The Food and Drug Administration announced on Friday that it is lifting an import ban that prevented a brand of genetically modified salmon—dubbed “Frankenfish” by some—from reaching U.S. shopping selves, CNN reported. Continue reading FDA Lifts Import Ban on Genetically Modified Salmon That Reach Market Twice as Fast
In health updates that absolutely no one wants to hear, the Centers for Disease Control and Prevention are warning that a tapeworm that was previously believed to only exist in fish from Asia has been found in Alaskan Salmon. Hold on to your guts.
IF YOUR PAN-SEARED salmon didn’t quite turn out right, you may be tempted to blame it on the type of salmon you bought—maybe it was farm-raised instead of wild—but none of that should matter if you understand the chemistry of how this colorful fish cooks. For another episode of Edible Science, Dan Souza, ultra chef-nerd and co-author of the new Cook’s Scienceby America’s Test Kitchen, shows us how brining and low temperatures can help enhance the flavor and retain the moisture of salmon, no matter what kind you buy.
In a landmark decision more than two decades in the making, the US Food and Drug Administration announced its approval of a genetically modified Atlantic Salmon variant on Thursday. The AquAdvantage salmon, which was initially developed back in 1989 and submitted for approval in 1995, grows far faster than its conventionally bred brethren. The FDA has deemed it safe for human consumption, equally nutritious as other salmon varieties and not dangerous to the environment. And since the GMO salmon is considered nutritionally equivalent to regular salmon supermarkets will be able to carry the fish without having to label them being GMO.