{"id":364,"date":"2009-04-23T13:39:45","date_gmt":"2009-04-23T13:39:45","guid":{"rendered":"http:\/\/dailyfork.com\/high_end_restaurant_serves_bla\/"},"modified":"2021-04-22T19:48:23","modified_gmt":"2021-04-22T19:48:23","slug":"high_end_restaurant_serves_bla","status":"publish","type":"post","link":"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/","title":{"rendered":"High End Restaurant Serves Black Market Abalone"},"content":{"rendered":"<p><span class=\"mt-enclosure mt-enclosure-image\" style=\"display: inline;\"><\/p>\n<table class=\"image left\" border=\"0\" width=\"250\">\n<tr>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"caption\">Above: Greenlip abalone acquired through legitimate means.<\/td>\n<\/tr>\n<\/table>\n<p><\/span>An exclusive <a href=\"http:\/\/www.watoday.com.au\/wa-news\/exclusive-seafood-restaurant-caught-out-on-abalone-20090422-afbi.html\" target=\"_blank\" rel=\"noopener\">seafood restaurant in Australia was fined $10,500<\/a> for receiving a 10 kilogram black market shipment of greenlip abalone.  Regulations required the restaurant be fined a minimum of 10 times the illegal food&#8217;s actual worth at the time of purchase, and with an estimated cost of approximately $90 per kilogram the fine quickly multiplied its way to significance. <\/p>\n<p>However, we can&#8217;t help but be a tad bummed by the fact that a restaurant offering a high end dining experience is purchasing black market foods and the best they can do is abalone. When we read about black market food trafficking we want it to be more like something out of <a href=\"http:\/\/www.imdb.com\/title\/tt0099615\/\" target=\"_blank\" rel=\"noopener\">The Freshman<\/a> and less like a simple misunderstanding. After all, abalone might be increasingly rare, but it&#8217;ll never be on par with eating a Komodo dragon.<\/p>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Above: Greenlip abalone acquired through legitimate means. An exclusive seafood restaurant in Australia was fined $10,500 for receiving a 10 kilogram black market shipment of greenlip abalone. Regulations required the restaurant be fined a minimum of 10 times the illegal food&#8217;s actual worth at the time of purchase, and with an estimated cost of approximately [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8,1],"tags":[],"class_list":["post-364","post","type-post","status-publish","format-standard","hentry","category-blog","category-general"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Daily Fork - High End Restaurant Serves Black Market Abalone<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Daily Fork - High End Restaurant Serves Black Market Abalone\" \/>\n<meta property=\"og:description\" content=\"Above: Greenlip abalone acquired through legitimate means. An exclusive seafood restaurant in Australia was fined $10,500 for receiving a 10 kilogram black market shipment of greenlip abalone. Regulations required the restaurant be fined a minimum of 10 times the illegal food&#8217;s actual worth at the time of purchase, and with an estimated cost of approximately [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/\" \/>\n<meta property=\"og:site_name\" content=\"Daily Fork - Food News, Restaurant Reviews, Dining Tips and Delicious Distractions\" \/>\n<meta property=\"article:published_time\" content=\"2009-04-23T13:39:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-22T19:48:23+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/dailyfork.com\/new\/#website\",\"url\":\"https:\/\/dailyfork.com\/new\/\",\"name\":\"Daily Fork - Food News, Restaurant Reviews, Dining Tips and Delicious Distractions\",\"description\":\"Just another WordPress site\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/dailyfork.com\/new\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/#webpage\",\"url\":\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/\",\"name\":\"Daily Fork - High End Restaurant Serves Black Market Abalone\",\"isPartOf\":{\"@id\":\"https:\/\/dailyfork.com\/new\/#website\"},\"datePublished\":\"2009-04-23T13:39:45+00:00\",\"dateModified\":\"2021-04-22T19:48:23+00:00\",\"author\":{\"@id\":\"https:\/\/dailyfork.com\/new\/#\/schema\/person\/344a3d021c122c2f5e35e6451886fc42\"},\"breadcrumb\":{\"@id\":\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"item\":{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/\",\"url\":\"https:\/\/dailyfork.com\/new\/high_end_restaurant_serves_bla\/\",\"name\":\"High End Restaurant Serves Black Market Abalone\"}}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/dailyfork.com\/new\/#\/schema\/person\/344a3d021c122c2f5e35e6451886fc42\",\"name\":\"admin37109\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/dailyfork.com\/new\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/18e3cee52837ed0ac10348afc09abb3f726121fe9d7082c4c6d3210d0d96a3c2?s=96&d=mm&r=g\",\"caption\":\"admin37109\"},\"sameAs\":[\"http:\/\/dailyfork.com\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/posts\/364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/comments?post=364"}],"version-history":[{"count":1,"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/posts\/364\/revisions"}],"predecessor-version":[{"id":2888,"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/posts\/364\/revisions\/2888"}],"wp:attachment":[{"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/media?parent=364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/categories?post=364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dailyfork.com\/new\/wp-json\/wp\/v2\/tags?post=364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}