NEW YORK: Inside an Indiana aquafarming complex, thousands of salmon eggs genetically modified to grow faster than normal are hatching into tiny fish. After growing to roughly 10 pounds (4.5 kilograms) in indoor tanks, they could be served in restaurants by late next year.
The salmon produced by AquaBounty are the first genetically modified animals approved for human consumption in the US. They represent one way companies are pushing to transform the plants and animals we eat, even as consumer advocacy groups call for greater caution.
AquaBounty hasn’t sold any fish in the US yet, but it says its salmon may first turn up in places like restaurants or university cafeterias, which would decide whether to tell diners that the fish are genetically modified.
“It’s their customer, not ours,” said Sylvia Wulf, AquaBounty’s CEO.
To produce its fish, Aquabounty injected Atlantic salmon with DNA from other fish species that make them grow to full size in about 18 months, which could be about twice as fast as regular salmon. The company says that’s more efficient since less feed is required. The eggs were shipped to the US from the company’s Canadian location last month after clearing final regulatory hurdles.
As AquaBounty worked through years of government approvals, several grocers including Kroger and Whole Foods responded to a campaign by consumer groups with a vow to not sell the fish.
Already, most corn and soy in the US is genetically modified to be more resistant to pests and herbicides. But as genetically modified salmon make their way to dinner plates, the pace of change to the food supply could accelerate.
This month, President Donald Trump signed an executive order directing federal agencies to simplify regulations for genetically engineered plants and animals. The move comes as companies are turning to a newer gene-editing technology that makes it easier to tinker with plant and animal DNA.
That’s blurring the lines around what should be considered a genetically modified organism, and how such foods are perceived. In 2015, an Associated Press-GfK poll found two-thirds of Americans supported labeling of genetically modified ingredients on food packages. The following year, Congress directed regulators to establish national standards for disclosing the presence of bioengineered foods.
But foods made with the newer gene-editing technique wouldn’t necessarily be subject to the regulation, since companies say the resulting plants and animals could theoretically be produced with conventional breeding. And while AquaBounty’s salmon was produced with an older technique, it may not always be obvious when people are buying the fish either.
The disclosure regulation will start being implemented next year, but mandatory compliance doesn’t start until 2022. And under the rules , companies can provide the disclosures through codes people scan with their phones. The disclosure also would note that products have “bioengineered” ingredients, which advocacy groups say could be confusing.
“Nobody uses that term,” said Amy van Saun of the Center for Food Safety, who noted “genetically engineered” or “genetically modified” are more common.
The center is suing over the US Food and Drug Administration’s approval of AquaBounty’s salmon, and it is among the groups that asked grocers to pledge they wouldn’t sell the fish.
The disclosure rules also do not apply to restaurants and similar food service establishments. Greg Jaffe of the Center for Science in the Public Interest noted that AquaBounty’s fish will represent a tiny fraction of the US salmon supply, and that many people may not care whether they’re eating genetically modified food. Still, he said restaurants could make the information available to customers who ask about it.
“The information should not be hidden,” Jaffe said.
AquaBounty’s Wulf noted its salmon has already been sold in Canada, where disclosure is not required. She said the company believes in transparency but questioned why people would want to know whether the fish are genetically modified.
“It’s identical to Atlantic salmon, with the exception of one gene,” she said.
Restaurants could be 1st to get genetically modified salmon
Restaurants could be 1st to get genetically modified salmon
- The salmon produced by AquaBounty are the first genetically modified animals approved for human consumption in the US
- They represent one way companies are pushing to transform the plants and animals we eat, even as consumer advocacy groups call for greater caution
Where We Are Going Today: ‘Abou El-Sid’ authentic Egyptian restaurant in Jeddah
- Abou El-Sid truly offered an immersive and delightful culinary experience
As a food enthusiast eager to explore diverse cuisines, I recently visited Abou El-Sid, an authentic Egyptian restaurant in Jeddah.
The ambiance welcomed me with dim lighting, maroon walls, and nostalgic portraits of iconic figures from Egypt’s golden age of cinema.
I began with the lisan asfour soup, its flavorful broth setting the stage for the feast ahead. For mains, I enjoyed traditional dishes like molokheya, mixed grill, and mahashi, each bursting with authentic flavors.
To accompany my meal, I couldn’t resist the mumbar, a savory delight of lamb intestines stuffed with rice and spices.
Opting for outdoor seating, I basked in the warm sun and tranquil atmosphere, enhanced by classic Egyptian melodies playing softly in the background. Abou El-Sid truly offered an immersive and delightful culinary experience.
Who is Abou El-Sid?
In the heart of Fatimid Cairo resided a humble yet legendary cook, Al-Sayyed Abou El-Sid. Renowned for his exquisite dishes, influenced by the Ottoman Empire and Egypt’s rich gastronomic heritage, his culinary masterpieces attracted admirers from far and wide. Even the sultan, after tasting his creations in disguise, offered him a prestigious position as his chef.
