The latest conservation/culinary concern involves genetically modified salmon, often referred to as Frankenfish. This is seriously scary stuff.
Fly Fishing blogs have long been advocating diners and chefs choose wild salmon over farm raised, since supporting farm raised salmon increases the chance that the farmed salmon would escape and co-mingle with the wild ones. With Frankenfish the fear is even more intense. No longer mere country-bumpkin farm-raised salmon, these genetically engineered freak fish are a mind-boggling threat if integrated with our delicate wild salmon population.
To quote Chris Wood TU Capitano,
“The FDA is close to approving genetically modified salmon for human consumption. This decision could be disastrous for wild salmon in the U.S. and around the world. We simply can’t let it happen.
Click here to read more about the negative effects of Frankenfish on the Deneki Fishing Blog.
I’m an easy sell on this conservation conversation. I don’t like scary movies at all, so Frankenfish really don’t do it for me. And while I kinda like Gene Wilder, I like my Salmon Wilder.
Just last night I experimented cooking my own wild salmon dish:
- one pound wild salmon, skin side down on a pyrex dish lightly coated with olive oil
- I seasoned the top of the salmon with fresh thyme, salt and pepper
- I baked it low at 200 degrees for 50 minutes (until fish flakes)
- I served the salmon over sautéed spinach and a puree of cauliflower/polenta/goat cheese
The Professor was impressed. My new wifey points skyrocketed. And I earned some good fishing karma.
JOIN THE VOICE OF TROUT UNLIMITED IN A RESOUNDING ‘HELL NO’ TO FRANKENFISH! CLICK HERE TO CLEANSE YOUR