The FDA should check with chef Philippe Parola before it decides whether to approve consumption of fast-growing genetically engineered salmon in the U.S. He’s the guy trying to commercialize Asian carp, a species so prolific Midwest boaters and fishermen literally have to beat them off with baseball bats. Either fish could provide a low-cost seafood option for your restaurant. Genetic engineering (GE) has already been used to produce plant crops eaten by U.S. consumers. Salmon would be the ...

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