Are you better off buying organic salmon or regular salmon? And what is regular salmon anyway? An article in today's New York Times (registration required) highlights a lot of the murkiness that surrounds the "organic" label.
It makes you wish they could just label things "good fish" or "not so good (but cheap) fish."
1 comment:
Yeah, it does make you wish that there was a "they" (and who would they be?) that would simply label fish good or bad, but not likely, right, since, in reality, the only salmon left that are *safe* to eat are Alaskan wild. And so the perversion of the government-slash-where's my $$$?-slash-organic-slash-everyone must get paid-slash-label-slash-oversight goes on. Meanwhile, I am just one more who mourns the passing of the tuna melt as comfort food as a thing of the past. Did you ever think you'd see the day when you understood that you'd be facing explaining to your grandchildren what a tuna fish sandwich was?
Post a Comment