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Walmart's Seafood Supplier Might Be in Hot Water

Walmart's Seafood Supplier Might Be in Hot Water

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Narong Seafood, a supplier to Walmart, was accused of violating human rights laws

One of the largest Thai seafood exporters, Narong Seafood Company Limited, was recently accused of violating human rights laws. Narong Seafood is best known for their longtime relationship with Walmart as its main seafood supplier.

An investigation was sparked when Narong posted this on the front page of their website: “Narong Seafood [is] against any form of child labor, forced labor and human trafficking.” While the International Labor Rights Forum (ILRF) and Warehouse Workers United (WWU) visited Narong’s main factory in February and March, findings were only recently made public in a brief titled, “The Walmart Effect: Child and Worker Rights Violations at Narong Seafood, Thailand’s Model Shrimp Processing Factory.”

In the document, the ILRF and WWU allegedly found evidence showing Narong factories employing underage workers for extremely low wages, as well as charging huge fees for workers to obtain permits, and the ineffectiveness of an auditing system. ILRF’s executive director Judy Gearhart questioned the industry’s efforts to eliminate labor abuses from their supply chain: “The case of Narong seafood casts serious doubts on the effectiveness of the auditing programs of Global Aquaculture Alliance and Walmart.”

In recent years, Thailand’s shrimp processing industry was being watched due to supposed outputs of diseased shrimp, so Walmart established a partnership with the Global Aquaculture Alliance to make sure their suppliers abided by environmental and labor standards. Fish Information & Services (FIS) stated that between 100 and 200 undocumented migrant workers were working factory night shifts.

However, these two organizations discouraged Walmart from dropping Narong as their supplier, and instead asked the company to “ensure [that] the rights of workers who produce shrimp for Walmart in Thailand are respected,” Gearhart concludes.

Recipe Summary

  • ¼ cup butter, divided
  • 20 sea scallops, or more to taste
  • 16 shrimp, or more to taste, peeled and deveined
  • 20 reconstituted sun-dried tomatoes
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 cup diced mushrooms
  • ¼ cup prepared pesto sauce
  • 4 (8 ounce) bottles clam juice
  • ½ cup heavy whipping cream
  • ½ cup grated Romano cheese
  • 2 tablespoons dry white wine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon all-purpose flour, or as needed
  • 1 pound linguine

Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture cook and stir until heated through, about 5 minutes.

Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes drain. Ladle pasta into bowls and spoon shrimp mixture over the top.

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Dial gauge needs occasional recalibration

If you want to can beef stew, creamed corn, and other low-acid foods, invest in a pressure canner. This device uses ultra-high heat and pressure to safely seal jars. Presto's sturdy 23-quart model holds 20 pint-sized or seven quart-sized jars, making it ideal for large batches. The dial gauge helps you adjust the pressure for your altitude, the air vent and cover lock help control pressure, and the rack holds jars off the pot's bottom.

Presto's 01784 model has a stainless steel-clad base, so you can use it on any cooktop. If you'll only be canning on a gas and electric stove, the all-aluminum version (model 01781) comes with a lower price tag.

When preparing fresh or thawed seafood, it’s important to prevent bacteria from raw seafood from spreading to ready-to-eat foods. Take these steps to avoid cross-contamination:

  • When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. It should be in its own display case or separated from raw product by dividers.
  • Wash your hands for at least 20 seconds with soap and warm water after handling any raw food.
  • Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.
  • For added protection, kitchen sanitizers can be used on cutting boards and counter tops after use. Or use a solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water.
  • If you use plastic or other non-porous cutting boards, run them, along with plastic, metal, or ceramic utensils through the dishwasher after use.

In Mexico, Bacalao is a very popular traditional dish served during the holidays (usually with white bread or rice). Salted Cod was introduced to the New World by the Spaniards, and has a lot of colorful ingredients typical of Spanish cuisine, like tomatoes, capers, olives, and almonds.

