Reminds me, the only fish I like better raw than salmon with wasabi & soy sauce is raw tuna. Curiously not many of the regular sushi places stock it but I found one in Greensborough Plaza yesterday that made me some raw tuna rolls while I waited. Excellent They also served good wasabi, not from those little plastic packets. ps. Most of the wasabi we're served in Australia is dyed so it looks like the real stuff These guys from Tassie will sell you the real stuff. http://www.shimawasabi.com.au/ ==
NZ was the model they didnt follow in Tasmania, until 2006ish. They got bitch slapped by the chefs once they found out anti biotics were in the fish feed and were detected in native fish around the farms. I knew the kiwi founder of the industry and he didnt want to replicate it. He hated the thought of expansion in Macquarie Harbor shocked him (he was always a scientist). A lot of it isnt even wasabi.
When i watch the fish mongers filletting the fish from whole... they look normal to me ???? Am i missing something?
It wouldn't bother me . But... That won't get people to watch 4 corners. Wild Salmon are pink because something they eat in the wild makes them pink Farmed Salmon are pink, because something they eat in the farm makes them pink. 4 Corners say "Farmed Salmon are dyed pink"... It's delicious.
And I don't think that wild caught salmon should be available for sale and people should be forced to eat farmed salmon if you want it. The ocean's fish stocks aren't an endless supply.
Agree with this endlessly. And if the farming practices need to be better, make them better and charge more for the product....
Yep, doesn't seem like a big deal, it's the same naturally occurring chemical that gives them the colour in the wild anyway.
But, but... CHEMICALS! Think of the CHILDREN! Now please excuse me while I finish cooking this bacon.
Feather, bumholes. That kind of thing. I am more worried about the environment around the pens, they used to be good fishing around them, not any more, just white silt.
I once heard the rumour marg would be black if not coloured. No idea if true or not and never bothered to google it. Apparently foods such as pre-packaged mince have their packets injected with CO2 and Nitrogen to keep it looking "healthy red".
Needs a trace amount of carbon monoxide too. Anyway, those gasses won't poison you as served. What you should be wary of is mincemeat with sulphur dioxide.
Yes. It's true of farmed salmon in general. It's also one of the smallest least important "problems" with farmed salmon...
i know soap isn't naturally white either, it's some off colour that i believe it made white using titanium dioxide.
