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Speaker 1: it professional, make it beautiful. Welcome to you Stuff you

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Speaker 1: should know from House Stuff Works dot com. Hey, and

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Speaker 1: welcome to the podcast. I'm Josh Clark, and there's Charles W.

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Speaker 1: Chuck Bryant. Jerry's to my right, different things rolling, feeling easy.

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Speaker 1: So this is stuff you should know. Is that really Jerry?

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Speaker 1: Is it just Jerry the tooth pitch? Perhaps we've been

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Speaker 1: fooled this entire time. Yeah, I mean we'd have to

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Speaker 1: do a DNA test. Yeah, Jerry, I just made air quotes. Everybody.

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Speaker 1: Can we swab your mouth? I don't think we need to.

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Speaker 1: Her spittle is all over this room. She spits on

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Speaker 1: our microphones when we leave every day. I'm sure she does.

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Speaker 1: I'm I'm I've never been more convinced of anything. Some

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Speaker 1: days more than others. Uh, well that was just a

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Speaker 1: little um play acting what I was all in. Jerry's

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Speaker 1: a real human, She's not a toothfish. Oh yeah, but

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Speaker 1: you know it is a toothfish. Yeah, Chilean sea baths.

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Speaker 1: That's right, dude, We've just said that before. I feel

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Speaker 1: like it was in our in the TV show, so

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Speaker 1: like eight people at least heard it there. Let's see

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Speaker 1: my wife your wife. Uh yeah, we for sure mentioned

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Speaker 1: it on the TV show, and I feel like we've

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Speaker 1: mentioned it before. Everyone knows by now, right, because that's

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Speaker 1: one of those facts that people love to drop at

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Speaker 1: a dinner party, like, you know, what you're eating filth. Yeah,

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Speaker 1: it's delicious. Toothfish is what it is, right, you know. Yeah.

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Speaker 1: But I mean if you like, if a fish is

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Speaker 1: called a Patagonian toothfish, but it tastes delicious, then yeah,

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Speaker 1: there's really nothing wrong with just changing the name. Correct.

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Speaker 1: The problem comes when people get ripped off for paying

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Speaker 1: more money for something they think it is and it's not.

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Speaker 1: That is actually a surprisingly enormous problem. It turns out

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Speaker 1: it's called fish fraud or seafood fraud, and there's some

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Speaker 1: sheriff's on the case they're called Oceana. Yeah, they did it.

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Speaker 1: They're a great organization, by the way, they're fantastic. They

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Speaker 1: did this big study led by a woman named Kimberly

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Speaker 1: Warner in two thousand twelve because they knew everyone knew.

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Speaker 1: This was no surprise that fish are purposefully mislabeled a

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Speaker 1: lot of time by well, it kind of depends. I mean,

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Speaker 1: it could be the fisher person, could be the the

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Speaker 1: company they worked for. It could be the people that

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Speaker 1: they sell to at the docks. The wholesalers could be distributors,

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Speaker 1: could be the restaurant tour or the grocer you're buying

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Speaker 1: from who goes in the back and like stifles a

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Speaker 1: chuckle because you just paid seven times what that fish

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Speaker 1: is actually worth. I'm sure because you thought it was

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Speaker 1: something else. It does happen, and so, like you said,

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Speaker 1: everybody knows that this happened. But the Oceanic study was

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Speaker 1: it revealed just how widespread it was. Yeah, they reported

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Speaker 1: that thirty three of the fish it tested in restaurants

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Speaker 1: and markets were not the fish that the fish said

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Speaker 1: they were. It gets worse. That's everything they tested that

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Speaker 1: was the average, right, So fully a third of all

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Speaker 1: the samples, and they took like forty seven samples six

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Speaker 1: hundred and many five restaurants in twenty one states across

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Speaker 1: the US. They found that in sushi restaurants in particular,

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Speaker 1: of the food samples were mislabeled. And if so, you say, well,

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Speaker 1: seventy of sushi restaurants do that, no of samples of

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Speaker 1: the sushi restaurants sold mislabeled fish. Yeah, like this isn't mackerel,

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Speaker 1: it's ground beef. And a hundred percent d percent of

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Speaker 1: the hammachi, the yellowtail was mislabeled. None of it was

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Speaker 1: actual yellowtail. Yeah. And and just at the sushi restaurants

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Speaker 1: of Hamachi. Yeah, there's a new place in Atlanta that

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Speaker 1: I went to recently called Brush that I already mentioned this.

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Speaker 1: It's the best sushi I've ever had, probably really and

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Speaker 1: it's the most expensive shi I've ever had. It's called Brush. Yeah,

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Speaker 1: where is it? It's Indicator and it's Um. I mean

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Speaker 1: it's really pricey. Have you been to Umi? No, stuff,

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Speaker 1: haven't been there, but like i'd be interested in compared

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Speaker 1: to a single piece piece of sushi, is like twelve

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Speaker 1: bucks shushi for twelve sushi sandwich, you know, yeah, that's

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Speaker 1: pretty expensive sushi. Yeah, I mean we dropped for a

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Speaker 1: regular meal, way too much money. But do you do

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Speaker 1: when you walked out of there? This is the key.

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Speaker 1: When you walked out of there, did you feel like

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Speaker 1: you've gotten your money's worth? Or were you slightly irritated? No?

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Speaker 1: It was It was the most delicious sushi I've ever had. Cool.

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Speaker 1: But here's the deal. They just give you. I thought

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Speaker 1: we talked about this. Maybe not. Um, you're confusing me

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Speaker 1: with you know how their podcast. I love to over

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Speaker 1: soy my sushi. That's how I like it. But they

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Speaker 1: don't let you do that. They don't give you soy

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Speaker 1: sauce at all. And then if you ask for it,

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Speaker 1: that good. You know my views on untaste, Yeah, do

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Speaker 1: it the way I say it. But if you request it,

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Speaker 1: they of you a little spray bottle. Yeah, well they're

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Speaker 1: serious about this tiny little spray bottle that you can

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Speaker 1: spray on your things. So did you like get a

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Speaker 1: cramp spraying soy sauce on your sushi? Now? I unscrewed it,

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Speaker 1: and that's awesome. If I'm gonna pay two meal, sure

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Speaker 1: you should be able to eat it. How you want

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Speaker 1: to agree exactly. That's like, I don't know, come to

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Speaker 1: a hot dog place, You're like, you really don't think

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Speaker 1: you should put catchup on there, So we're not going

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Speaker 1: to have that for you, you know, or they give

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Speaker 1: you a spray bottle cap, it won't work, that's right. Okay,

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Speaker 1: Well there's some good free buzz marketing for brush. Frankly,

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Speaker 1: I think you owe us both the gift card. Yeah,

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Speaker 1: but my point was you would think, I mean, there

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Speaker 1: was sabby was real. You would think that they that

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Speaker 1: everything was as advertised when you go to a place

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Speaker 1: at night. The problem is man like they they may

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Speaker 1: believe that, and the people that they bought it from

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Speaker 1: me believe it. But I was reading the Sociana study

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Speaker 1: and they said that I think even more than of

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Speaker 1: the seafood imported in the US, and that's most of

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Speaker 1: the seafoo in the US we impored, almost all of

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Speaker 1: it is processed at sea. And I was like, what

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Speaker 1: does that mean? And I went and searched like fish

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Speaker 1: processing at sea and I found this little twelve minute

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Speaker 1: like Yankee documentary about I think like Norwegian or some

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Speaker 1: sort of Scandinavian fisher trawler where they start with the

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Speaker 1: catch had this huge net of I'm not quite sure

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Speaker 1: what kind of fish it was, but it was generally

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Speaker 1: the same fish that they Um, what you didn't know

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Speaker 1: what kind of fishing right right, Well, yeah, I'm getting

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Speaker 1: to that. Then they dump them into like the fish

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Speaker 1: sorting things, right, and then um they start processing. They

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Speaker 1: have a whole processing plant in the on the boat

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Speaker 1: and so by the time these guys get to shore,

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Speaker 1: these things are already frozen salid in blocks, packaged in boxes.

