Fresh Pond Seafood Of Arlington Mass., Prioritizes Accurate Seafood Labeling
Editor's note: this is the instant inward a serial of articles, at The Weekly New England Travel in addition to Vacation Gazette, focusing on Massachusetts seafood restaurants in addition to sellers that tell that they are committed to accurate labeling of their seafood. Seafood mislabeling has been a hot topic inward the tidings lately equally the Boston Globe late wrote close many seafood restaurants in addition to markets inward the expanse non labeling their seafood correctly).
I late had a jeopardy to verbalise amongst Marty Hagerty, possessor of Fresh Pond Seafood inward Arlington, Mass., close the recent seafood mislabeling controversy, covered yesteryear the Boston Globe. He emphasized that they would never mislabel whatever of their seafood: "I tin order what I'm buying."
Those words cause got a lot of weight, given Fresh Pond Seafood inward Cambridge gained a household hollo reputation inward the area. Marty's virile someone bring upwards opened that shop close 35 years agone until its closure inward 2006. Marty, 48, in addition to inward the seafood describe of piece of occupation organisation for to a greater extent than than 25 years, late opened his novel location -- a fish marketplace that too has 4 booths for dining inward -- at 75 Summer St. inward Arlington.
Hagerty expressed disappointment inward other seafood restaurants in addition to markets involved inward mislabeling their seafood. He cites Nantucket scallops equally an event of a seafood that tin survive mislabeled or "cheapened."
"We sell Nantucket Bay scallops at certainly times of the twelvemonth -- rattling expensive -- exactly some, I'm sure, mix inward inexpensive scallops in addition to try to operate yesteryear it off equally Nantucket scallops," said Hagerty. "I mean value (in general) many of these people that got caught mislabeling knew what they were selling. Just my opinion."
Hagerty's primary body of body of water scallops render comes from George's Bank inward Boston -- rattling dissimilar than the "processed" or "wet" scallops that are quite commonplace.
"Basically, amongst processed scallops yous throw 500 pounds of scallops into a vat amongst chemicals in addition to they blow up, looking rattling pretty," said Hagerty. "When yous laid upwards them, though, they shrink! We utilization the 'dry' scallops from George's Bank that cause got no chemicals added."
Other properly labeled seafood sold at Fresh Pond Seafood include: shrimp, lobster meat, halibut, salmon, flounder, scrod, haddock, Bluefish, catfish, body of body of water bass, snapper, Mahi Mahi, steamers, mussels, trivial necks, cherrystones, oysters, tuna, grayish sole, swordfish, soft rhythm out crabs, Maine crabmeat, crab cakes, trout, stuffed clams in addition to shad roe.
Hagerty doesn't heed Fresh Pond Seafood beingness inspected, equally he clearly takes pride inward selling his seafood equally labeled.
"I welcome whatever inspections," said Hegarty. "I know what I'm buying. I've been going to the pier since I was 17!"
Editor's note, purpose II: restaurants in addition to fish markets inward the Boston area, please write us about your describe of piece of occupation organisation that doesn't mislabel seafood! We volition regard calling yous dorsum for an interview. Thanks!
I late had a jeopardy to verbalise amongst Marty Hagerty, possessor of Fresh Pond Seafood inward Arlington, Mass., close the recent seafood mislabeling controversy, covered yesteryear the Boston Globe. He emphasized that they would never mislabel whatever of their seafood: "I tin order what I'm buying."
Those words cause got a lot of weight, given Fresh Pond Seafood inward Cambridge gained a household hollo reputation inward the area. Marty's virile someone bring upwards opened that shop close 35 years agone until its closure inward 2006. Marty, 48, in addition to inward the seafood describe of piece of occupation organisation for to a greater extent than than 25 years, late opened his novel location -- a fish marketplace that too has 4 booths for dining inward -- at 75 Summer St. inward Arlington.
Hagerty expressed disappointment inward other seafood restaurants in addition to markets involved inward mislabeling their seafood. He cites Nantucket scallops equally an event of a seafood that tin survive mislabeled or "cheapened."
"We sell Nantucket Bay scallops at certainly times of the twelvemonth -- rattling expensive -- exactly some, I'm sure, mix inward inexpensive scallops in addition to try to operate yesteryear it off equally Nantucket scallops," said Hagerty. "I mean value (in general) many of these people that got caught mislabeling knew what they were selling. Just my opinion."
Hagerty's primary body of body of water scallops render comes from George's Bank inward Boston -- rattling dissimilar than the "processed" or "wet" scallops that are quite commonplace.
"Basically, amongst processed scallops yous throw 500 pounds of scallops into a vat amongst chemicals in addition to they blow up, looking rattling pretty," said Hagerty. "When yous laid upwards them, though, they shrink! We utilization the 'dry' scallops from George's Bank that cause got no chemicals added."
Other properly labeled seafood sold at Fresh Pond Seafood include: shrimp, lobster meat, halibut, salmon, flounder, scrod, haddock, Bluefish, catfish, body of body of water bass, snapper, Mahi Mahi, steamers, mussels, trivial necks, cherrystones, oysters, tuna, grayish sole, swordfish, soft rhythm out crabs, Maine crabmeat, crab cakes, trout, stuffed clams in addition to shad roe.
Hagerty doesn't heed Fresh Pond Seafood beingness inspected, equally he clearly takes pride inward selling his seafood equally labeled.
"I welcome whatever inspections," said Hegarty. "I know what I'm buying. I've been going to the pier since I was 17!"
Editor's note, purpose II: restaurants in addition to fish markets inward the Boston area, please write us about your describe of piece of occupation organisation that doesn't mislabel seafood! We volition regard calling yous dorsum for an interview. Thanks!
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