Farmed Norwegian Salmon World’s Most Toxic Food
Chef Marcus Guiliano is an award-winning chef, green restaurateur, author, real food activist, professional speaker, restaurant consultant & ultra-marathoner. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and trouble shooting for other restaurants.
Any idea where your fish originates?
Another note, maybe you’re not old enough to know this but take it from me that the fish you see in a tuna can looks WORLDs away from what it looked like 25 years ago.
Only 10 percent of all large fish—both open ocean species including tuna, swordfish, marlin and the large groundfish such as cod, halibut, skates and flounder—are left in the sea, according to research published in today’s issue of the scientific journal = Nature. May 15, 2003
And that was 2003.