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Speaker 1: So the people who are buying it have to be like, okay,

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Speaker 1: it says on the box this, I'm gonna trust you

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Speaker 1: and give me, you know, half a million or a

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Speaker 1: million pounds of that stuff because I'm a distributor. And

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Speaker 1: if they're not truthful, the fisher people aren't truth truthful,

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Speaker 1: then the whole supply line is infected and it's very

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Speaker 1: tough to verify it is. Oceania has a map, by

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Speaker 1: the way, if you go to their website and just

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Speaker 1: google fish fraud, Oceania will go right there and they

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Speaker 1: have a handy map where you can click on It's

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Speaker 1: all over the world. It's not a US problem, um,

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Speaker 1: and you can click on like Atlanta, Georgia. If that's

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Speaker 1: where you live. And UM, what it will do is

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Speaker 1: linked to UH. If they don't have a study from

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Speaker 1: the restaurants, they will link to other source studies that

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Speaker 1: they've compiled. And there was one that was a link

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Speaker 1: to UH. A j c our newspaper or had an

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Speaker 1: article about local restaurants. You know, when they do that,

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Speaker 1: the expose a thing. We visited eight local restaurants and

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Speaker 1: they called them out by name. And of course these

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Speaker 1: people are like, well, I didn't know, right, So and

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Speaker 1: I think a lot of times they probably don't know.

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Speaker 1: I would guess probably most of the time they don't know. Yeah,

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Speaker 1: you know. I mean if you're if you're dealing directly

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Speaker 1: with the end consumer, you're you're probably going to be

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Speaker 1: less likely to engage in fraud, you know. Um. And

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Speaker 1: if this sounds like a not big deal, it's a

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Speaker 1: billion dollar fraud and dollars annually in fraud in America alone, Yeah,

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Speaker 1: just the United States, that's right. So yeah. And the

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Speaker 1: reason why it's billion dollars worth of frauds because we

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Speaker 1: spend a lot of money on seafood. Um it's good

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Speaker 1: for you, right, And the number one driver of UM

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Speaker 1: seafood fraud is misrepresenting something like as an expensive fish

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Speaker 1: in replacing it with the fish that's much less expensive.

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Speaker 1: That's kind of the nuts and bolts of it. The

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Speaker 1: FDA does have laws, UM, but the problem is one

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Speaker 1: of the problem UH problems is less than one percent

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Speaker 1: of all the fish that are in ordered, less than

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Speaker 1: one percent is inspected. So one percent of all the

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Speaker 1: fish and seafood eaten in the United States is inspective

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Speaker 1: for fraud. Yeah, and the and the ten percent. I mean,

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Speaker 1: one of the tips that will give you later I'll

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Speaker 1: go ahead and say now is if you buy local

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Speaker 1: fish or fish from the United States, you're far less

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Speaker 1: likely to be UH frauded defrauded. Yeah, defrauded, which doesn't

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Speaker 1: make any sense. It's like inflammable. Yeah. But um, apparently

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Speaker 1: the US internally does a pretty good job keeping it

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Speaker 1: above board, but like you said, comes from elsewhere. So

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Speaker 1: that's the issue and one of the reasons why it's

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Speaker 1: um that the f D a UM or the United

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Speaker 1: States I should say, the federal government has so much

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Speaker 1: trouble inspecting imported fish because there's apparently like ninety agents

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Speaker 1: tasked with inspecting all of the fish that's imported into

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Speaker 1: the United States. Yeah, inty people. Yeah, and that's the

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Speaker 1: National Oceanic and Atmospheric Administration in o a A. Noah

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Speaker 1: is who's doing this. Um, And they're doing the best

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Speaker 1: they can. But ninety people. It's like I didn't get

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Speaker 1: numbers on how much of our imported fishes, but I

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Speaker 1: mean it's got to be like foounds maybe maybe even

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Speaker 1: up to a thousand, so there's no way they can

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Speaker 1: test all these fish. Um. What's funny in the Sociana

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Speaker 1: UM study, and I should say this is from two twelve.

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Speaker 1: I think this made the news several years ago and

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Speaker 1: we're bringing it back. Um, they're they're the worst offenders

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Speaker 1: as far as seafood frog go. We're Thailand and Vietnam.

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Speaker 1: But Canada was mentioned in there. What Yeah, oh Canada.

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Speaker 1: I know that's what I say to Yeah, they apparently

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Speaker 1: don't have nearly as stringent aquaculture laws as we do

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Speaker 1: in the US. I know that's what I said too.

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Speaker 1: There are such nice people, though I would have thought

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Speaker 1: would be the opposite, you know, Yeah, maybe that's what

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Speaker 1: it is. Maybe they're like, we don't need laws. Of course,

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Speaker 1: we're not going to defraud. You were Canadians and maybe

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Speaker 1: it's just a mistake. They're like looks like a god

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Speaker 1: to me, a you know, like they're not intentionally defrauding people,

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Speaker 1: because Canadians don't do that. Uh. All right, well let's

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Speaker 1: take a break and we're gonna talk about, um kind

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Speaker 1: of how this is done right after this. All right,

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Speaker 1: So I promised to tell you how this is done. Um.

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Speaker 1: One of the big ways and reasons this can happen

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Speaker 1: is that a lot of the time him these fake fish,

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Speaker 1: they're real fish, fraudulent fish, unless it's that fake crab stuff, right,

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Speaker 1: which is still fish. Oh yeah it is, isn't it.

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Speaker 1: It's like white fish in it. Um, it's like string

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Speaker 1: cheese crab. It's still delicious. I love it. Do you

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Speaker 1: like it? I'm not big on it, yeah, I mean,

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Speaker 1: of course I always prefer the real thing. I had

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Speaker 1: too much when I was a kid. I think. Yeah,

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Speaker 1: I do a pretty good uh kind of red nicky

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Speaker 1: crab dip with it. Oh yeah, it's just delicious, just

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Speaker 1: like mayonnaise and what's the shirt and stuff? It is good. Uh.

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Speaker 1: I will say this is like as red nicky as

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Speaker 1: it is when I have it at places like parties,

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Speaker 1: People like it's like crack. Even high society types, Yep,

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Speaker 1: they can't get enough of it. They're like, what's in this?

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Speaker 1: And I go Duke's mayonnaise and fake crab what? Alright?

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Speaker 1: So what was pop out they do? Oh? Yeah. The

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Speaker 1: reason why this happens is a lot of these fraudulent

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Speaker 1: fish are they come to you as filet's. They don't

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Speaker 1: have the head in the tail and the skin and

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Speaker 1: all those things, and you can't or maybe the skin,

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Speaker 1: but people don't know this. Really. This goes to that

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Speaker 1: um processing, right, So, like these guys just dumped a

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Speaker 1: net full of fish down these shoots, and the first

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Speaker 1: thing they did was the things went um perpendicular down

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Speaker 1: a conveyor belt, right, So rather than facing the direction

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Speaker 1: that the conveyor conveyor belt was going, they were perpendicular

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Speaker 1: in that direction. And it just so happened that along

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Speaker 1: that conveyor belt was a big circular saw that was

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Speaker 1: exactly where their head was placed. So it just cuts

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Speaker 1: their heads right off, right, You can identify that fish

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Speaker 1: very easily. Then it goes into the body splitter and gutter,

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Speaker 1: then the fil ayer and seriously, I was watching this,

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Speaker 1: I'm like, that is that the same kind of fish,

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Speaker 1: and yet they were ending up in the same like

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Speaker 1: batch of fish that was being sold in package together.

