Source: GENETIC LITERACY PROJECT, 7/9/18

In the wild, fish such as salmon or trout eat crustaceans or insects with natural pigments that lend their flesh a pink or red tint. Fish raised in ponds or sea pens, however, receive no such natural coloration. Their flesh is often pale pink or even gray—not so appetizing to consumers used to a healthy pink. Fish farmers routinely add dyes derived from petroleum to the fish’s feed to mask this lack of wild coloration. But researchers think they’ve found a better way to procure these colorful edible additives. Rather than making dyes from petrochemicals, they’re growing the colorants in genetically modified tomatoes.

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