Sainsbury’s meat and added water… Again!

I know I keep banging on about the excessive wetness of meat (and smoked fish),  from Sainsbury’s, but it really is a major problem – we are paying meat prices for water. Whether it’s a product of dubious production methods (slaughterhouses not allowing slaughtered animals to bleed out sufficiently, and the meat not hung for even the shortest time, with retained blood thus boosting the apparent weight all the way down the line to retail level), or deliberately added. As I’ve said in an earlier post, there’s an excuse in cured meats, as the cure is dissolved in water and injected. There’s no excuse in a beef roasting joint. See footnote, also.

I bought a Continue reading

Sainsbury’s smoked fish with added water. Why?

A few days ago, I complained at length about Sainsbury’s gratuitously, it seems, adding water to meat products. Well, this evening, I’ve just tried to fry a couple of smoked haddock fillets – which, as soon as they got hot, filled the pan with water and poached instead. Not just the all too familiar white gunk, but actual, free, water.

For those of you unfamiliar Continue reading