Good morning to all of our beloved friends and clients and today I would like to address the first "Frankenfish" to be allowed by the FDA.
That's right, the first Genetically Engineered Salmon is being sold in Canada. The US firm AquaBounty Technologies says that its transgenic fish has hit the market after a 25-year wait.
Seriously, we could have waited longer like maybe when your humble Fishmonger becomes worm food. "Eh!?" What's up Canada? Have your brains been pickled by all the "skunky" Molsen you keep trying to send us? I mean they are not even requiring that the Fish be Labeled as "Genetically Modified" so the average consumer will be completely unaware of what they are eating. Fortunately, US sales have not been allowed yet due to the fact that we thankfully have folks who do want to require the labeling. As a Fishmonger I am more concerned with "Fake Fish" a hell of a lot more than I care about "Fake News." That said, some of you have emailed me and asked if Metro would ever carry this GM Salmon, to which I have responded
"It is more likely that Metropolitan Seafood & Gourmet would have Hot Yoga Oyster Tastings or Chicken Sushi before any of the GM fish is sold here." By the way, I hear the famous Italian chef "Sal Monella" is experimenting with a Chicken Carpaccio dish... count me out Sal.
Thankfully the hard working Men and Women who hunt the Seven Seas have continued to bless us with Gorgeous Real Seafood that we all can enjoy. That Said, if you are interested in a "Real" culinary flavor excursion then look no further than today's recipes featuring "Little Chef's" Grilled Salmon with an Olive and Fennel Salsa & Grilled Mediterranean Whole Dorade (Sea Bream).
Thank you as always for allowing us the distinct privilege of being your Fishmongers.
Today's Featured Recipes Created With Love for You...
"Little Chef's" Grilled Salmon with an Olive and Fennel Salsa Serves 4
Okay, here's the deal with this one, your looking for "Your" signature dish that has both big flavors but also isn't the same old Grilled Teriyaki Blah, Blah... I get it, so why not insert your name in for "Little Chef". You not only have my permission but my blessing.
For the Salmon
4 - Salmon fillets 6 to 8 ounces each with the Skin on with scales removed
2 cloves of garlic crushed and minced fine
1 teaspoon ground cumin
1 teaspoon of finely grated lemon zest
The juice of 1 lemon
2 teaspoons smoked paprika