The more humanely a fish is killed, the better it tastes
The more humanely a fish is killed, the better it tastes Email Brendan By Brendan Bane 10 December 2015 1:15 pm Comments If you’re an eco-conscious eater, you’ve probably asked how your fish journeyed from ocean to aisle. But have you ever asked how the fish died? Researchers have shown that meat from stressfully slaughtered fish may have a shorter shelf life—and a worse taste—than fillets from quickly killed fish. In the study, to appear in the 1 January 2016 issue of Food Science , the team compared two groups of rainbow trout. follow the link for the rest of the story. http://news.sciencemag.org/plants-animals/2015/12/more-humanely-fish-killed-better-it-tastes Science | DOI: 10.1126/science.aad7558