Just in time for Halloween: Genetically modified salmon are becoming the topic of conversation. We’re now questioning safety, morality, and taste. Salmon is my favorite fish. It brings back childhood memories of sitting on the river and fishing with my dad. And when I found out it was healthy I couldn’t have been happier. Lately, the world’s supply of salmon has been dwindling, threatening fish houses and sushi restaurants alike.
Aqua Bounty is the company that has been developing genetically modified Salmon that grow twice as fast. And it’s said that this mix-and-match of genetics wouldn’t be labeled differently in stores. The only way I could go for that is if they tasted the same – exactly the same. Which, let’s be real, isn’t be possible. A wild salmon that was born and raised in the rugged Alaskan terrain is going to have more of a kick than any test-tube salmon baby. People are also concerned about potential allergens and the possibility of these “Frankenfish” getting out into the wild and wreaking terror on the wild salmon population.
It’s one thing to mess with our crops, but putting the meat we eat in the hands of scientists is a little scary. I think as long as this “new salmon” is separated from the real salmon I’ll accept it (but I still won’t eat it). How much worse can it be from the hormone filled and potentially diseased meat that already tries to creep onto our plates?
What’s next? An engineered pig that will produce less harmful phosphorus waste? NooOo - not my bacon!
Bookmark this on Delicious