03 May '11, 3pm

Green: When 'Fresh' Fish is Really Frozen

The tilapia arrayed between the salmon steaks and flounder filets at an upscale supermarket down the block from my home in Manhattan looks as if it were plucked out of the water yesterday, and it costs far less than those other fish. Meridith Koh for The New York Times Guess: fresh or frozen? But if you ask about the provenance of tilapia at your own market, you may discover what I did: that it was previously frozen and then thawed and put on display among fresh fish. And it was farmed in China. How can it look so good after that kind of journey? Much of the tilapia farmed in China is frozen and then treated with carbon monoxide, a gas that prevents meat and seafood from discoloring as it ages. When it is thawed, it looks like new. Carbon monoxide-treated fish is safe to eat, but the treatment does deprive consumers of visual cues about the freshness and handling of the se...

Full article: http://green.blogs.nytimes.com/2011/05/03/when-fresh-fish...

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Green: One Fish, Two Fish, False-ish, True-ish

green.blogs.nytimes.com 01 May '11, 8pm

Thomas McDonald/The New York Times Menhaden like these picked up by a Connecticut fisheries boat are among the fish stocks...

Green: One Fish, Two Fish, False-ish, True-ish

green.blogs.nytimes.com 01 May '11, 4pm

Thomas McDonald/The New York Times Menhaden like these picked up by a Connecticut fisheries boat are among the fish stocks...

Green: One Fish, Two Fish, False-ish, True-ish

green.blogs.nytimes.com 01 May '11, 2pm

Thomas McDonald/The New York Times Menhaden like these picked up by a Connecticut fisheries boat are among the fish stocks...

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mnn.com 09 May '11, 2am

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