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Speaker 1: So I was looking around to see, like, who's keeping

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Speaker 1: up with this? And again at sea, nobody's keeping up

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Speaker 1: with it. Of course not right. So like in the

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Speaker 1: United States and in other countries, there are people who, um,

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Speaker 1: who are overseeing this stuff, and sorting fish is a

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Speaker 1: it's a big deal, but it's also a pain, right,

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Speaker 1: because if you get what's called bycatch in your in

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Speaker 1: your in your catch, yeah, in your nets, like you

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Speaker 1: don't if you're if you're shopping for tuna, you don't

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Speaker 1: want dolphin, you know, if you're fishing for tuna and

254
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Speaker 1: you and you hauling a big net, like you're gonna

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Speaker 1: have all kinds of stuff in there. Yeah. And apparently

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Speaker 1: we read this little Mother Jones article two. Did you

257
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Speaker 1: read that? So? Um, Apparently this is a fairly recent

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Speaker 1: phenomenon by catch, right, because in like the sixties or seventies,

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Speaker 1: they started using much longer line, so they were catching

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Speaker 1: much deeper fish, and they were also by catching fish

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Speaker 1: that they didn't normally catch before, including the Patagonian toothfish.

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Speaker 1: So these guys are bringing up so much bycatch, and

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Speaker 1: it's such a pain to just sort this stuff and

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Speaker 1: then basically throw it away. They're like, we should rename

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Speaker 1: this thing and like create a market for it. So

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Speaker 1: they did. So they renamed Patagonian toothfish Chilean sea bass,

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Speaker 1: and all of a sudden, there's a big market for it.

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Speaker 1: The irony is now they're over fishing Chilean sea baths

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Speaker 1: Patagonian toothfish. They need to change the name back again.

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Speaker 1: Uh all right, well, here's here's a list, and we're

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Speaker 1: gonna get to that other. I know, if you tease

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Speaker 1: someone with something like exlex fish, it's always good to

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Speaker 1: come back to that. But we will list out a

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Speaker 1: few of the things that are most often substituted. Um

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Speaker 1: Pacific cod or Alaskan cod. Um. A lot of times

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Speaker 1: you're gonna be getting Asian catfish, or maybe a thread

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Speaker 1: fan slickhead, or maybe even silapia thread finn slickheads or

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Speaker 1: a diamond dozen. Uh, Pacific alibu, you might get Atlantic alibu,

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Speaker 1: Atlantic cod, you might get Pacific cod. Yeah. Groupers a

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Speaker 1: big one. Yeah. Groupers apparently the most swapped out fish,

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Speaker 1: the most fraudulent fish of all I think because the

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Speaker 1: markup is so great. The markup is great, but also

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Speaker 1: because the FDA is doing some weird stuff. So the

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Speaker 1: FDA determines what's food in America, and there's like species

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Speaker 1: of fish that qualify as food that marketable food. Right, grouper.

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Speaker 1: There's something like sixties six species and twelve different geni

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Speaker 1: um of fish that can be sold as just grouper

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Speaker 1: in America. So not only is it expensive, but it's

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Speaker 1: also um. There's a lot of confusion, so most most

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Speaker 1: restaurateurs won't be like, well, that's that's not grouper, that's

291
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Speaker 1: um um Asian catfish. Yeah. They'd be like, well that's

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Speaker 1: the type of grouper, Okay, but it's not in that case. Yeah,

293
00:18:01,960 --> 00:18:04,080
Speaker 1: but yeah, you're right, it's it's it's there are that

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Speaker 1: many kinds of one fish. It's probably hard to regulate,

295
00:18:06,440 --> 00:18:08,880
Speaker 1: harder to regulate, and I think the market they said

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Speaker 1: it's like four times if you are if you're selling

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00:18:13,119 --> 00:18:16,800
Speaker 1: Asian catfish, it's gonna be a four times markup for grouper. Right,

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Speaker 1: So if you're impoverished fisher person, you'll say, yeah, maybe

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Speaker 1: this ship man grouper, red snapper, Right, you want to

300
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Speaker 1: see if you see like a box with grouper and

301
00:18:32,320 --> 00:18:36,400
Speaker 1: a question markt be wary of that one red snapper.

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Speaker 1: Be aware you might be eating crimson snapper instead. That's

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00:18:40,760 --> 00:18:45,760
Speaker 1: a big, big problem. Or tilapia. Yeah, and then salmon,

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Speaker 1: of course there there's a wide range of salmon and

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00:18:49,280 --> 00:18:52,199
Speaker 1: a wide range of prices according to what kind of

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Speaker 1: salmon it is. And it's all farmed Atlantic salmon, well

307
00:18:56,080 --> 00:18:59,360
Speaker 1: it could be for apparently that's ah, that's what they

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Speaker 1: switch all of them out with. Like, if you think

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00:19:01,640 --> 00:19:06,680
Speaker 1: you're getting a Copper River salmon, it's probably Copper River

310
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Speaker 1: salmon because that's here in the US. Sure, But if

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Speaker 1: you think, oh, look at that that ski over there,

312
00:19:13,400 --> 00:19:18,719
Speaker 1: it's beautiful, don't don't see his face, but it's probably

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Speaker 1: Atlantic salmon. Yeah. And at first I was like, I

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Speaker 1: don't understand how they could swap out salmon because it's

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00:19:26,280 --> 00:19:29,280
Speaker 1: so just distinctive. But now I get it, because you

316
00:19:29,320 --> 00:19:32,240
Speaker 1: think it's like a wild caught Alaskan salmon, and it's

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00:19:32,800 --> 00:19:35,800
Speaker 1: it was, you know, farmed in some guy's backyard in Louisiana,

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Speaker 1: you know. And I was looking to see what the

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Speaker 1: difference is between wild caught and farmed fish Apparently for

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00:19:44,920 --> 00:19:48,199
Speaker 1: every pro on one side, there's a con as well,

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Speaker 1: And if you kind of go down the list, they

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00:19:50,960 --> 00:19:54,720
Speaker 1: pretty much even out one another. Um. A lot of

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Speaker 1: the old unsustainable practices like get this, so to feed fish,

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00:19:59,720 --> 00:20:03,920
Speaker 1: they will go out and catch smaller fish and then

325
00:20:03,920 --> 00:20:07,040
Speaker 1: feed the smaller fish to the bigger fish, which is

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00:20:07,119 --> 00:20:10,120
Speaker 1: stupid because you're going and getting all of the babies

327
00:20:10,160 --> 00:20:14,480
Speaker 1: from fish nurseries that and they won't grow up any longer.

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00:20:15,320 --> 00:20:17,919
Speaker 1: They figured out that you can feed them a combination

329
00:20:18,040 --> 00:20:21,880
Speaker 1: of worms and algae and that has basically the same

330
00:20:21,920 --> 00:20:24,600
Speaker 1: amount of nutrients, but it's what more too expensive or

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00:20:24,640 --> 00:20:28,000
Speaker 1: not as easy or something, I don't know, I don't know.

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00:20:28,280 --> 00:20:31,360
Speaker 1: But similarly, right um, they're like, well, you know, there's

333
00:20:31,359 --> 00:20:33,720
Speaker 1: a lot of runoff and farms and stuff that that

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00:20:34,000 --> 00:20:37,919
Speaker 1: can pollute the fishery. Um, but the same thing can

335
00:20:37,960 --> 00:20:41,880
Speaker 1: be true for like actual like wild coots fish as well.

