Show 148, November 28, 2015: GMO Salmon and Dungeness Crab with Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosGMO (genetically modified organism) foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Approval took a very long time. The salmon was developed by AquaBounty Technologies.

Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment?

This is the first GMO creature to be approved for sale as food for humans. It raises a lot of questions. Since this salmon is farm-raised in ocean pens Chef Andrew has one primary concern. If a GMO salmon escapes from a pen and then mates with a non-GMO salmon what is the result ? How would that potentially impact the environment?

The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Oregon and Washington have also postponed their crab seasons.

For right now we can only source the coveted, seasonal Dungeness crab from Alaska and Puget Sound. Expect a price increase…Chef Andrew will explain the unfortunate ramifications.

 

Show 134, August 8, 2015: Executive Chef Andrew Gruel of Slapfish

Andrew GruelThe raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a legitimate trend…Oysters are sexy.

Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” (Thanks to the Food Lover’s Companion for the quote.)

There are three primary species of oysters that are commercially harvested domestically. They are West Coast, East Coast and the Olympia. West Coast and East Coast are the most common. They can be sold under different names depending on where they are harvested. Live oysters as best enjoyed as fresh as possible.

Oysters are high in calcium, zinc and iron. They provide a good source of protein. Best of all they are one of the most sustainable varieties of seafood available. Oysters are filter-feeders so they help keep the oceans clean. Most are now farm-raised in the ocean in clean waters so they are perfectly safe to enjoy year-round.

Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about these plump bivalves that now are seemingly on restaurant menus everywhere.