This post is by SmartBlog on Restaurants and Restaurant SmartBrief contributor Janet Forgrieve.
Media outlets might be swimming in stories about the FDA’s upcoming decision on whether to allow genetically modified salmon on America’s dinner plates, but for restaurant guests the topic of GMO fish isn’t coming up all that much in conversation, at least not yet, says one seafood restaurateur.
“I can honestly say not a single guest has brought it up to me, and usually I’m the first person they bring up seafood issues with,” said Bob Bonner, longtime general manager of The Oceanaire Seafood Room in Denver. “I’ve been flooded with questions on the gulf [oil spill] situation and how it’s affecting supply, but this issue hasn’t come up at all yet, which makes me think it’s not as hot a topic among regular news readers as it is among the people like myself who read all the restaurant publications.”
In case the issue hasn’t caught your attention yet: The FDA is scheduled to decide soon on whether to approve Atlantic salmon grown from eggs that contain Chinook salmon genes, which make the fish grow to maturity in about half the time nature typically requires. Maker AquaBounty Technologies and proponents pushing the agency to approve the product for U.S. consumption without labeling it as different from other salmon say the fish is as safe as Mother Nature’s version, and faster growth ensures a steady supply that will help stem the tide of overfishing that may be leading toward a worldwide seafood shortage. Critics, meanwhile, say adding food that has been genetically altered to the food supply is dangerous, especially if the fish isn’t labeled as GMO. Further, some say the safety research done by AquaBounty isn’t nearly extensive enough to prove the product’s safety.
Salmon is one of the most popular fish dishes served at seafood eateries and it’s in the top five at Oceanaire, Bonner says. “Because of the taste and texture, it’s unique. You can describe most fish as tasting like fish, but salmon tastes like salmon, there’s nothing that compares to it.”
Atlantic salmon, the species at issue in the FDA case, is so popular that it has become overfished, creating severe shortages that have led to a commercial fishing ban, which means most of the Atlantic version of the fish that lands on our plates comes from aquaculture operations. That also means it’s likely to show up in Bonner’s restaurants only during the winter months, when wild river salmon is out of season. From April to November, the eatery features fresh-caught river salmon, Bonner says.
Whether the GMO version ever shows up on Oceanaire’s plates will depend largely on the quality and taste of the product, says Bonner, adding that existing relationships built with suppliers of both the wild and farm-raised varieties have ensured a steady supply of salmon year-round. Bonner predicts that most high-end eateries are likely to stick to the familiar products for the foreseeable future.
“For us, it comes down to the quality of flavor,” he says. “As long as the quality of the product is there, that’s the most important factor, and I think [the GMO version] is probably years away from the quality of the farm-raised products we bring in now.”
Are your guests asking about GMO salmon? Will you consider adding it to your menu? Leave a comment.
Image credit, FDS111, iStockPhoto
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I am a restaurant owner and I have had many guest ask and even email me. But my customers ask many question about where their food comes from and how it is produced.
I also believe that the public and customers are entitled to know where their food comes from.
Their is no reason not to tell people about quality and source and let the customer decide!
Yes,, People need to know how there fish is raised and if it is from a GMO source. Labeling is a must!!
Chef gabe
I love the taste of Atlantic salmon from aquaculture, but I believe it is not healthy, so I've cut way back on my personal consumption, and I've taken to serving frozen fillets of wild caught Pacific salmon. It's not as rich, but folks tell me it has more "salmony" taste. I believe that because of its diet, it is a much healthier product than the wonderfully fatty farmed Atlantic species.
If you're serving the farmed Atlantic, you're not serving a truly "natural" product now, but I am not attempting to defend or advocate for the GMO product. I can't wait to taste some, though, and of course will follow the debate.
I'm trying to get folks to eat more US grown Catfish, but it's a hard push, delicious as it is.
At our next ACF meeting, we're serving eggs for dinner several different ways. Remember the fine old American plan resorts in the '60's? We always had an egg dish on for lunch, and very often for dinner as well.
[...] This post was mentioned on Twitter by Heather Turner, Angela Larson and SmartBrief Food, Janet Forgrieve. Janet Forgrieve said: GMO salmon…do you care? http://smartblogs.com/restaurants/2010/09/24/gmo-salmon-a-nonstory-for-many-restaurant-guests/ [...]
GMO salmon is a big topic among customers and restaurant owners in Florida
I have not heard a single person in favor of it actually there is a strong opposition and concern equivalent to the oil spill in the Gulf.
At a recent Florida food show several seafood booth were adamant about not planning to sell it and seafood distributors were devising strategies to insure that they could identify it inspite of possible lack of labeling if approved.
I agree with a previous post that customers want to know the source and origin of their food and we must be able to tell them and be honest about it. It is a matter of trust and it is becoming our stock in trade.
Earning a customer loyalty and respect is a long arduous road. Loosing it is happens in an instant and is the kiss of death. There has been too many breaches of trust and scandals so far among large food companies, we do not need an other one
Denver may not be most representative market for determining customers concerns regarding seafood
Was this article possibly sponsored by Aqua Bounty????????????????
we do not have enough facts at this time to make an informed decision on GMO salmon. I do feel that everyone must be aware of where their food is coming from and how it is produced, we have a right to know what we are feeding our customers and families. I am concerned about possibly contaminating the wild salmon supply should these GMO salmon somehow come into contact with wild salmon. Hopefully the GMO salmon will be sterile. To me it would be a tragedy to forever taint the wild fish and therfore give us no choice about which salmon to eat. I am uncomfortable with altering the genetics of any of our foods, fish or seeds. I prefer ALL of our foods be produced as nature intended and believe natural foods will always be the superior product.
Why is this not a concern to consumer? Do enough people know about this? GM food of any kind is not real food. If the natural fish (real food) is being overfished, perhaps we should think about ways to restore the supply, not create artificial fish. We are headed down a very slippery slope where the next generations will be eating "man-made, altered food. Do we really want that to happen? Are we more interested in making money or protecting consumers?
Thank you all for the comments. This is a great conversation. Restaurateurs, do you put the origin of your products on the menu? (All, some or none?)
We have about as many specials as standard menu items every night, and try to list the source when possible/appropriate (seafood, produce, sometimes meat). I would be hesitant to list my salmon as GMO, but farm raised seems to have become the norm, in which case I usually only know the general region, Canada, or Mid Atlantic. We should certainly require GMO Salmon to be identifies as such, and I would say offer a harvest date, and a location. The more the better. I will consistenlt favor seafood distributors that incorporate as much information as possible.
I REFUSE to eat "Farm Raised" fish. They feed these fish crap and even the farm raised salmon are given food colored pellets to make them the color of Wild caught salmon! People need to wake up and demand labeling of their food. We need to know where our food comes from, how it is raised and be given the choice of whether or not we want to consume this food. And don't even get me started on GMO's. Toxic. Big bad Monsanto has their claws deep in the FDA and the American public has zero protection. It is all about money! They do not allow the use of Bovine Growth hormone in Europe to make their cows produce more milk. That is why children are going through puberty here in America at the age of five! Horrible! We drink RAW milk which the government is trying to stop! God forbid we drink something healthy! Every single batch of milk is tested before delivery. Hormone FREE! The general public is oblivious to all of this, but I will make it my mission in life to educate people about their health. Hormones, Frankenfish, Genetically modified….this ALL affects our health!