Just read that a huge chunk of the 'wild' salmon in the US is actually farm-raised escapees

Found that out in a fisheries report from Alaska last month, and it totally messed with my whole 'buy wild' grocery rule. Anyone else have a food fact that flipped a switch for them?

5 comments

5 Comments

paul_taylor213mo ago

Totally get that feeling. The weird one for me was finding out a lot of "fresh" orange juice is actually stored in giant tanks for over a year, then flavored back up before it hits the carton. Makes you wonder what "fresh" even means on a label anymore.

anderson.piper3mo ago

That salmon fact hit me too, I saw a study from Washington state that said something like 40% of fish labeled wild were actually from farms. My switch flip was learning most pre shredded cheese has potato starch or wood pulp to keep it from clumping. I just buy blocks now and grate it myself, tastes way better anyway. It's frustrating when you're trying to make a good choice and the info isn't straight.

angela_harris1mo ago

Oh man, I actually don't mind the starch on shredded cheese! It helps it melt better for tacos and stuff, and I honestly can't taste the difference once it's cooked.

paul_taylor213mo ago

Well, my big food wake-up call was "wasabi." Paid extra for the real stuff for years, turns out it's almost always just colored horseradish and mustard powder. Felt like a real fool holding that green tube.

vera_lewis21mo ago

Hold on @anderson.piper, the wood pulp part is even worse than you think. That cellulose is often the same stuff used as filler in cheap dog food, not even food-grade processing. Makes you wonder about the whole supply chain behind a simple bag of cheese.