Wednesday, Jan. 05, 2011
Frankenfish Sticks
I wrote last year about the dire need for farmed fish, if the world's wild stocks aren't to be irretrievably depleted. This is one issue that has many gourmets on the wrong side; wild fish may taste better, but we can't afford to keep eating it. So I, for one, welcome the prospect of genetically modified salmon, even if it does contain DNA from another species to help it grow faster. The FDA hasn't given it final approval yet, but it seems likely to. I just hope it tastes good.