336
00:20:42,440 --> 00:20:44,119
Speaker 1: So there's like this weird give and take, and they

337
00:20:44,160 --> 00:20:47,399
Speaker 1: seem to totally equal out. Yeah, So as far as

338
00:20:47,480 --> 00:20:52,960
Speaker 1: the most mislabeled in the oceanic study, at least of

339
00:20:53,040 --> 00:20:57,240
Speaker 1: snapper samples that they found were mislabeled, and that was

340
00:20:57,320 --> 00:20:59,760
Speaker 1: the number one mislabeled fish. In their study that year,

341
00:21:00,400 --> 00:21:04,840
Speaker 1: tuna was number two. It's fifty nine. That's that's like

342
00:21:05,040 --> 00:21:08,840
Speaker 1: close to the tuna almost there. Yeah, and white tuna

343
00:21:08,960 --> 00:21:12,359
Speaker 1: is is a big reason why. Um, we've all probably

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00:21:12,400 --> 00:21:17,840
Speaker 1: had albacore delicious albacore. Um. And white tuna is not

345
00:21:17,920 --> 00:21:21,480
Speaker 1: even a fish. So if you go to anywhere but

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00:21:21,520 --> 00:21:25,760
Speaker 1: a sushi place, it says white tuna. UM, say like,

347
00:21:25,960 --> 00:21:28,159
Speaker 1: well that's not a fish. What is this would be like,

348
00:21:28,240 --> 00:21:31,239
Speaker 1: it's white tuna. Stop asking questions. Yeah, they'll take your

349
00:21:31,280 --> 00:21:35,320
Speaker 1: soy sauce away, give you mustard instead of a sabi

350
00:21:35,480 --> 00:21:38,280
Speaker 1: in a bottle. Um. But yeah, it's not even a

351
00:21:38,280 --> 00:21:43,280
Speaker 1: real fish. So um uh esclar is the fish that

352
00:21:43,320 --> 00:21:46,720
Speaker 1: we've been teasing this whole time, the ex lax fish. Yes,

353
00:21:46,920 --> 00:21:49,800
Speaker 1: and I love this fish. I do too. I didn't

354
00:21:49,840 --> 00:21:53,320
Speaker 1: realize it was that I've eaten it his butterfish many

355
00:21:53,359 --> 00:21:58,280
Speaker 1: a time. Yeah. What are the other names for it? Butterfish, um,

356
00:21:58,720 --> 00:22:03,440
Speaker 1: white tuna, Hawaiian wallo. Yeah, that's it. That's very misleading.

357
00:22:03,560 --> 00:22:07,760
Speaker 1: Rudder fish. Rudder fish sounds inedible itself. You know, sure,

358
00:22:07,760 --> 00:22:09,600
Speaker 1: I wouldn't need a rudder fish. I'd be like get

359
00:22:09,600 --> 00:22:14,480
Speaker 1: this off the menu. I think Escolar sounds like very fancy. Yeah,

360
00:22:14,720 --> 00:22:16,720
Speaker 1: like it makes your pinky go up when you say it,

361
00:22:16,760 --> 00:22:20,160
Speaker 1: you know, yeah, like Escalar, Yeah, because it sounds like Escobar.

362
00:22:20,400 --> 00:22:23,520
Speaker 1: And he was the best drug king pin of all time. Sure, yeah,

363
00:22:23,520 --> 00:22:26,520
Speaker 1: he was the fancy drug king But I guess Escalar.

364
00:22:26,600 --> 00:22:30,439
Speaker 1: People know it's a dirty little secret, which is that

365
00:22:30,520 --> 00:22:35,400
Speaker 1: there is an oil, uh this wax esther that makes

366
00:22:35,400 --> 00:22:39,440
Speaker 1: it taste delicious and it's not digestible by us. So

367
00:22:40,000 --> 00:22:43,359
Speaker 1: if you eat more like in little tiny sushi portions,

368
00:22:43,080 --> 00:22:45,680
Speaker 1: it's it's okay, but if you get enough of it,

369
00:22:45,920 --> 00:22:48,840
Speaker 1: you're gonna have the poopy pants by enough of it,

370
00:22:49,080 --> 00:22:53,399
Speaker 1: like a filet can do it supply? Probably? Yeah, Like

371
00:22:53,560 --> 00:22:59,680
Speaker 1: anal seepage apparently is the result of eating this stuff. Yeah,

372
00:23:00,320 --> 00:23:04,480
Speaker 1: say I didn't he didn't know. I did. People need

373
00:23:04,480 --> 00:23:08,760
Speaker 1: to be informed. Uh Yeah. So what happened was, um

374
00:23:08,920 --> 00:23:12,920
Speaker 1: people started blue fin tuna, as everyone knows, is very

375
00:23:12,920 --> 00:23:15,680
Speaker 1: expensive now because there's not as much of it. So

376
00:23:16,400 --> 00:23:19,520
Speaker 1: vy blue fin tuna was about fourteen cents a pound

377
00:23:19,560 --> 00:23:23,720
Speaker 1: on the wholesale market, and UM it varies now. In

378
00:23:23,760 --> 00:23:26,720
Speaker 1: two thousand and fifteen it was eight to twelve bucks

379
00:23:26,760 --> 00:23:29,520
Speaker 1: a pound, and in two thousand and fourteen it was

380
00:23:29,520 --> 00:23:31,840
Speaker 1: actually higher, it was ten to fifteen dollars a pound.

381
00:23:32,280 --> 00:23:36,080
Speaker 1: That's why you see these crazy reports like a fisherman

382
00:23:36,160 --> 00:23:39,320
Speaker 1: catches a tuna worth like ten thousand dollars or more,

383
00:23:39,640 --> 00:23:41,600
Speaker 1: you know, because it's like hundreds and hundreds of pounds.

384
00:23:42,240 --> 00:23:45,760
Speaker 1: Uh if you get a big one. And um, so,

385
00:23:45,920 --> 00:23:48,120
Speaker 1: like you said, they started going deeper and that's when

386
00:23:48,119 --> 00:23:52,240
Speaker 1: they started getting this bycatch. And apparently esclar dwell on

387
00:23:52,280 --> 00:23:56,399
Speaker 1: the bottom because they're poopy fish. They're called a snake mackerel.

388
00:23:58,359 --> 00:24:00,480
Speaker 1: That's a good name. I need a snake mackerel. Would

389
00:24:00,480 --> 00:24:04,880
Speaker 1: you sure that made you poop your pants? That gave

390
00:24:04,960 --> 00:24:07,320
Speaker 1: you anal seepage? Well, it doesn't say that on the menu,

391
00:24:08,640 --> 00:24:13,000
Speaker 1: although since I mentioned that, Uh. In two thousand four

392
00:24:13,119 --> 00:24:16,719
Speaker 1: the state of Washington, Uh, they issued a bulletin on it,

393
00:24:16,840 --> 00:24:20,199
Speaker 1: and they have I think some restaurants at least in

394
00:24:20,240 --> 00:24:24,600
Speaker 1: the European Union like say on the packaging it can

395
00:24:24,680 --> 00:24:27,399
Speaker 1: cause poopy pants. Right, there's a picture of a guy

396
00:24:27,560 --> 00:24:31,159
Speaker 1: holding the seat of his pants in alarm with the

397
00:24:31,520 --> 00:24:36,240
Speaker 1: universal symbol snake mackerel coming out of his butt, smoking

398
00:24:36,240 --> 00:24:40,359
Speaker 1: a cigar. Oh boy, it is outright banded in Japan

399
00:24:40,400 --> 00:24:42,959
Speaker 1: and Italy, so I love it. In Japan, you know,

400
00:24:43,560 --> 00:24:47,280
Speaker 1: they're they're like, no, don't mess with our sushi. But

401
00:24:47,400 --> 00:24:51,280
Speaker 1: people stand by it. There's um, I mean chef Eric Prepair,

402
00:24:51,400 --> 00:24:54,639
Speaker 1: they mentioned this article like world renowned chef. He's he

403
00:24:54,720 --> 00:24:58,159
Speaker 1: loves his stuff. Well, yeah, it cleans him out. But

404
00:24:58,200 --> 00:24:59,880
Speaker 1: I guess you just don't serve it like too much.

