Chef Eric Ripert of New York seafood mecca Le Bernardin spoke with CNN’s John King about his recent purchase of a dosimeter to detect radiation levels in the fish he serves. As he suspected he found “absolutely nothing” but finds the instrument helpful in allaying customers’ concerns in the wake of Japan’s ongoing nuclear emergency.
Ripert explains that each night four or five tables had been asking questions and wanting more information about the fish. He adds that although he was getting hamachi and kampachi from the south of Japan, he has stopped to due the price increase and the current difficultly in obtaining the product. He still uses other Japanese ingredients and has no intention of taking them off the menu.
The New York Times reports that Sushi Yasuda plans to follow in Ripert’s footsteps, and that many other food companies are struggling with how to assure customers that their products are safe.