FRDC Global News - The Chemistry of Fish #HaroldMcGee #FishTaste - TopicsExpress

FRDC Global News - The Chemistry of Fish #HaroldMcGee #FishTaste #FishChemistry #FishFlavour Did you know that know that Salmon have a unique fruity floral favour and unique scent due to their fats and partly to the pink as taxanthins they acquire from eating crustaceans, which in turn create them from the beta-carotene they’ve obtained from algae? Harold McGees studies explore why fish as food—tastes and smells the way it does, why you like it, and why you sometimes don’t—and why you must bear in mind the adaptations fish have made to life in water. discovermagazine/2004/nov/chemistry-of-fish

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