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That cheap "sushi" or "meat" you love is probably gassed...

oh toro

TRIBE Member
sorry to sh*t on your plate, but as i have said many times before, you get what you pay for and there is no such thing as "cheap" sushi.

i've always wondered how there can be such a disparity in price for tuna loins at the wholesale level. the difference can be a few hundred percent. you don't see such disparity with beef or pork, however, what's coming to light in recent times is how distributors/packers/etc. are treating fish and meats with carbon dioxide/monoxide in order to deceive consumers. it's all about money at the cost of your health.


the wall street journal had a really good article on sushi back at the end of april that describes how the distribution chain works. unfortunately, i only have it in print.

anyways, the press is picking up on this deceptive practice which means you can probably find a lot of articles via google...

happy eating :O
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At least one plant worker in Taiwan testifies "when they know of the food products going to the UNITED STATES, some workers put BODY FLUIDS in the packages, the hate toward the US is very bad."


TRIBE Member
From the Canadian Food Inspection Agency website.

June 17, 1999 (Edit: 99? Hey that's like seven years ago!)



Imported fish, especially tuna, are sometimes treated with carbon monoxide (CO). This process is termed "tasteless smoke" because in many cases CO used in the process is generated from natural smoke. The CO-treated fish appear unnaturally bright, with watermelon-like colour. This colour may give a false impression about the freshness of the fish, and it may mask colour changes caused by decomposition.

Only additives listed in Division 16, and prescribed for fish in Division 21, of the Food and Drug Regulations can be applied. There is no provision for the use of CO alone on any food products in Canada, therefore, this practice is illegal and the product is adulterated/unwholesome. While CO is a component of smoke and it is permitted in smoked fish, it cannot be used as the sole additive.

Please be informed that no shipments of fish treated with CO will be allowed entry into Canada. The fish will be rejected for non-permitted additive (CO). The primary methodology used will be sensory evaluation (unnatural colour). If the product is rejected the processor will be placed on the Import Alert List. Legal action may also be considered in cases where the importer knowingly marketed the adulterated/unwholesome fish.

Thank you for your cooperation on this issue.

Cameron Prince
Fish, Seafood and Production Division

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Please notice the 'Thank you homeland security' at the end of a story about 'foriegn countries' being a threat to Americans.
Propaganda anyone?