Tuesday, December 15, 2015

The more humanely a fish is killed, the better it tastes

The more humanely a fish is killed, the better it tastes

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 ofFood 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
http://nrn.com/seafood-trends/wild-vs-farmed-seafood-false-dichotomy