I have been avoiding farm-raised salmon ever since I found out that the "orange" farm salmon is made orange by feeding the fish some peculiar chemical which was once a sun-tan (or maybe fake-tan?) product but pulled by the FDA. Of course, I no longer remember any of the major details, much less where I heard this.. So perhaps my fragmentary information is inaccurate.
But tuna? Damn. Can't they pass the carcasses between two strong electromagnets prior to sectioning off chunks of meat??
Oh well, I hardly ever have sushi these days anyhow.
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I have been avoiding farm-raised salmon ever since I found out that the "orange" farm salmon is made orange by feeding the fish some peculiar chemical which was once a sun-tan (or maybe fake-tan?) product but pulled by the FDA. Of course, I no longer remember any of the major details, much less where I heard this.. So perhaps my fragmentary information is inaccurate.
But tuna? Damn. Can't they pass the carcasses between two strong electromagnets prior to sectioning off chunks of meat??
Oh well, I hardly ever have sushi these days anyhow.
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