Quote:
Originally Posted by numbskull
Go ask him again and try to listen to what he says, not to what you want to hear.
If you think they put 40lb fish in blenders to get a 1 gram flesh sample (as apparently you do!) you are indeed clueless.
What I suspect they do is cut a small flesh sample from each fish rack and send it to a lab that then grinds the sample (not the whole fish!), weighs it, then runs their analysis on it.
Anything else would require very large blenders and very large shipping costs, for no scientific reason whatsoever, and I do not believe on your authority that this happens.
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What U suspect?? I know the answer... You obviously want the answer what YOU think it should be. I pay attention to every detail. I just talked to him 3 days ago after he weighed and measured my fish for studies. They take the fish in its ENTIRETY and grind it up and then they may take a 1 gram or so sample out of it,, (I did not ask what the exact amount was), I know its not what you want to hear.... how dare they right?
You think everyone just tosses the rack of a bass? Many people, restaurants dont just fillet a fish and toss the rack in the trash. They use every bit of that fish, belly meat? Fish head soup? Smoked cheeks? People even eat the skin...Who are you kidding? You should send them a letter or maybe call them and tell them what you think should be the proper way to obtain these samples.. What parts of the fish they should pick and choose, and where these toxins, pcb's are greatest in a striped bass... Also lecture them that they dont have big enough blenders???
You are SOOOO WRONG