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from the two-cars-in-every-garage-and-three-eyes-on-every-fish dept.
The U.S. Food and Drug Administration gave the green light Friday to genetically modified salmon that grow about twice as fast as normal.
The FDA lifted an alert which
Prevented AquaBounty from importing its salmon eggs to its Indiana facility, where they would be grown before being sold as food. The agency noted the salmon has already undergone safety reviews, and that it lifted its alert because the fish would be subject to a new regulation that will require companies to disclose when a food is bioengineered.
Compliance with the disclosure regulations will start showing up in 2020 and becomes mandatory in 2022.
As one might expect, the FDA is under suit by various groups opposed to the sale of the fish.
Called AquAdvantage, the fish is Atlantic salmon modified with DNA from other fish species to grow faster, which the company says will help feed growing demand for animal protein while reducing costs.
The fish are bred female and sterile in containment tanks to help allay fears about them entering the environment.
Previous Coverage here
(Score: 0) by Anonymous Coward on Monday March 11 2019, @04:41AM (3 children)
Grilled fresh salmon is awesome, but all other preserved kinds seem worse than turnip.
Smoked salmon sucks. It's the garbage sushi.
(Score: 2) by Freeman on Monday March 11 2019, @03:56PM
My wife tried getting some water packed Salmon in a sealed pouch. She said it didn't have that fishy taste you would normally get with canned fish or the like. So, maybe try that?
Otherwise, as is true in most cases, you can't beat fresh. Unless you're love smoked food or something like that.
Joshua 1:9 "Be strong and of a good courage; be not afraid, neither be thou dismayed: for the Lord thy God is with thee"
(Score: 2) by HiThere on Monday March 11 2019, @04:52PM
You need to broaden the tastes acceptable to your pallet, but it's true that fresh fish (of any sort) is always better than preserved. And fresh beef is better than corned beef. Frozen salmon can be quite good, but that depends on how it was handled while being frozen...and whether it got thawed while sitting on a loading dock.
Javascript is what you use to allow unknown third parties to run software you have no idea about on your computer.
(Score: 0) by Anonymous Coward on Tuesday March 12 2019, @02:26AM
We wash the salmon (or steelhead) fillet, dry on paper towels, lay on a big piece of Aluminum foil on a baking sheet. Sprinkle Worcestershire sauce over the fish (maybe a tablespoon, enough to cover thinly), then seal the foil up, raise the ends so nothing can leak out.
Bake in hot oven, 425F, time is 10 minutes or so, more if the fish is thick. Open the foil and with spatula or fork, open the thickest part of the fillet, make sure all the "transparent" is gone -- return to oven for a few more minutes if needed.
The Worcestershire sauce flavor mostly goes away, but the fish comes out very moist and tender.