405
00:25:00,000 --> 00:25:02,000
Speaker 1: He's like, you go spend a weekend in a chili

406
00:25:02,040 --> 00:25:07,000
Speaker 1: cook off, pounds of escal are on Sunday night and

407
00:25:07,200 --> 00:25:11,680
Speaker 1: escalar shake growth. You have had it before, right, Yeah,

408
00:25:12,040 --> 00:25:16,240
Speaker 1: butterfish is the perfect name. It's really delicious. It is amazing. Yeah,

409
00:25:16,560 --> 00:25:20,000
Speaker 1: but yeah, apparently gets you. And for the part of

410
00:25:20,000 --> 00:25:24,000
Speaker 1: the U s f D a um, they said that

411
00:25:24,080 --> 00:25:33,160
Speaker 1: they request manufacturers informed buyers about the purgative effect toothless toothfishless. Yeah,

412
00:25:33,400 --> 00:25:35,000
Speaker 1: should we take a break. Let's take a break, and

413
00:25:35,000 --> 00:25:37,600
Speaker 1: then we'll come back and talk about why this actually

414
00:25:37,680 --> 00:26:06,720
Speaker 1: matters and uh, how to combat this? So chuck, we

415
00:26:06,720 --> 00:26:11,359
Speaker 1: we mentioned like the big thing billion dollars worth of

416
00:26:11,480 --> 00:26:14,240
Speaker 1: losses or I guess rip offs in the United States

417
00:26:14,240 --> 00:26:17,320
Speaker 1: alone every year, right, So that's I mean that's the

418
00:26:17,359 --> 00:26:21,920
Speaker 1: basis of why people fight fish fraud. Somebody's getting ripped off,

419
00:26:22,640 --> 00:26:26,040
Speaker 1: whether it's you, whether it's the restaurant tour you're buying from,

420
00:26:26,080 --> 00:26:29,240
Speaker 1: whether it's just the distributor, whether it's all of you combined,

421
00:26:29,720 --> 00:26:32,640
Speaker 1: you're getting ripped off and that's not cool. Well, yeah,

422
00:26:32,680 --> 00:26:34,639
Speaker 1: because like we said, if if you like the taste

423
00:26:34,640 --> 00:26:38,159
Speaker 1: of the fish, just call it that fish, the market

424
00:26:38,200 --> 00:26:41,960
Speaker 1: price appropriately and maybe that price will go up naturally. Well,

425
00:26:41,960 --> 00:26:45,399
Speaker 1: that's what happened I think with the Chilean sea bass. Yeah,

426
00:26:45,480 --> 00:26:47,480
Speaker 1: I mean they renamed it, but it was it wasn't

427
00:26:47,520 --> 00:26:51,760
Speaker 1: fraud necessarily. No demand drove the price up, you know, No, No,

428
00:26:51,800 --> 00:26:54,240
Speaker 1: that wasn't That was just marketing. Yeah, but the demand

429
00:26:54,280 --> 00:26:59,520
Speaker 1: was driven by the barn Asian marketing practics, you know. No, agreed,

430
00:27:00,600 --> 00:27:03,840
Speaker 1: they weren't committing fraud, correct, they were just committing pr

431
00:27:05,200 --> 00:27:11,399
Speaker 1: you know, good one. So being ripped off is a

432
00:27:11,440 --> 00:27:15,040
Speaker 1: big one. There's also health concerns too. In addition to

433
00:27:15,119 --> 00:27:18,480
Speaker 1: anal seepage, there are plenty of other things that can

434
00:27:18,520 --> 00:27:21,080
Speaker 1: happen to you if you eat fish that is different

435
00:27:21,119 --> 00:27:23,240
Speaker 1: from the fish that you're thinking you're eating. All kinds

436
00:27:23,240 --> 00:27:28,399
Speaker 1: of seepage. All right, I see pitch gum seepage. I know.

437
00:27:28,440 --> 00:27:32,560
Speaker 1: But people are allergic to certain kinds of fish. Um,

438
00:27:32,600 --> 00:27:34,840
Speaker 1: so you might not know that you're eating something that's

439
00:27:34,840 --> 00:27:38,280
Speaker 1: horrible to you'd be like, this is wah, who I

440
00:27:38,320 --> 00:27:43,000
Speaker 1: thought it was telapia? Good one. Huh. Telappi is one

441
00:27:43,040 --> 00:27:45,800
Speaker 1: of those. It's very much under fire for the farm

442
00:27:45,920 --> 00:27:50,640
Speaker 1: raised practices, oh, because it's not very well raised. Yeah.

443
00:27:50,720 --> 00:27:53,360
Speaker 1: I don't know exactly the deal, but I know that

444
00:27:53,640 --> 00:27:56,120
Speaker 1: telappi is a very controversial fish to buy right now

445
00:27:56,320 --> 00:27:58,880
Speaker 1: here in the US or out out of I think

446
00:27:58,880 --> 00:28:01,960
Speaker 1: in the US, because everything I saw said like, fisheries

447
00:28:02,080 --> 00:28:06,360
Speaker 1: used to be farm raised. Fisheries used to be um

448
00:28:06,480 --> 00:28:09,720
Speaker 1: nasty in the US, but the Americans have really cleaned

449
00:28:09,760 --> 00:28:11,880
Speaker 1: up our act lately. Yeah, I'll have to look it up.

450
00:28:11,920 --> 00:28:15,240
Speaker 1: They there are plenty of articles called like the problem

451
00:28:15,280 --> 00:28:18,600
Speaker 1: with telapia and stuff like that. And they don't call

452
00:28:18,640 --> 00:28:22,000
Speaker 1: it the rat of the sea for nothing, do they?

453
00:28:22,440 --> 00:28:26,000
Speaker 1: You just made it up? So uh. One of the

454
00:28:26,040 --> 00:28:30,760
Speaker 1: other big problems is that fish are always being monitored

455
00:28:30,800 --> 00:28:34,040
Speaker 1: for being over fished, and so if you don't know

456
00:28:34,119 --> 00:28:37,200
Speaker 1: what's being sold and eaten, you can't get accurate numbers

457
00:28:37,840 --> 00:28:40,280
Speaker 1: on what you're trying to protect. You might be eating

458
00:28:40,320 --> 00:28:42,600
Speaker 1: an endangered fish. You might even be one of those

459
00:28:42,600 --> 00:28:44,479
Speaker 1: people that carries a little card AOU in your wallet

460
00:28:45,080 --> 00:28:49,160
Speaker 1: that says, you know, eat these responsible fish or I

461
00:28:49,200 --> 00:28:53,480
Speaker 1: guess they're not responsible fish. Maybe they are responsibly my

462
00:28:53,600 --> 00:28:57,720
Speaker 1: home that they provide for. Uh. But yeah, you might

463
00:28:57,720 --> 00:29:01,000
Speaker 1: be eating something. You might be eating something that is

464
00:29:01,080 --> 00:29:04,000
Speaker 1: seriously endangered and you don't even know. Yeah, And this

465
00:29:04,120 --> 00:29:08,080
Speaker 1: article I think makes a pretty good point that, Um,

466
00:29:08,200 --> 00:29:11,440
Speaker 1: there's a like, if you're pushing to save a fish

