by Robin Garr » Wed Apr 03, 2019 9:26 am
Interesting question, Linda. Apparently the lack of health controls over Southeast Asian seafood production in general is a huge problem for mercury and other contaminants. (Tip: Don't buy cheap shrimp, which almost certainly comes from that region.)
I don't know how common swai is in the marketplace, but health and quality are also an issue with tilapia and Atlantic salmon, which are almost 100 percent farmed and bring quality issues, if not health issues, to the table. Sadly, seafood and fish seem like one area where it's easy for restaurateurs to cut corners.
That's one of the things I love about Seviche, where Anthony Lamas is very serious about sustainability and quality in seafood and fish.