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Machli tikki (Halibut)


RESTAURANTS GETTING A RAW DEAL ON KING PRAWNS


Spice Business has received a number of calls from distrib- utors, suppliers and restaurateurs complaining about the fact that some suppliers from Bangladesh are adding gel and sago inside the shrimps being brought into the UK. As a result the prawns gain around 12per cent in weight and size but the only objective is getting quick revenue while cheating their customers. It is reported that several importers have found a number of batches that have been contaminated by the fraudsters, putting million of customers’ health at risk.


This could be a real problem for businesses in Bangladesh and UK. Trading Standards offi cers may fi nd that this is a danger for human consumption and ban all seafood from Bangladesh, which is the second most signifi cant export for the country after garments. This will have an adverse impact on UK curry restaurants, which are the main buyers of the shrimps, and Bangladesh itself will not only suffer from a loss of foreign currency but its reputation will be affected globally.


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