Dr Strange Salmon

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An AquAdvantage Salmon and traditional salmon of the same age.

or: How I Learned to Stop Worrying and Love Genetically Modified Salmon

Earlier this week I posted a link to a story regarding the AquAdvantage genetically modified salmon.  In the days since, I have become fascinated by this concept.  I have consumed dozens of articles on the topic and several related topics.  I have also read the companies literature on the topic and reviewed the data they sent to the FDA.  I have come to a very specific conclusion on this issue.  Everyone needs to take a deep breathe and look at the big picture.

The AquAdvantage Salmon is for all intensive purposes an Atlantic Salmon.  As you might recall from a previous post on salmon, all commercial Atlantic Salmon is farm raised since it was fished to near extinction in the Atlantic.  The AquAdvatage Salmon has two major differences.  They introduced the growth hormone of the much larger Coho Salmon and a cool water tolerance gene found in the eelpout.  These modifications allow the salmon to grow to market size in half the time.

Read the full post at Foodie Knowledge

Foodie Friday: Salmon Basics

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I spent most of my life disliking the flavor of salmon.  Growing up most of the salmon I ate came from a can and was served in “patty” form.  As I worked in casual dining restaurants I would occasionally try the salmon dishes only to be turned off by the lingering flavors it would leave with me.  It was not until working at an upscale seafood restaurant that I learned what good salmon tasted like.  This is the equivalent of someone disliking beef based upon the experience with $2 steaks.

Very few proteins vary as much in flavor as salmon.  The difference in taste between imported farm-raised salmon and wild caught Alaskan King salmon is as wide as the difference between Boone’s Farm and Moet Chandon.  Knowing what type of salmon to order in a restaurant is the key to a guest’s enjoyment of a salmon dish.  Knowing the differences between them and which to recommend is the job of a great server.  Basic salmon knowledge is vital to every server dealing with seafood on his or her menu.

Read the full post at Foodie Knowledge

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