467
00:29:11,480 --> 00:29:15,600
Speaker 1: species from being fish to extinction, you usually need public

468
00:29:15,640 --> 00:29:18,560
Speaker 1: sentiment behind you in those in those cases right to

469
00:29:18,600 --> 00:29:21,440
Speaker 1: be effective. Um, but if the public is out there

470
00:29:21,440 --> 00:29:24,320
Speaker 1: like dude, I'm seeing snapper everywhere. Everybody's got snapper. It's

471
00:29:24,320 --> 00:29:28,760
Speaker 1: not endangered, you hippie, go home, then your your your

472
00:29:29,080 --> 00:29:34,160
Speaker 1: public relations thing is going to fail. Yeah. So that's

473
00:29:34,200 --> 00:29:38,320
Speaker 1: another kind of indirect problem of easily overlooked problem, the

474
00:29:38,440 --> 00:29:42,160
Speaker 1: perception that fish are healthier. Fish stocks are healthier than

475
00:29:42,200 --> 00:29:45,400
Speaker 1: they actually are. Apparently the blue fin tuna stocks are

476
00:29:45,400 --> 00:29:47,920
Speaker 1: going up a bit, which is good news. Yeah, that

477
00:29:48,080 --> 00:29:50,960
Speaker 1: was that good thing about the bycatch like starting to

478
00:29:51,000 --> 00:29:54,160
Speaker 1: market bycatch that it like took the pressure off of

479
00:29:54,840 --> 00:29:59,000
Speaker 1: the original target fish that they were going after. So

480
00:29:59,040 --> 00:30:02,640
Speaker 1: what can you do? They suggest buying whole fish. If

481
00:30:02,680 --> 00:30:06,080
Speaker 1: you're not creeped out by that, um, you don't mind

482
00:30:06,360 --> 00:30:10,640
Speaker 1: looking those little fellas in the eyeballs, then dead eyes

483
00:30:10,800 --> 00:30:13,480
Speaker 1: by the whole fish, because it's much easier to tell

484
00:30:13,520 --> 00:30:15,920
Speaker 1: what kind of fishes when it has a face. The

485
00:30:15,920 --> 00:30:18,240
Speaker 1: thing is that's you have to know what a fish

486
00:30:18,400 --> 00:30:21,840
Speaker 1: looks like. Then yeah, or have a computer hookup an

487
00:30:21,840 --> 00:30:26,080
Speaker 1: internet connection. Are sure you know? But I mean, are

488
00:30:26,120 --> 00:30:28,000
Speaker 1: you gonna take the fish home, look it up and

489
00:30:28,040 --> 00:30:30,400
Speaker 1: then take it back and be like, this doesn't match

490
00:30:30,520 --> 00:30:33,920
Speaker 1: the picture. No, you take out your phone in the store,

491
00:30:34,720 --> 00:30:37,920
Speaker 1: google red snapper and if you think that guy doesn't

492
00:30:37,960 --> 00:30:42,280
Speaker 1: look like a red snapper, or you know what, I

493
00:30:42,320 --> 00:30:44,040
Speaker 1: bet there's an app or there should be an app

494
00:30:44,240 --> 00:30:47,840
Speaker 1: called fish watch where you can take a picture of

495
00:30:47,880 --> 00:30:52,360
Speaker 1: the fish in the store and then really annoy the

496
00:30:52,360 --> 00:30:55,920
Speaker 1: fishmonger at your local market, challenging them with your app.

497
00:30:56,040 --> 00:30:58,080
Speaker 1: When you catch them in the active fraud, you go

498
00:30:58,240 --> 00:31:02,959
Speaker 1: fish watch, spin and run off. The other thing they

499
00:31:02,960 --> 00:31:06,720
Speaker 1: say you can do is, uh, if you go to

500
00:31:06,760 --> 00:31:09,080
Speaker 1: a restaurant and you want to pretend like you're in

501
00:31:09,080 --> 00:31:13,280
Speaker 1: a Portlandia Sketch asks them about where the fish was

502
00:31:13,320 --> 00:31:16,320
Speaker 1: caught or raised, how it was raised, how it was caught,

503
00:31:16,440 --> 00:31:18,880
Speaker 1: what kind of nets were used, what area the ocean.

504
00:31:19,040 --> 00:31:22,240
Speaker 1: What's the name of the man who cut its head off? Yeah,

505
00:31:22,400 --> 00:31:25,160
Speaker 1: they say that's a legitimate thing you can do. Do

506
00:31:25,200 --> 00:31:30,760
Speaker 1: you remember that song fish heads, fish heads, fish heads? Yeah? Heads?

507
00:31:30,800 --> 00:31:33,680
Speaker 1: Which what was that? Do you too? It was like

508
00:31:33,840 --> 00:31:36,600
Speaker 1: this duo and I can't remember their names, but one

509
00:31:36,640 --> 00:31:39,120
Speaker 1: of the duo, one half of the duo was Little

510
00:31:39,160 --> 00:31:44,320
Speaker 1: Will Robinson from um uh uh what's the name of

511
00:31:44,320 --> 00:31:49,720
Speaker 1: that space? Yeah? I think I went down a internet

512
00:31:49,800 --> 00:31:52,120
Speaker 1: rabbit hole on that song one time. It's a great song,

513
00:31:52,720 --> 00:31:54,160
Speaker 1: but it wasn't it just like it's sort of in

514
00:31:54,200 --> 00:31:58,600
Speaker 1: the new wave era. It's like late seventies, early eighties.

515
00:31:59,280 --> 00:32:03,840
Speaker 1: It was um with a residence then Yeah, yeah, than

516
00:32:03,920 --> 00:32:07,880
Speaker 1: anything than new wave? You know. Interesting? Did you ever

517
00:32:07,880 --> 00:32:11,000
Speaker 1: see that episode of Chips where they basically spend the

518
00:32:11,000 --> 00:32:14,360
Speaker 1: whole episode trying to explain the difference between punk rockers

519
00:32:14,360 --> 00:32:17,040
Speaker 1: who are criminals and new waivers who are just there

520
00:32:17,080 --> 00:32:20,240
Speaker 1: to have fun. Good Yeah, maybe you know the actor

521
00:32:20,280 --> 00:32:24,040
Speaker 1: William forsythe sure. He plays a punk with like a

522
00:32:24,040 --> 00:32:27,200
Speaker 1: green mohawk, who like, I think he's taken pot shots

523
00:32:27,200 --> 00:32:31,520
Speaker 1: of people on the highway, like an embankment with his rifle. Yeah,

524
00:32:31,520 --> 00:32:35,480
Speaker 1: because you know punks are snipers in the weight. Yeah, yeah,

525
00:32:35,560 --> 00:32:37,640
Speaker 1: it's pretty funny. And then punches trying to date this

526
00:32:37,680 --> 00:32:40,560
Speaker 1: new wave girl who's explaining to him the difference. It's

527
00:32:40,600 --> 00:32:43,479
Speaker 1: a good, good episode. As as usual with Chips, there

528
00:32:43,520 --> 00:32:48,080
Speaker 1: was some angle with punch in the lady. Yeah, hey,

529
00:32:48,240 --> 00:32:51,440
Speaker 1: I think you're kind of freaky, but let's state I

530
00:32:51,480 --> 00:32:55,000
Speaker 1: told you I worked with him one time, right, and

531
00:32:55,040 --> 00:32:57,800
Speaker 1: he kept arresting people. Well he would that would. I

532
00:32:57,840 --> 00:32:59,680
Speaker 1: asked him if he would arrest me for a photo

533
00:33:00,360 --> 00:33:03,040
Speaker 1: and he was like, yeah, sure, put me up against

534
00:33:03,040 --> 00:33:07,080
Speaker 1: the car, Like why are your handcuffs fuzzy? He very

535
00:33:07,120 --> 00:33:09,440
Speaker 1: much enjoyed being punched though. He was into it, Like

536
00:33:09,480 --> 00:33:11,440
Speaker 1: all the ladies came out in the neighborhood still and

537
00:33:11,440 --> 00:33:15,000
Speaker 1: they're like Erica Strata. He's like that's right, right, and

538
00:33:15,040 --> 00:33:18,760
Speaker 1: his hair quivered. He's like, do we have any punk

539
00:33:18,840 --> 00:33:22,160
Speaker 1: or new Waivers in the neighborhood. You gotta see that

540
00:33:22,280 --> 00:33:25,800
Speaker 1: up man, it's good. That was a great show. Maybe

541
00:33:25,840 --> 00:33:29,040
Speaker 1: the best theme song of all time too, that's pretty good.

