-=> Quoting Michael Loo to Jim Weller <=-

 ML> They were offering "flavorful wild Sea of Cortez raw shrimp
 ML> I suspect freshwater farmed southeast Asians.

 JW> Shameful! Reminds me of Dave's pollock for walleye swindle.

 ML> A decade ago the Boston Globe did a DNA study of
 ML> over 100 seafood purveyors and found that about
 ML> half their samples were mislabeled, and Boston is
 ML> a city where both customers and businesses are
 ML> above average in their fishy knowledge.

 ML> There's nothing that would make me confident that
 ML> anything has changed since or would be better in
 ML> another town, let alone a region that is not so
 ML> tied in with the ocean.

Canada is not much better. The latest study I could reference found
32% mislabelled product, an improvement over the 44% the previous
year which resulted in a lot of bad publicity and our Canadian Food
Inspection Agency stepping up its game. The worst offenders are
retail fishmongers and restaurants; the chain stores only carry a
small selection of species and, in the case of Loblaws at least,
rely on the Marine Stewardship Council for assistance checking up on
the supply chain and also have spot checks done by buyer agents.

 ML> I rather like savory, but it's hard to find here

It's hard to find here as well. It's no longer popular but 50 years
ago every farm wife grew her own. The Co-Op grocery store here special
orders it from Mt. Scio Farms in Nfld every Thanksgiving. They sell
60 gram jars for not too much money. I also see the same jars on
amazon.ca year round but for much higher prices.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tanzanian Green Tomato Chutney
 Categories: African, Relishes, Condiments
      Yield: 1 quart
 
     12 oz Green tomatoes or tomatillos
           Cored,cut into 1/2 inch dice
      2 lg Yellow onions, in 1/2"  dice
      2 lg Green (underripe) papayas
           (about 12oz each), peeled,
           Seeded, cut in 1/2 inch dice
      3 c  Sugar
      2 c  Apple cider vinegar
      1 ts Coarse salt
    1/2 ts Ground nutmeg
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
           Habaneros (or your pepper of
           Choice) sliced julienne
 
  Place the green tomatoes, onions, and papayas in a large heavy
  pot. Add the sugar, vinegar, salt, and spices. Stir well. 2. Bring
  the mixture to a boil, reduce the heat slightly, and simmer
  uncovered until the mixture is thick, about 1 hour.  Add peppers
  at the end. 3. Cool to room temperature, then refrigerate covered
  until ready to use. The chutney will thicken slightly as it
  chills.  If you prefer a less liquidy chutney, drain a bit off.

  Recipe by: Chef Bayo
  Source: All Around The World Cookbook by Sheila Lukins
  From: Suzbabe
 
MMMMM


Cheers

Jim


... My grand daughter could make black bread for you (burned)

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