wchymeus wrote: ↑
Mon Jul 03, 2017 7:02 pm
Ok ok in the States? I am so naive... I saw a trout farm and thought salmons were in the same type of basins...
Anyhow... decided, I'll stop eating salmon from now on. Trouts ok
We have gone off on a bit of a side track here.
I did an internet search on salmon farming. Here are two links. One critical, one more optimistic. Curiously the negative pages (lots) were higher up the rankings.
The bright view (low down the rankings): http://news.nationalgeographic.com/news ... uaculture/
Doomsday (or I suppose the authors would say "realistic") view: http://www.farmedanddangerous.org/salmo ... -problems/
The cages or nets from both are articles are pretty typical of what I have seen over the years. The rectangular frames in the more critical article are also a bit like the pontoons used for mussel farming but in that case they would have lots of ropes dangling from them. Next time you are on a boat of any kind, have a look at the shores of the estuary as you go along and you will likely see some fish farming. I really have no idea about what kinds of fish are farmed today.
There was a story years ago about a certain European country's smoked salmon. The curious feature was that the apparently exported (say) 5000 tons per year, where as they produced/imported only 3000 tons of salmon. However, they also imported some 6000 tons of "sea trout" which curiously are pretty much indistinguishable from salmon for many people especially when it is smoked.
As for fish, you might as well enjoy it while it lasts. The ocean equilibrium has been so bashed about over the last 50-100 years that even a complete halt to fishing and dumping would not bring it back to what it was during most of human history. Obviously, sooner or later it will reach new equilibrium but what that will look like is anyone's guess.
Back to the original topic.
The company who sells the candied ginger assured me that because it is candied ginger, 80% sugar is perfectly OK and the it has a good ginger flavor. The latter is quite true, it has a such a strong flavor that I wonder if it may have an unlisted flavor enhancer.
Yesterday, I read the ingredients on a packet of "organic turkey salami" - this boasted 79% turkey meat**. This was enhanced with palm oil and fructose among the more memorable ingredients.
I am going to the same spot later today. I wonder what interesting (pseudo-) food items I will see.
p.s. back in the dim distant past and I doubt this has change much, some sausages from the British Isles contained so much "rusk" (bread) that they would be in danger of being labelled as "vegan" if sold now. (OK, a slight exaggeration …)