I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Natural Color in Farmed Fish?
Another question today: “I BUY FARM RAISED SALMON FROM SUPERMARKET IT IS FROM ASIA. DOESN’T SAY COLOR ADDED. I SEE ATLANTIC FISH SO CALLED, NATURAL COLOR ADDED. WHY WOULD THEY SAY THAT IF IT IS NATURAL?? DO YOU HAVE AN ANSWER FOR THAT ONE.. THANKS.
LOVE YOUR ARTICLES. AL.”
Weird, no? I discuss this problem in the Fish Quandaries chapter of What to Eat in the section called Label Quandary #3: Artificial Color. The bottom line: all farmed salmon is colored pink because otherwise it would be an unappetizing gray and nobody would buy it. The color, which is fed to fish in the food pellets, usually is a synthetic version of the natural pigment (which originates from krill) but is sometimes isolated from yeast. Is either “natural?” This could be argued either way but the real point is that the FDA has not produced a regulatory definition for “Natural.” It should, if for no other reason than to end the confusion. Food companies want everything to appear “natural” because they know it sells. The fish section is the wild west of the supermarket. Caveat emptor!