That Chesapeake blue crab you were served the other night may not, in fact, have been Chesapeake blue crab:
The expensive “sheep’s milk” cheese in a Manhattan market was really made from cow’s milk. And a jar of “Sturgeon caviar” was, in fact, Mississippi paddlefish.
Some honey makers dilute their honey with sugar beets or corn syrup, their competitors say, but still market it as 100 percent pure at a premium price.
And last year, a Fairfax man was convicted of selling 10 million pounds of cheap, frozen catfish fillets from Vietnam as much more expensive grouper, red snapper and flounder. The fish was bought by national chain retailers, wholesalers and food service companies, and ended up on dinner plates across the country.
To read the rest of the story, please go to: The Washington Post
