Last September's Food and Drug Administration hearings on the introduction of genetically modified salmon into the consumer food system, and issues around labeling the fish as such gave rise to heated debates in Washington and on this very site.
Consumer protection advocates said food should be labeled as such if it derives from a genetically modified organism. AquaBounty - the creator of the "AquAdvantage® Salmon" at the center of the debate, argued that genetically modified salmon should not be required to display additional labeling as it has the same qualities as the non-GMO Atlantic salmon.
Our friends at the newly launched Gilt Taste asked Paul Greenberg, the James Beard Award-winning author of Four Fish, the Future of the Last Wild Food to weigh in on the matter.
Photo: AquAdvantage® Salmon in the background; a non-GMO Atlantic salmon of the same age in the foreground.
In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology we're attempting to do the same.
The United States' Food and Drug Administration is in the midst of public hearings to determine if it will approve AquaBounty Technologies' application for fish spawned from genetically engineered salmon eggs to be allowed for use as food. These "AquAdvantage® Salmon" grow into full-sized fish in half the time that it would take a regular salmon, and if approved, would become the first "transgenic" or genetically engineered animals to be approved for human consumption.
It's a deeply fraught issue for both fans and foes of the technology, but stripping politics and propriety aside, here's what "genetically modified" actually means in the context of fish farming.
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