542
00:33:30,440 --> 00:33:32,680
Speaker 1: Didn't we try to model our own TV show theme

543
00:33:32,720 --> 00:33:35,600
Speaker 1: song after that? But then didn't? Wasn't that the original idea?

544
00:33:35,600 --> 00:33:37,760
Speaker 1: It was like to make it like Chips. Oh no,

545
00:33:37,840 --> 00:33:43,080
Speaker 1: it was a different show. What was it? It was

546
00:33:43,120 --> 00:33:45,520
Speaker 1: like it was supposed to be like a takeoff and

547
00:33:46,200 --> 00:33:50,640
Speaker 1: one of the one of the great legendary TV shows openings.

548
00:33:50,720 --> 00:33:52,440
Speaker 1: I don't remember what it was, but we did do

549
00:33:52,480 --> 00:33:55,560
Speaker 1: the liver and up and down thing, but I don't

550
00:33:55,600 --> 00:34:00,560
Speaker 1: remember what it was. Maybe Chad can tell us. We

551
00:34:00,640 --> 00:34:06,560
Speaker 1: failed on so many levels there, it's pretty remarkable. Um,

552
00:34:06,840 --> 00:34:09,399
Speaker 1: Chad's the director of the show, by the way, case

553
00:34:09,440 --> 00:34:13,720
Speaker 1: you don't know Chad. Uh So. There was a task

554
00:34:13,760 --> 00:34:18,399
Speaker 1: force that President Obama put together in December of last

555
00:34:18,480 --> 00:34:22,080
Speaker 1: year that UM and I always wonder about these when

556
00:34:22,080 --> 00:34:24,799
Speaker 1: they say things like I'm going to call for better

557
00:34:24,880 --> 00:34:29,600
Speaker 1: international cooperation and collaboration, right, Like, I know there are

558
00:34:29,640 --> 00:34:32,480
Speaker 1: more details to that that probably make it seem like

559
00:34:32,480 --> 00:34:34,839
Speaker 1: it has teeth, But when you hear that, it kind

560
00:34:34,880 --> 00:34:36,880
Speaker 1: of feels like, is that really going to do anything?

561
00:34:38,120 --> 00:34:41,880
Speaker 1: Like when Rubber meets the road and these people are

562
00:34:41,880 --> 00:34:44,919
Speaker 1: out there fishing in the deep ocean. Like always said,

563
00:34:44,960 --> 00:34:48,080
Speaker 1: we needed to cooperate and collaborate, So let's do it,

564
00:34:49,200 --> 00:34:53,279
Speaker 1: you know, like enforcement is what we need. Well, there's

565
00:34:53,280 --> 00:34:55,759
Speaker 1: these guys who are trying to get the enforcement end

566
00:34:55,800 --> 00:35:00,560
Speaker 1: down chuck down at the University of South Florida. They've

567
00:35:00,560 --> 00:35:08,160
Speaker 1: come up with, basically, um, a little module called grouper Check. Yeah.

568
00:35:08,200 --> 00:35:12,120
Speaker 1: Their names are John Paul and Robert Ulric, which I

569
00:35:12,160 --> 00:35:15,919
Speaker 1: wanted to be Robert yuruck so bad. I kept thinking,

570
00:35:16,040 --> 00:35:17,839
Speaker 1: wasn't that the guy's name, but I was mixing up

571
00:35:17,880 --> 00:35:22,560
Speaker 1: Skeet uld Rich with Robert. This is the second career. Yeah,

572
00:35:22,600 --> 00:35:24,040
Speaker 1: it might be the same person for all I know.

573
00:35:24,719 --> 00:35:27,120
Speaker 1: But apparently this little thing looks like an external hard

574
00:35:27,200 --> 00:35:30,319
Speaker 1: drive plugged into a laptop a module and it can

575
00:35:30,360 --> 00:35:33,120
Speaker 1: tests four samples at a time, even if they have

576
00:35:33,200 --> 00:35:36,799
Speaker 1: sauce on them already, and it takes uh, which means

577
00:35:36,840 --> 00:35:40,319
Speaker 1: that you're sitting at the table running a test, a

578
00:35:40,440 --> 00:35:43,920
Speaker 1: DNA test on your dinner. Yeah, that's what you do.

579
00:35:43,960 --> 00:35:45,600
Speaker 1: You go in the restaurant and slip it. That's what

580
00:35:45,719 --> 00:35:48,680
Speaker 1: this that That woman who led the Oceana study says

581
00:35:48,719 --> 00:35:51,360
Speaker 1: that she there was a great Atlantic article. She seens

582
00:35:51,600 --> 00:35:54,279
Speaker 1: that sneak in. She goes into restaurants with little zip

583
00:35:54,280 --> 00:35:56,600
Speaker 1: blocks and you know, just puts a little bits of

584
00:35:56,680 --> 00:36:00,279
Speaker 1: ficient there. But the people who are with like, you

585
00:36:00,280 --> 00:36:02,279
Speaker 1: don't have to put in your mouth first, spit it

586
00:36:02,320 --> 00:36:04,799
Speaker 1: out and just put it in the bag directly. So

587
00:36:04,880 --> 00:36:08,520
Speaker 1: the grouper check machine UM works in forty five minutes,

588
00:36:08,600 --> 00:36:11,479
Speaker 1: which is the only thing it checks for is whether

589
00:36:11,520 --> 00:36:15,319
Speaker 1: it's a grouper. It goes ding it's grouper, and then

590
00:36:15,360 --> 00:36:18,400
Speaker 1: you go, oh, no, my grouper is cold. Yeah, exactly,

591
00:36:20,200 --> 00:36:24,080
Speaker 1: fish stew. That's your answer there, UM. But they are

592
00:36:24,120 --> 00:36:29,280
Speaker 1: working on many other types of checkers for other types

593
00:36:29,280 --> 00:36:33,200
Speaker 1: of fish. UM. The big problem with DNA sequencing is

594
00:36:33,719 --> 00:36:38,120
Speaker 1: it takes at least twelve hours two uh to do it,

595
00:36:38,200 --> 00:36:41,920
Speaker 1: you know, through DNA. So it's just not happening. No

596
00:36:41,960 --> 00:36:45,880
Speaker 1: one's DNA sequencing for twelve hours on all these ships

597
00:36:45,880 --> 00:36:48,640
Speaker 1: all over the world. Like fish fraud. I don't I

598
00:36:48,640 --> 00:36:51,239
Speaker 1: don't see how they can fix it. Get it down

599
00:36:51,280 --> 00:36:53,440
Speaker 1: to forty five minutes, get them in the hands of

600
00:36:53,440 --> 00:36:59,600
Speaker 1: inspectors and more inspectors. We're gonna bust you, buddy. Yeah,

601
00:37:00,000 --> 00:37:03,400
Speaker 1: in a Canadian fraudulent fish guy. Is that the idea

602
00:37:03,480 --> 00:37:06,799
Speaker 1: is that fear will be stricken into the hearts of

603
00:37:06,840 --> 00:37:09,319
Speaker 1: these fisher people. I think so, and that they will say,

604
00:37:09,320 --> 00:37:12,799
Speaker 1: you know them fisher people scared really easy. Yeah, that's true.

