This page contains a Flash digital edition of a book.
Some restaurateurs are already considering replacing prawn dishes with alternatives because of this latest scam, which is not the fi rst time unscrupulous individuals have sought to artifi cially increase the weight of seafood produce.


Chef Azad Hussain, who owns Koloshi restaurant in Cheltenham said, “King prawn supply is becoming a real headache for our industry. Inconsistency, poor quality, shortage and price fl uctuations are affecting most restaura- teurs.” Chef Azad has already changed his menu by reducing the number of prawn dishes and adding salmon, scallops, sea bass and monk fi sh dishes. He added, “I found it is more profi table, with less wastage and less risk. Customers are also enjoying the new choice.”


Machli Dewani (Sea Bass)


In 2008 there was an EU ban on shrimp imports from Bangladesh when fi sh farmers in Bangladesh were using nitrofuran to feed and fatten the prawns. In relation to this latest case, Spice Business has written to the Bangladesh High Commission in the UK urging that it launches an imme- diate investigation.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52