Several tons of salmone, engineered by biotech company AquaBounty Technologies Inc., will now head to restaurants and away-from-home dining services — where labeling as genetically engineered is not required — in the Midwest and along the East Coast, company CEO Sylvia Wulf said.
Finora, the only customer to announce it is selling the salmon is Samuels and Son Seafood, a Philadelphia-based seafood distributor.
AquaBounty has raised its faster-growing salmon at an indoor aquaculture farm in Albany, Indiana. The fish are genetically modified to grow twice as fast as wild salmon, reaching market size — 8 per 12 libbre (3.6 per 5.4 chilogrammi) - in 18 months rather than 36.
Il Massachusetts-based company originally planned to harvest the fish in late 2020. Wulf attributed delays to reduced demand and market price for Atlantic salmon spurred by the pandemic.
“The impact of COVID caused us to rethink our initial timeline ..no one was looking for more salmone poi,” lei disse. “We’re very excited about it now. We’ve timed the harvest with the recovery of the economy, and we know that demand is going to continue to increase.”
Although finally making its way to dinner plates, the genetically modified fish has been met by pushback from environmental advocates for years.
The international food service company Aramark in January announced its commitment to not sell such salmon, citing environmental concerns and potential impacts on Indigenous communities that harvest wild salmon.
The announcement followed similar ones by other major food service companies — Compass Group and Sodexo — and many large U.S. grocery retailers, seafood companies and restaurants. Costco, Kroger, Walmart and Whole Foods maintain that they don’t sell genetically modified or cloned salmon and would need to label them as such.
The boycott against AquaBounty salmon has largely come from activists with the Block Corporate Salmon campaign, which aims to protect wild salmon and preserve Indigenous rights to practice sustainable fishing.
“Genetically engineered salmon is a huge threat to any vision of a healthy food system. People need ways to connect with the food they’re eating, so they know where it’s coming from,” said Jon Russell, a member of the campaign and a food justice organizer with Northwest Atlantic Marine Alliance. “These fish are so new — and there’s such a loud group of people who oppose it. That’s a huge red flag to consumers.”