Catching Hell

The Insider Story of Seafood from Ocean to Plate

De: Allen Ricca, Joe Muto

Narrado por: Mike DelGaudio

In Catching Hell, longtime seafood mogul Allen Ricca and author Joe Muto take listeners behind the scenes of the high-end restaurant world and the international market for seafood, and how that industry has been impacted perhaps like no other due to the COVID-19 pandemic.

This book exposes the fact that the American diner is being lied to on a regular basis. The culprit varies–sometimes it’s a chef or restaurant owner trying to cut corners to save money; other times it’s an unscrupulous supplier looking to pass off poor product to an unwitting receiver. And the cost of that scam eventually gets passed on to the consumer, whether it be in the form of higher prices at restaurants and markets, lower quality (or even counterfeit) product getting delivered onto your plate, or–God forbid–food poisoning. Furthermore, Ricca argues, the pandemic has only increased corruption in this industry.

This book serves as both an exposé and a call to arms, empowering consumers with the knowledge to make more informed choices when dining out.

Some of the things this explosive book reveals:

-The one fish you should never order, one that’s always a rip-off. (And the one fish that’s always a delicious, virtually-unknown bargain.)

-Why restaurants that advertise “fresh” fish are almost always lying.

-How to get your favorite restaurant to treat you like royalty–without dropping thousands of dollars.

-How the covid-19 pandemic has impacted our food supply chain and what it has meant for the everyday worker.

©2022 Allen Ricca and Joe Muto (P)2022 Scribd Audio

Awesome read!!!

True true and a fun read!! Excellent read very informative and attention grabbing for any reader!

An advertisement for Val’s seafood and a lecture on how to become a regular

I downloaded this book because I was interested to learn more about the seafood industry, having read headlines of how black cod isn’t really cod and Chilean sea bass is a marketing ploy. There is some helpful background on where seafood comes from and marketing tactics, but I felt that most of the book was an advertisement for the authors seafood company and a lecture on how to become a restaurant regular. I got about 2/3rds through the book and couldn’t finish. Title is misleading.