Genetically modified salmon has been in the news over the last few months with a number of chefs debating the merits of working with the meat. Chefs in Dallas, however, are less than eager to work with the GMO fish. While the FDA has claimed there are no noticeable differences between wild and genetically modified salmon, local chefs are not willing to take the chance.
“The bottom line is we think it’s a bad idea,” Jon Alexis, owner of TJ’s Seafood Market & Grill, told the Dallas News. “We don’t plan on selling it. I don’t understand the need for it. We have a healthy wild salmon population and high-quality farm-raised salmon.”