It is now enjoyed all over Mexico, and like many Mexican dishes, it is subject to many regional variations and adaptions. You can find it also by many names, like Bacalao a la Vizcaína, Bacalao a la Mexicana, and Bacalao a la Veracruzana.

The recipe I’m bringing to you today comes from Tlacotalpan, Veracruz. I found it in a vintage book written by Josefina Velazquez de Leon in 1952. It has the same ingredients as those in the Traditional Bacalao Mexicano, but the cooking techniques are a slightly different. I’m glad I can share it with you, so that this recipe can live on and be enjoyed for generations to come.

Even though we didn’t make Salted Cod for the holidays in my house, I still remember eating it, because several of our neighbors and relatives did make it, and a nice part about our culture is that we love sharing our food! Additionally, my husband is a big fan of dish this (along with other dishes using classic Spanish ingredients like olives and capers), so I found myself eating it a lot more once I got married.

Bacalao or Salted Cod cooked with tomato, potatoes, olives & capers.

So basically, you don’t have to go very far to find Salted Bacalao in Mexico during the holiday season, and sometimes it’ll find you! In addition to the holiday season, Bacalao is also a popular dish during Lent.

For this recipe, I used salted cod from Norway. I liked that the filets were big and thick, and despite being a salted fish, this cod still felt fresh and not old. If you would like to learn more about fish from Norway, visit, where you can find tips for cooking and shopping for fish, as well as nutritional information and several recipes.

Norwegian seafood can be found in grocery stores across the United States —from Costco and Trader Joe’s to Whole Foods and Walmart. Of course, inventory can vary by store and location (region).

How to make Red Hot Sauce Recipe

  • Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft.
  • Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
  • Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.

  • Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices’ flavors to blend.
  • Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.

You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!

To ensure optimal freshness, we advise that you unpack your ingredients and store temperature-sensitive ingredients in your refrigerator as soon as possible once they arrive, following USDA instructions for food safety.

Cheese, Dairy, Eggs

Store in the refrigerator in the packaging provided. Remove just before using. An ideal refrigerator temperature is below 40°F.

Meat and Poultry

Store in the refrigerator and use according to the directions on the package. You can also refreeze meat and poultry items until you’re ready to use them.


Store in the refrigerator. We recommend that fish and shellfish is stored in the refrigerator for no more than 2 days. If you can’t cook your seafood within this timeframe, you can refreeze them and thaw before cooking.


Keep all bread items stored in the refrigerator in their packaging until ready to use.

Pasta and Grains

Dried pasta and grains go in a cool, dry place. Fresh, previously frozen pasta goes straight into the refrigerator.

Everything should be kept in its packaging until ready to use.

Knick Knacks

Refrigerate knick knack bags until ready to use

Fresh Produce and Fruit

Generally, we recommend storing all fruits and vegetables in the refrigerator, separate from raw meat, poultry and seafood. There are a few exceptions to the refrigerator produce rule. For example, tomatoes, peaches, citrus fruit, onions, potatoes, and winter squash are optimally stored in cool, dry place.

Freezing and thawing

When you’re ready to cook, make sure to safely thaw any frozen meat, poultry, fish or seafood and use immediately.. See below for the three safe ways to thaw meat, poultry, fish and shellfish once frozen according to the USDA. Perishable foods should be kept refrigerated and never be thawed on the counter or in hot water.

In the refrigerator: easiest and safest option

  • Plan ahead and thaw in the refrigerator for about 1 day before using. Make sure to place the sealed product in a leak-proof plastic bag or rimmed dish to protect against any leaks during thawing.
  • Food thawed in the refrigerator can be refrozen without cooking, although there may be a loss of quality.

In cold water: quicker option, only to be used if cooking immediately afterwards

  • Place food in a leak-proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.)
  • Check the water frequently to be sure it stays cold.
  • Change the water every 30 minutes.
  • After thawing, cook immediately. Uncooked product cannot be refrozen.

In the microwave: only to be used if cooking immediately afterwards

  • Microwave on the “defrost” setting and stop the defrost cycle while the meat, poultry or seafood is still icy but pliable.
  • After thawing, cook immediately. Some areas of the food may become warm and begin to cook during microwaving. Uncooked product cannot be refrozen.

