| Abstract: |
Almost every morning, a blue-and-white truck pulls up to Union Oyster House near Faneuil Hall to drop off small coolers brimming with cod fillets packed on ice. Cod is king at Boston’s oldest restaurant — where more than 7,000 diners a year order New England’s most fabled fresh catch. But the $22.95 serving of cod brought to tables, and supplied by Boston-based North Coast Seafoods, is not always the local product restaurant executives say they pay for. DNA testing commissioned by the Globe this summer showed it to be, on that occasion, Pacific cod, which is usually much cheaper — and to many palates, not as tasty. Union Oyster House is among several well-known restaurants that blame North Coast, one of the region’s biggest seafood suppliers, for promising one kind of fish but delivering another. |