However, Abou El-Sid realized that palace life couldn’t replace the warmth of his humble home. Despite the sultan’s refusal to let him go, he eventually escaped, leaving behind his culinary secrets in a book.
Centuries later, his book was discovered, inspiring an authentic Egyptian restaurant named after him. Today, Abou El-Sid’s legacy lives on through the restaurant, delighting diners with genuine Egyptian cuisine rooted in his timeless recipes.
For more details, visit @abouelsid_ksa on Instagram.
Where We Are Going Today: ‘The Lucky Llama’ restaurant in Jeddah
- Situated in the Al-Mohammadiyyah district, The Lucky Llama was established by chef Nihal Felemban
The Lucky Llama, a fine-dining restaurant in Jeddah, specializes in Nikkei cuisine, which combines culinary elements from Peru and Japan.
This unique style blends the colors, flavors, and aromas of both countries to create a harmonious dining experience.
Nikkei cuisine showcases the delicate and imaginative aspects of Japanese cooking alongside the bold and spicy flavors of Peru.
Situated in the Al-Mohammadiyyah district, The Lucky Llama was established by chef Nihal Felemban.
The cozy interior features plush seating, soft lighting and rustic decor, creating a welcoming ambiance.
I began with the salmon crispy rice, a blend of crispy rice, spicy truffle sauce, Norwegian salmon and jalapeno slices for a spicy kick. Each bite offers a harmony of flavors and textures, with the rice crunch complementing the buttery salmon.
To cleanse my palate between dishes, I chose the sake sour, a refreshing mix of sake, lime, yuzu and green tea syrup.
The nigiri menu stands out with vibrant flavors.
The scallop nigiri delighted with its rich umami taste, enhanced by truffle butter, parmesan and black lime zest.
My main course, the arroz con langosta, featured bomba rice, tom yum Nikkei broth, lobster and prawns — similar to paella but with a unique fusion twist.
For dessert, I enjoyed the sweet churros coated in cinnamon sugar, dipped in creamy dulce de leche.
The welcoming staff and top-notch service elevate the cozy ambiance. For more details, visit @theluckyllama.co on Instagram.
Top restaurant suggestions across the Kingdom during Eid holidays
- Suhail provides an authentic Saudi hospitality experience based on traditional cuisine
- Le Grenier a Pain in Riyadh is a charming French bakery and brunch spot
JEDDAH: The Eid breakfast, when loved ones come together to share delicious food and create lasting memories, is a cherished tradition. If you are looking to elevate your Eid breakfast experience, here are some top restaurants from around the Kingdom:
Suhail
Suhail provides an authentic Saudi hospitality experience based on traditional cuisine. Its ambiance takes inspiration from the captivating allure of the Arabian Peninsula desert, offering a comfortable setting for diners.
Lute Twaiq
Indulge in Italian and Levantine cuisine at Lute Twaiq. The Riyadh restaurant offers a breakfast buffet featuring traditional Italian and Levantine delicacies, including pasta, risotto and Neapolitan pizzas. Options like the eggplant beef hamsa are also available, prepared in the Neapolitan style. Eid breakfast starts at 6 a.m., perfect for early morning celebrations. Dammam residents can also enjoy Lute Twaiq at a branch in the city.
Le Grenier a Pain
Le Grenier a Pain in Riyadh is a charming French bakery and brunch spot. The menu features an array of French baked treats, including flaky croissants, buttery pain au chocolat and indulgent quiches. For Eid breakfast, Le Grenier a Pain serves specially prepared dips and diverse cheese platters, ideal for sit-down family gatherings or as a grab-and-go option.
ALFOLK
Enjoy breakfast at ALFOLK in Shangri La Hotel, featuring an international cuisine spread for SR595 ($158) per person. Alongside delicious dishes, guests can enjoy live music by two talented musicians, a photo booth and fun activities like face painting and clown performances. A fun-filled morning is the perfect start for Eid festivities.
The Waterfront Kitchen
The Waterfront Kitchen serves breakfast from 7 a.m. to 11:30 a.m. After enjoying a delicious meal, guests can continue their Eid celebrations with the regular lunch menu. Families can also take advantage of two hours of complimentary access to the kids’ club.
Burnt restaurant
Celebrate Eid at Burnt restaurant with a morning feast featuring a curated menu of dishes. Try the cheese platter, offering three dips paired with flavorful accompaniments for SR43. The restaurant also serves fried Asian eggs, a fusion of roasted potato and kohlrabi with Korean chili and miso, topped with fried eggs and sesame, for SR24.
Atareek Al-Madi
Atareek is a cultural hub featuring a museum, art gallery and space for Hijazi folk celebrations. It showcases traditional karweet and mirkaz wooden benches adorned with intricate Arabesque designs. Atareek’s Eid breakfast serves popular Saudi dishes like mugalgal, mandi lamb, Saudi white coffee and Ta’ateemah.
