UPDATE: "Fish Wars" Episode II: Attack of the Salmon Clones

As the FDA's hearings on AquaBounty's genetically modified fish kicked into high gear this week, new and more vociferous arguments were made on both sides of the issue.
CNN.com's "Eatocracy" blog (which has been doing the best reporting on this story) has a story positing the argument from both sides of the scientific perspective.
While many of the arguments discussed in the story that are bing made against AquaBounty's case are presented in our previous post, some scientists make the case that the inherent containment of farming the new strain will prevent any future damage to the eco-system. It's an intriguing point that will have to be explored by the FDA, who plan to announce their ruling in a matter of weeks.

From our perspective though, the question remained as to what the effect would be at restaurants and supermarkets should the FDA approve AquaBounty's request or allow the EU to begin marketing it's genetically altered bluefin internationally.
So, last week we spoke to a local chef, and future host of her own show on The Food Network, Anne Thornton (who admittedly is our cousin) about her take on serving any version of genetically altered fish. As bluefin is a much more hot-button topic amongst NTC restaurants due to its higher marketability, the chef was very keen to discuss it;

"A chef is only as good as her/his ingredients, so I would only use the highest quality ingredients in my food. Farm raised blue fin tuna have been pumped full of hormones so that they reproduce at astronomical levels. I don't use fish, fowl or meat that has been pumped full of hormones or antibiotics. Blue fin is not an unexchangeable good. I think that the food industry should respect the fact that Bluefin in the wild are endangered, and create a demand  for other fish that are similar in taste and texture and can be found in abundance such as Atlantic Char."

Her take is clearly akin to the one voiced by Rick Moonen on salmon last week and goes a step further by identifying other market-worthy fish that would alleviate the burden on North Atlantic salmon and tuna.
So now we have to ask the question, who has the more potent ability to establish new trends in retail "fishmongering" and commercial fishing; chefs and restauranteurs or the FDA?
I guess we'll find out soon...

(Ed note; Ms. Thornton asked that we also mention her TV show "Dessert First with Anne Thornton" debuts Sunday, October 24th at noon on The Food Network. So... check your local times and listings)