A food expert's guide to avoiding fake food
- By Zimpapers Syndication |
- 10 May, 2025 |
- 3
Diet & Fitness
US-based food writer Larry Olmsted spent four years investigating the world of falsely sold and packaged food, travelling across the world from Japan to South Africa. His results were compiled in his bestselling book Real Food, Fake Food.
“Seafood would be the worst category overall,” Olmsted told with sushi at the top of the list. “When you order the priciest most desirable white fish, such as red snapper, grouper, and the like, most of the time you are just not going to get them. Species substitution, with a cheap fish swapped for a desirable one, is commonplace." Ground “lobster” in ravioli and caviar, he adds, are also prone to being faked.
“With the exception of the most expensive and elite sushi eateries that fly in their own fish, the failure rate of restaurants having at least one fake on the menu when tested approaches 100 per cent.”
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