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I've also recently (during the COVID-19 outbreak and afterwards) noticed a lot of fish I buy seems to be much more watery than before. For example I like bakin
by yrral 6y ago
I've also recently (during the COVID-19 outbreak and afterwards) noticed a lot of fish I buy seems to be much more watery than before.
For example I like baking black cod (sablefish) but now baking the same fish causes a huge pool of water to pool underneath the fish and it also makes it hard to fully cook it through in the oven. After some research, it looks like this is due to an additive called sodium tripolyphosphate being added (maybe in greater quantity than before)? This is added to "help retain water" but obviously adding more makes me pay more for the same amount of fish as I'm now buying more water.
For things like this, I don't know who to report it to, as the local supermarket doesn't care and I don't know where in the supply chain this was added (obviously for more profits).
- jfengel 6y agoThere's nobody to report it to, because it's perfectly legal. What you can do is seek out a better fish seller who doesn't use it. Sometimes that means looking in the frozen aisle and checking the ingredients list. (Even the non-frozen fish at the counter has nearly always been frozen and defrosted, so it's not as big a difference as it might seem.) You might need to find a more upscale fish place. Whole Foods actually has a really nice fish counter. (I'm not crazy about Whole Foods in general, but it's a good place to get cheese, meat, and fish.) Wegman's also promises no STPP, as well as a bunch of other positives about sustainability. You will, of course, pay more. That's the point; they're saving money by selling you a product with more water. But it will taste better: food treated with STPP can't sear because it's so wet.