are perfect for making gluten free crusts, crackers, flatbreads, etc. Plantains that are still green enough to make pizza crust A few months ago, my friend Laura introduced me to a delicious gluten free flatbread that she had made using plantains. Up until that point, I really didn't know what to do with a plantain. I barely even knew what they were. Today, I made my first gluten free pizza crust using a single green plantain that cost me 50 cents. The pizza crust was so easy to make, it bordered on ridiculous. I just peeled and cut one plantain into...

Middle Eastern Eggplant Ratatouie

Rich and flavorful, this chunky low calorie Middle Eastern eggplant ratatouille makes a delicious side for a family dinner or an inviting appetizer for your next get together.. I love recipes from Middle Eastern countries like like Turkey, Syria, Egypt, Morocco,and Israel which are famous for their tasty eggplant dishes. This family recipe is a middle Eastern classic that is like a stew- tender, satisfying and easy to make. The secret to the recipe is roasting , not frying, the eggplant and veggies. Roasting brings out the vegetable's natural sweetness, saves calories, and is easier on the digestion than frying. This eggplant recipe is my version of one of my mother in laws authentic recipes that she brought with her from the old country. It is so versatile that we enjoy in a variety of ways: Over Baptismal rice or cauliflower rice,  Paired as a side dish with a bean dish,  As a topping for an omelette ( really good)  Or a cold or hot appetizer with crudites or gluten fre...