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In the early weeks when the media echoed this news was in Portugal but I found out yesterday at a working dinner of what happened to Toni Vincent and his alleged involvement in a crime against public health in relation to a Toxic scallops.
This sensitive issue that threatens the reputation of the renowned cook Galician Antonia Rodriguez Vicente, better known as Toni Vicente.
The truth is that the information available so far is somewhat confusing and does not give too many details of what happened, making it impossible, as usual in these cases, accurately form an opinion of what happened. Precisely for this reason and hope that clarifies the issue fairly and puts everyone in place, including the competent authorities if necessary, I will try to make a compilation of everything that happened.
Last Friday, eight people were arrested for an alleged crime against public health. Among those detained are six shellfish from Ferrol, and Valdoviño Naron, the company responsible for commercial seafood distribution Xanquei Ramon Queiro and Toni Vincent restorer.
The arrest took place because of their possible involvement in a network that contaminated scallops marketed the Ferrol estuary where it seems, more than 10 years, is prohibited fishing for possible contamination with ASP toxin, also known as amnesic, whose continued use causes memory loss.
Toni has admitted to authorities he had bought baskets of fresh scallops untreated repeatedly. However, the company lawyer Xanquei Commercial Ramon Sabin, has denied on Tuesday that the company has marketed fresh scallop ensuring that sells only frozen product from France, Scotland, Chile and Peru.
To bring some clarity to this mess must be explained in the rest of Galicia also has been banned the extraction of this mollusc for marketing fresh for the reason set out above, and yet it seems that its use is widespread in the restoration, which, after being extracted illegally by poachers reaches our tables. And that was the Galician regional government own at some point authorized the marketing of scallops provided the level of contamination did not exceed 4.6 micrograms per gram of edible portion (muscle and gonad) and that some companies authorized (I there is only one) is to eviscerate encargasen mollusks, ie removing the hepatopancreas (soft tissue overlying the muscle and gonad) thinking it was only in this part where accumulated substances hazardous to health and thus were free to danger.
The problem seems to be that this assumption is not correct and that the scallops can remain dangerous for health. However this has contributed to both home and in restaurants is consumed scallops obtained surreptitiously and then applying the same technique of evisceration authorized by the regional government in certain companies. Must also take into account the size of the scallops have estuaries where there is virtually no mariscado in recent years.
How you see is not an easy subject, raising many questions, many doubts and responsibilities may be varied. In my opinion Toni Vicente was wrong to buy those scallops, but I fear that this scenario you may have finished scallops on many tables and Toni Vicente may be paying the bill for something much more complex and where there may be much more involved people. This reflection has nothing to do with individual responsibility that everyone should take if you ever buy their food without proper controls and certifications, but where is the border? I am the first to eat, and possibly will have eaten some mushrooms in a good restaurant that had been collected by a friend of the chef or who knows if it will in his morning walks, without certificates, only control and wisdom and take years to do so with the sole intention of giving the best product.
What would be unacceptable to me, is that someone fomentase any black market or that could contribute to frames that can seek savings in raw material quality speculating and / or health of the public.
I hope this clarification for the sake of our kitchen and our food, especially after all that has happened recently.
Via - Europa Press
Via - The País.com
Via - The World
[...] Cook admits that she may make a mistake in relation to the case of toxic scallops but that people should believe in good faith after his 40 years dedicated in body and [...]
I think it was a matter of time. All of us in this world, we know that so-and manganese purchase: squid, scallops, sea bass, squid, and a lot of things to the neighbor who goes fishing or shellfish cousin who will, no matter if it does within the legality or otherwise in favor of having the fish and the freshest seafood. I think it is everyone's responsibility and if you are a restaurant recognized for ensuring the respect for the product famous, so easily then we skip to the bullfighter. The customer pays for food, yes, yes, and in certain places, pay more, just for the guarantee of quality. I do not know if a lobster is good or better, so as in places where I have the guarantee that the lobster or the rice are the best, this lady and many others, what they do is rip people off that we eat and that consent should not be.