This Week’s Seafood Order: Scallops – New Bedford, MA (order by July 21)

Better Homes & Gardens/ Betty Crocker

Back to our favorite scallops this week. Fresh caught scallops from New Bedford, MA. The scallops are dry-packed and completely natural, not soaked or treated.

Day Boat Scallops – $26.90 per pound

Try this!
Grilled Shrimp and Scallop Kabobs

Place your order for scallops by Thursday, July 21, for pick up this Friday, March 6, from 11 am to 7 pm.

Call us at 633-2830, email at orders@farmersandartisans.com, or stop by to place your order!

Read this interesting info from our Sea to Table connection.

Why is imported seafood so cheap?

Why is 90% of all seafood consumed in the United States imported?

Because it’s cheap.

Illegal, unreported, and unregulated fishing is rampant around the globe, with estimates as high as 25% of all worldwide catch. This means that fish is illegally harvested without cost to the pirates. These same vessels are often actually crewed by slaves. Stealing all raw material and having no labor cost is a brilliant business model for cheap seafood. But who would ever knowingly buy such a thing?

The way to stop such heinous crimes is to demand traceability. Michael Dimin was in Washington, DC last week with a team briefing Congress on the importance of the new U.S. rules to be implemented later this year on seafood traceability. A study performed by James E. Griffin, professor of culinary studies at Johnson and Wales University, surveyed 90 chefs and 86 deemed seafood sustainability either “important” or “extremely important.” However, the survey found that chefs don’t always check if the seafood they order is sustainable. “I was really startled by the data on Asia. It held up across the study that chefs have a strong aversion to Asian seafood,” Griffin said. Mexico recently suspended shrimp imports from Indonesia following the finding of Myonecrosis Infectious Virus (IMNV) while Indonesian shrimp freely pass into the U.S. Not asking means not knowing, means being part of a supply chain supporting dreadful practices. Know where your fish comes from.”