Pattis France
Pattis France, nestled on Prince Turki Corniche Road along the Alkhobar waterfront, provides a refined setting for an elegant Eid morning with family. The menu boasts a variety of egg dishes — scrambled, poached, or as omelets — alongside French baked treats and artisan desserts.
Fatte w Snobar
Fatte w Snobar offers authentic Levantine cuisine across multiple branches in Alkhobar, Dammam, Al-Ahsa, Abha, Al-Qassim and Madinah. The restaurant provides convenient breakfasts and grab-and-go packages perfect for Eid. These curated boxes feature a variety of dishes, including creamy hummus, foul, crispy falafel, succulent kebdah, omelets, assorted cheeses, pickles and fresh salads.
Mild
Located in the heart of King Abdullah Branch Road in Madinah, Mild offers a modern culinary experience perfect for Eid breakfast. With a chic and contemporary interior, Mild presents a carefully crafted menu that blends international flavors with local inspirations. From cheese platters to Arabic falafel bowls, refreshing falafel salads to bold bruschetta bowls, and Mexican omelets to Tunisian shakshuka, there are choices for every palate. With options ranging from sandwiches to tacos and focaccia, Mild ensures a pleasant dining experience for all.
Where We Are Going Today: ‘Guaka’ - Mexican-style cuisine in Jeddah
- With its vast and flavorful menu offerings, Guaka restaurant promises a dining experience that celebrates the rich culinary heritage of Mexico in a vibrant and inviting setting
Located on Prince Sultan Road in Rawdah district, Guaka is a new addition to the culinary scene, specializing in authentic Mexican-style cuisine.
This family-friendly restaurant offers a varied menu featuring classic dishes such as their signature guacamole dip paired with crispy tortilla chips.
Start your culinary journey with a selection of appetizers, including taquitos, and deep-fried tortilla rolls stuffed with savory beef, served with a side of salsa. For a hearty and satisfying main course, indulge in the Mexican-style rice bowl featuring tender chicken or beef, topped with sweet corn, creamy guacamole and a flavorful sauce.
A standout dish is the Birra nachos, which combines Mexican-style slow-cooked beef with crunchy corn tortilla chips, topped with a medley of ingredients such as pepper, jack cheese, sour cream, jalapenos and chipotle mayo. The result is a harmonious blend of flavors and textures.
From the fiery chipotle chicken tacos to the delicious grilled shrimp tacos laced with lime and dill, Guaka’s many options cater to all tastes. The marinated beef al pastor tacos are served with grilled peppers and fruits cooked in a shawarma style and topped with onion and parsley. Tacos with grilled vegetables and a smoked eggplant salsa topped with fried okra and red radish are another tasty alternative for vegetarian diners.
For those craving a comforting classic, the quesadilla menu offers both chicken and beef varieties served in warm, white tortillas. To end your meal on a sweet note, indulge in the decadent de toast dessert, a delicious treat featuring bread battered with dulce de leche and topped with a luscious white cream.
Quench your thirst with a selection of refreshing drinks, including the mango rosemary chili mojito, the pineapple vanilla margarita made with fresh pineapple and vanilla, and the basil coconut mojito, a delightful blend of fresh lemon and lime juice with hints of basil and coconut syrup.
With its vast and flavorful menu offerings, Guaka restaurant promises a dining experience that celebrates the rich culinary heritage of Mexico in a vibrant and inviting setting.
For updates and more details, check their Instagram @guaka.sa
Ramadan recipes: Lentil and vegetable soup
- Lentil soup has been a popular dish since the days of ancient Egypt
Lentils originated in Arabia, with records showing references to the legume in pharaonic texts, as well as ancient Iraqi and Shami scrolls and scripts.
The legume grew in popularity around the Middle East and was exported further afield by merchants.
Lentil soup has been a popular dish since the days of ancient Egypt. It is rich in vitamins and proteins, and is suitable for infants aged 6 months and older. People in the Middle East also drink the soup during winter to boost the immune system and ward off illness.
In this recipe, which is suitable for vegans and those following a keto diet, a variety of vegetables is added to provide extra flavor and visual appeal.
For the ingredients, you need 250 grams cooked lentils, 250 grams spinach, one onion, one red bell pepper, one potato, two cloves of minced garlic, one large carrot, one liter of vegetable stock, two tablespoons of chopped parsley, one tablespoon of chopped coriander, and salt and pepper.
Dice the carrot, red bell pepper, potato and onion, and place in separate bowls.
In a large pot, add a small amount of olive oil at medium heat, then add the onion and stir until golden brown. Then add the garlic and stir again. After 30 seconds, add the potato and mix for two minutes, then add the carrot and red bell pepper.
Pour the vegetable stock after five minutes, add the salt and pepper for seasoning, and simmer for 15-20 minutes until the vegetables are tender. Add the lentil and spinach and cook for five added minutes.
After the soup is ready, let it cool a little, garnish with the parsley and coriander, and serve. Lemon and chili flakes can be added for more flavor if desired.
