Traceability in the agriculture/food industry has been around for a number of years. Using a traceability system, the animal, plant or fish is tagged with an unique code from where it was grown on a farm or fished from the water and information on further processing and handling is added along the food chain to this code. By the time the food product ends up in your kitchen you can trace its travel from farm or water to your plate.
Recently I bought two halibut steaks at a local grocery store which had a traceability code on the package. I was able to find out the name of the fisherman who caught the halibut, the date, the name of his boat, where it was caught, the location where the boat docked and the fish was unloaded, the location, name of the processing plant and the date it was processed. All told it took three days from when it was caught to when I purchased it at the grocery store. In tracing the travel of this halibut steak, pictures and maps were provided as context. This is pretty good as I live quite a distance from the ocean.
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| Details on package about traceability. |
I used a simple recipe to make the fish. Details are found under the cations of each photo.
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| Place the fish on a piece of parchment paper. Chop part of a green onion and place on top of the fish. |
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| Add some Mrs Dash herb mixture to the fish. |
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| Add a slice of lemon. |
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| Wrap fish in the parchment paper, place on a baking tray and bake at 375 degrees F for 22 minutes. |
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