605
00:37:12,920 --> 00:37:17,200
Speaker 1: I've seen jaws right, they buckle at the first sign

606
00:37:17,280 --> 00:37:21,200
Speaker 1: of trouble. That's anything else. No, I'm good man, that

607
00:37:21,320 --> 00:37:24,279
Speaker 1: was fish fraud. Yeah, and shout out to that great

608
00:37:24,360 --> 00:37:28,160
Speaker 1: article in The Atlantic appropriately. Yeah, and check out the

609
00:37:28,200 --> 00:37:32,040
Speaker 1: bait and switch I think. Yeah, that's very clever title. Yeah,

610
00:37:32,160 --> 00:37:35,239
Speaker 1: check out that Oceana map to um and go to

611
00:37:35,280 --> 00:37:37,360
Speaker 1: go to your city and they will have some compiled

612
00:37:37,360 --> 00:37:40,160
Speaker 1: studies from all over the world. And you can avoid

613
00:37:40,280 --> 00:37:45,279
Speaker 1: those restaurants if you want, right, or support it if

614
00:37:45,280 --> 00:37:49,480
Speaker 1: you want. You're like, I love fish fraud. That's it.

615
00:37:50,120 --> 00:37:52,399
Speaker 1: If you want to know more about fish fraud, type

616
00:37:52,440 --> 00:37:55,359
Speaker 1: those words in the search part how stuff works dot com.

617
00:37:55,600 --> 00:38:01,479
Speaker 1: I said fraud. It's time for listener mail. I'm gonna

618
00:38:01,520 --> 00:38:04,840
Speaker 1: call this hunting response. Remember we talked about hunting and

619
00:38:05,120 --> 00:38:09,239
Speaker 1: what was it? Polar bears and we don't get it.

620
00:38:09,320 --> 00:38:11,239
Speaker 1: But I certainly knew that there would be some good

621
00:38:11,320 --> 00:38:15,640
Speaker 1: arguments from some of the back to nature, folks, back

622
00:38:15,719 --> 00:38:20,360
Speaker 1: to nature featuring guns. Hey guys. Grew up in suburbia

623
00:38:20,719 --> 00:38:22,640
Speaker 1: and moved to the big city for college and finally

624
00:38:22,680 --> 00:38:24,400
Speaker 1: had the opportunity to move out to the sticks again

625
00:38:24,760 --> 00:38:26,719
Speaker 1: when my wife finished grad school and took a job.

626
00:38:26,760 --> 00:38:29,800
Speaker 1: We were committed to getting back to nature living more simply,

627
00:38:29,840 --> 00:38:32,680
Speaker 1: so we raised pigs and chickens for meat and eggs

628
00:38:32,719 --> 00:38:35,759
Speaker 1: in every autumni hunt for deer and elk. Going on

629
00:38:35,880 --> 00:38:38,080
Speaker 1: my fourth year here and this is in Montana, by

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00:38:38,080 --> 00:38:41,000
Speaker 1: the way, Uh, the meat I hunt is organic and

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00:38:41,040 --> 00:38:43,560
Speaker 1: free range. It lived one to three years as a

632
00:38:43,600 --> 00:38:46,520
Speaker 1: wild animal rather than in a cramped pin with a

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00:38:46,640 --> 00:38:51,040
Speaker 1: dung matted floor. I was eliminated by a predator, albeit

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00:38:51,239 --> 00:38:54,120
Speaker 1: with the help of a rifle. But after pulling a trigger,

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00:38:54,120 --> 00:38:56,640
Speaker 1: it will stop breathing within two minutes. Uh. This is

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00:38:56,680 --> 00:38:59,879
Speaker 1: an extremely quick death for a prey animal that may

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00:39:00,000 --> 00:39:02,480
Speaker 1: otherwise be bled to death or jumped by a pack

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00:39:02,520 --> 00:39:05,439
Speaker 1: of coyotes. The winter will kill off many of these

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00:39:05,480 --> 00:39:09,520
Speaker 1: animals anyway via the cold, starvation, disease or infection, and

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00:39:09,560 --> 00:39:11,800
Speaker 1: the hunting license that allows me to take an animal

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00:39:12,120 --> 00:39:14,640
Speaker 1: indicates a gender and species, so the fish and game

642
00:39:15,040 --> 00:39:19,360
Speaker 1: can manage herd numbers. Fawns and pregnant animals are never taken,

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00:39:19,719 --> 00:39:21,960
Speaker 1: most often young males are as they will have the

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00:39:22,000 --> 00:39:25,040
Speaker 1: least impact on her population. Uh. It is a difficult

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00:39:25,040 --> 00:39:27,319
Speaker 1: thing to do to pull the trigger to get the

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00:39:27,320 --> 00:39:30,680
Speaker 1: shakes every time. Still, but I'm satisfied that my family

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00:39:30,680 --> 00:39:33,239
Speaker 1: will have a healthy and natural meat for dinner for

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00:39:33,280 --> 00:39:35,640
Speaker 1: the winter, and grateful to the animal that provided it.

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00:39:36,080 --> 00:39:38,080
Speaker 1: I suppose I could just go down to my local

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00:39:38,520 --> 00:39:41,080
Speaker 1: mega mart and by the sterile white package from behind

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00:39:41,080 --> 00:39:43,640
Speaker 1: the glass. That just doesn't feel right to me anymore.

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Speaker 1: That is from Jason for Montana, And those are very

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00:39:47,200 --> 00:39:52,680
Speaker 1: good points Jason. Although you could argue that he could

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00:39:52,680 --> 00:39:54,960
Speaker 1: just wait until winter comes and go collect the dead

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00:39:55,000 --> 00:39:58,560
Speaker 1: bodies of the the deer and elk. I don't know

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00:39:58,600 --> 00:40:01,120
Speaker 1: that it works that way. I mean, they gotta fall

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00:40:01,160 --> 00:40:06,280
Speaker 1: over somewhere right then everybody wins. Blame it on mother nature.

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Speaker 1: You just happened to be there when they fell over.

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Speaker 1: Thanks a lot, Jason, Um and everybody who wrote in

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00:40:12,960 --> 00:40:15,960
Speaker 1: to talk to us about hunting. Um. You can get

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00:40:16,000 --> 00:40:18,359
Speaker 1: in touch with us, try to persuade us to see

662
00:40:18,400 --> 00:40:20,960
Speaker 1: things your way by tweeting to us at s Y

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00:40:21,080 --> 00:40:22,960
Speaker 1: s K podcast, or you can hang out with me

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00:40:23,000 --> 00:40:25,399
Speaker 1: at josh um Clark. You can hang out with Chuck

665
00:40:25,400 --> 00:40:28,799
Speaker 1: on Facebook at Charles W. Chuck Bryant, or Facebook dot

666
00:40:28,800 --> 00:40:30,960
Speaker 1: com slash stuff you Should Know. You can send us

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00:40:31,000 --> 00:40:33,319
Speaker 1: both the email The Stuff podcast at how stuff Works

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00:40:33,360 --> 00:40:35,279
Speaker 1: dot com and has always joined us at our home

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00:40:35,320 --> 00:40:42,880
Speaker 1: on the web, Stuff you Should Know dot com For

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00:40:43,000 --> 00:40:45,320
Speaker 1: more on this and thousands of other topics, is it

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Speaker 1: how stuff Works dot com