Rick Moonen is an acclaimed chef who runs the restaurant RM Seafood at Mandalay Bay in Las Vegas, Nevada, and is the author of the cookbook Fish Without a Doubt: The Cook's Essential Companion. For the past 20 years, he has been one of the country's leading advocates for the sustainable seafood movement. Follow him on Facebook and Twitter.
I am and always will be completely against any food that has been altered genetically for human consumption. And never, in the 30-plus years I have been a restaurant chef, has one customer requested a genetically modified organism for dinner.
This is why I was alarmed to learn early this month that the Food and Drug Administration announced with "reasonable certainty" that a new genetically modified Atlantic salmon awaiting approval posed "no harm" to humans who might soon have the opportunity to buy it and eat it as though it were a fish from nature. The announcement brings this "Frankenfish" one step closer to your table.
But make no mistake. The creation of this fish is just another tactic for big industry to make bigger, faster profits with no consideration for the impact it will have on our personal health and the health of our environment and ecosystem.
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