Hakan, Just as the US goes over the top on most everything, the fish industry is just another excess. I have heard of some genetic degradation in the farmed Salmon population due to not enough wild introduction. This has caused sick undersized fish which then need antibotics, extra helpings of protien, and such. This just leads to more of the same thing we see in the cattle industries. Short cuts and greed causing major environmental and biological issues. There has also been some noted changes in the enviromental impact of fish farms especially in the latin countries where there are even less controls than here. Water levels contain more waste than should be which impact other aquatic species. I applaud the Swiss in their management of such industries, as they do across the board, but in the US it is a different beast altogether.
On the note of flesh colour, I believe that open ocean (especially cold ocean water) causes the flesh to be red, as steelhead also have that color (and flavour). Something about an oxygen rich environ comes to mind. James Slayden On Fri, 27 Dec 2002, Hakan Falk wrote: > > A point of order, > > I have some friends in Sweden that are farming Salmon and it is a very > controlled industry, at least in Sweden. Normally the feed them with > pellets made of waste from fish industries. Since I was a young boy I > have > been fishing a lot and have some problems with the info about meat color. > The common Salmon (in Swedish Lax) does not have a raw meat that is > particularly red, but a relative to it have very red meat color. In > Swedish > we call it Havslaxöring (English translation Sea-Salmon-trout, do not > know > the English name, could be Seatrout), it grows to the same sizes as > Salmon > and when you fish, you get both kinds. > > Salmon is silver colored and the Sea-trout have similar coloring as > normal > sweet water trout. If you cold-smoke or marinate Salmon, the meat also > get > a little bit yellow-red. Never noticed any difference on meat color > between > farmed and wild Salmon, but the taste is superior for the wild one. I the > fish shop they normally call them both Salmon. I have never heard anyone > dye the meat of salmon, but it is a fish (do not know the English name) > that for hundreds of years was used as Salmon substitute and when they > smoked this one they colored it. Was mostly sold in tin cans. > > Personally I think that good practise Salmon farming is very good. > Especially with the strict measures that they have for farmed ones not to > escape and mix with wild population. It has been giving the wild > population > a chance to recuperate from the over-fishing and power plant problems. > Even > if all power plants in the Scandinavian countries must have fish ladders, > it has effected the population. > > The only colorless Salmon meat I have seen, is after the laid eggs and > they > are passing away. You do not eat them at that point anyway. > > Hakan > > > >On Tue, 24 Dec 2002, girl mark wrote: > > > > > > >Factory farmed salmon, for instance- almost the opposite of the > cows > > > > >described below. The practice involves taking an obviously > carnivorous > > > > >fish, confining it and feeding it a vegetarian diet (probably some > > > kind of > > > > >waste product, I imagine). The result is salmon with no color, > which > > > are > > > > >then dyed red to make the meat attractive to consumers. > > > > Biofuel at Journey to Forever: > http://journeytoforever.org/biofuel.html > > Biofuels list archives: > http://archive.nnytech.net/ > > Please do NOT send Unsubscribe messages to the list address. > To unsubscribe, send an email to: > [EMAIL PROTECTED] > > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service. > Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Biofuels list archives: http://archive.nnytech.net/ Please do NOT send Unsubscribe messages to the list address. To unsubscribe, send an email to: [EMAIL PROTECTED] Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