Crunchy Breaded Clams

Dunk ’em in your favorite dips, stuff ’em in a clam roll or eat ’em on their own. Our Crunchy Breaded Clams are the perfect finger food no matter how they’re prepared. Trust us, your tastebuds will thank you later.

Conventional Oven

  • 1. Move oven rack to middle of oven.
  • 2. Heat oven to 425°F.
  • 3. Arrange uncooked clams in a shallow metal baking pan, leaving space between clams.
  • 4. Bake uncovered for 12-14 minutes* until coating is golden brown and crunchy.
  • *Fully cooked clams must reach an internal temperature of 165°F or higher.
  • Gorton's Crunchy Breaded Clams are made using sustainably sourced ocean clams harvested off the US and Canadian east coasts. Clams typically range in color from creamy white to a reddish/orange therefore you may see that Gorton’s Crunchy Clams may have some naturally occurring red flecks of clam meat.

Deep Frying

  • 1. Fry in hot oil (350 °F -400 °F) for 45 seconds.
  • 2. Drain and serve.
  • Gorton's Crunchy Breaded Clams are made using sustainably sourced ocean clams harvested off the US and Canadian east coasts. Clams typically range in color from creamy white to a reddish/orange therefore you may see that Gorton’s Crunchy Clams may have some naturally occurring red flecks of clam meat.
  • Please refer to the label on your actual package for the most current nutrition, ingredient and allergen information.

Nutrition Facts


Minced clams, bleached wheat flour, vegetable oil (Cottonseed, soybean, and/Or canola), water, modified corn starch, less than 2% of: Sugar, salt, baking powder (Baking soda, sodium aluminum phosphate), hydroxypropyl methylcellulose, methylcellulose, yeast, maltodextrin, yellow corn flour, whey, palm oil, eggs, natural flavor, nonfat milk, sodium tripolyphosphate (To retain moisture), tbhq (To protect flavor).

Please refer to the label on your actual package for the most current nutrition, ingredient and allergen information.

A balanced meal in one pan, a shrimp and broccoli stir-fry is healthy and quick to throw together for a mid-week meal. I started making this dish in college because it was so fast and easy. Add steamed rice or quinoa to soak up the sweet and savory sauce. (See also: 15 Ways to Prepare Frozen Broccoli)

Shrimp adds a great shot of healthy protein to a pasta dish. I love to pan-fry some shrimp with a dollop of jarred pesto and toss it with cooked spaghetti and a side of roasted asparagus. Alternatively, add shrimp to a spicy pasta puttanesca instead of traditional anchovies.

80% Lean Ground Beef Patties

Perfect burgers lie ahead! Comprised of flavorful 80% lean ground beef, these patties will hold their shape during cooking for perfectly shaped burgers every time.

  • No artificial ingredients, minimally processed
  • No artificial preservatives or dyes
  • Fresh, never frozen
  • USDA inspected
  • Leakproof, air-tight packaging
  • Product Code: 42010

How to prevent cross-contamination

To avoid cross-contamination and prevent food-borne illnesses, follow these easy steps:

  • Wash hands well in hot, soapy water before handling raw meat.
  • Keep raw meat and meat juices away from other foods.
  • Keep cutting boards separate from other food prep areas and serving platters.

How to store meat

  • Meat should always be kept cold and placed directly in the refrigerator after purchase.
  • Our vacuum-sealed packages can be placed directly in the freezer.
  • Non-vacuum-sealed packages should be wrapped in heavy-duty aluminum foil and labeled prior to freezing.

* Available while quantities last. Items are limited and may not be available in all stores. We reserve the right to limit quantities sold. Prices and labels may vary by location. We are not responsible for printing or typographical errors. We welcome cash, EBT, Visa, MasterCard, Discover, American Express, most debit cards and all forms of contactless payment. No checks please. We do not accept Manufacturers' Coupons.

Watch the video: Walmart buyer on sustainable seafood sourcing (February 2023).