My last post was about dye in farmed salmon, dye that is in the feed so that the salmon will turn the proper pinkish color – the color consumers are used to. This has to happen because farmed salmon are naturally gray. They don’t ever swim in water and eat what fish are supposed to eat, things like shrimp and other small fish – things that give them their extraordinary color. 90% of fish sold in stores is farmed.
The dye issue is one thing, along with the cramped quarters at fish farms and the fact that the poor things don’t do anything but eat fake fish food and lollygag in the water until they make their transition onto our plates.
The other BIG issue is GE (genetically engineered) salmon. You’ve probably heard the term “frankenfish” a lot lately. It is being written about, talked about and argued about because this will be the first time a genetically modified animal is approved for human consumption.
Until February 25, the FDA is accepting public comment about the soon-to-be-on-the-market-shelves fish.
Sydney Lupkin at ABCNews.com writes: The Food and Drug Administration has determined genetically engineered salmon won’t threaten the environment, clearing it of all but one final hurdle before it shows up on shelves throughout the nation — and igniting a final 60-day debate on whether it poses health risks before it’s officially approved. Read full article.
Emily Wasserman at The Medill School Reports writes: AquaBounty Technologies, based in Massachusetts, creates its “AquAdvantage Salmon” by inserting a Pacific Chinook salmon transgene into an existing gene sequence. The substitution produces a fish that grows twice as fast as regular farm-raised salmon. (Sleuth4Health adds: An eel gene is added to the GE mix also – to spread the growth out over the entire year.) Read full article.