I remember the first time I ate fresh-caught wild salmon. Oh wow! It was so DELICIOUS! It didn’t taste like the salmon that I had been eating until then, but fresh-caught wild salmon was so light and flakey that it melted in my mouth. Spoiled by that experience, I stopped eating Atlantic salmon (which is farm raised) or any other farm-raised fish. At first, I made this decision based on flavor only. Then, when I learned about the terrible practices of using antibiotics in treating farm-raised fish and the filthy conditions in which the fish are raised, I became even more adamant about eating only wild fish. But now, corporations have just won the right to GENETICALLY ENGINEER OUR SALMON, and what’s worse: THEY DON’T HAVE TO INDICATE THAT THE FISH IS GENETICALLY ENGINEERED ON THE LABEL!
This is WRONG on so many levels.
Here are some bullet points about GE Salmon:
- In Nov 2015, the Food and Drug Administration (FDA) approved genetically engineering food animal for sale and human consumption (Of course, the US is the first government agency to do this…)
- GE Salmon = Atlantic salmon, deep-water ocean eelpout, and Pacific Chinook salmon all genetically combined to create this Frankenfish
- GE Salmon grows twice as fast as Atlantic salmon (imagine the hormones needed to produce this?)
- GE Salmon will not be labeled so you won’t know when you’re eating GE, farm-raised, or wild salmon when reading the labels.
- GE Salmon eggs will be manufactured in Canada but GE Salmon will be raised in Panama. The food will travel 5,000 miles before reaching the US.
- GE Salmon will destroy our wild salmon population and produce unknown hazards in our ecosystems.
Dr. Anne Kapuscinski and Dr. Frederik Sundstrom, National Marine Fisheries Service and Fish and Wildlife Service, oppose the FDA’s decision to approve GE salmon. They claim that the FDA hasn’t effectively evaluated environmental risks. Sign petitions and contact your representatives to STOP genetic engineering of salmon and all fish, and require all food manufacturers to list ingredients and food processing techniques (genetic engineering) on their products.