It's not only spring fruits and vegetables that display vivid colors. Fish does too. I'm still at the market in Montrichard in June 2008. I had a great camera, but I didn't keep it very long. I gave it to my sister and bought myself a new one. That's the one I use all the time now. Both were Panasonic Lumix pocket-size, long zoom models. Looking at these photos makes me want fish for lunch today. Instead, I'll be cooking a beef chuck roast (basse-côte in French).
While the subject is fish, I need to say that I think I'm growing scales. It's raining (lightly) right now, and it's predicted to rain all day. I suppose we can still hope for a sunny summer.
Ken, look at Susan's post for this morning... that will show you the flooding!! And our friends Dennis and Angela being rescued!
ReplyDeleteAnd I like the fish post!!
DeleteI love all of the market photos!
ReplyDeleteSorry to hear about the flooding. I think Walt was lucky to get your grass cut once.
ReplyDeleteHe only got one-third of the yard cut before the rains came back. The grass out there is still mostly tall and wet, and the ground is slushy.
DeleteThat orange salmon looks great. Here they all state that they have color added!
ReplyDeleteI just found an article in French that says about wild salmon that they are naturally orange. Farm-raised salmon have gray flesh unless treated with dietary additives that turn them orange. Here's an excerpt:
DeleteNon, le saumon d'élevage n'est pas naturellement orange... Mais gris. Des pastilles permettent de lui donner une belle couleur orangée, comme son cousin sauvage.
C’est un signe si distinctif que son nom est même devenu celui d'une couleur : pourtant, le saumon n’est pas orange. Du moins, pas celui que vous achetez le plus souvent au supermarché, un saumon d’élevage, dont la chair est naturellement grise. Mais si vous ne l’avez jamais remarqué, c’est parce que les éleveurs de poissons les nourrissent avec des pastilles destinées à les rendre rose-orangé, comme le rapporte le site Quartz.
Le saumon sauvage, lui, est bien orange. Il tire sa couleur de l’ingestion de krill et de crevettes, qui contiennent de l’astaxanthine - c’est aussi ce même régime à base de crevettes qui donne sa couleur au flamant rose. Selon leur espèce, les saumons n’ont pas tous la même teinte : le saumon rouge d'Alaska est, comme son nom l'indique, le plus rouge d’entre eux, grâce au krill qui grouille dans la mer de Béring.
Thanks for posting that Ken! So very interesting....gray salmon would be a bummer.
DeleteI just found that article about salmon in English.
ReplyDelete