Word: salmons
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Whether served as raw sushi, grilled steak or in thin smoked slices, most of the salmon you eat these days is not the sleek sport fish that has been a favorite of anglers since Izaak Walton but rather a chunky, sluggish creature raised in captivity. Indeed, salmon caught in the wild accounts for less than half of all salmon sold...
...fast, resist disease and outmate competitors. If approved, it could provide protein to millions of people at a time when fish stocks are perilously low. But as you might expect, some critics are carping. They consider the supersalmon a biological time bomb that could destroy the remaining natural salmon populations and wreak other environmental havoc. To them, the supersalmon is nothing less than a "Frankenfish...
...fish researcher in Newfoundland found that even though his saltwater tank had frozen, the flounder in it survived. Adapted to icy Canadian waters, the fish turned out to have a gene, known in other polar fishes, that produces an anti-freeze protein. While trying to splice this gene into salmon so it too could be grown in colder waters, scientists made a second accidental discovery: they found that while the gene didn't keep the salmon from freezing, a portion of it, when stitched onto a salmon's growth-hormone gene, greatly speeded development--up to five or six times...
...commercial aquaculture not just in Canada but in New Zealand, Chile and the U.S. as well. By turning to the supersalmon, says Elliot Entis, A/F's president, fish farmers could double production without doubling costs because the fish converts food into body mass so much more efficiently than ordinary salmon. That, he says, would mean "more fish for more people at a lower price...
...Give carte blanche to film noir. Elegant trenchcoats and khakis are for sexy gumshoes of the '40s and beautiful bods of today. Think bright coral lipstick is only for your decomposing Great Aunt Hortense? Think again. Any would-be femme fatales knows that salmon orange is the only color worth puckering...