u/Main-Dig6441

A lot of the companies supplying sockeye keep pushing the dates of the 2026 harvest further and further away to be available to customers. Vital Choice doesn't even have any frozen sockeye salmon, and when I go to the grocery store it seems like most of the canned salmon is now pink salmon. I don't eat canned fish, I just happened to notice it. Just wondering if anybody can explain what is going on.

update: I found out the warehouse vital choice uses in Bellingham, Washington burnt down so that explains their lack of sockeye salon

Just wondering if anybody else orders from them and how their experiences have been.

I am looking for sockeye salmon spines to pressure cook to make my own calcium supplement with. Are there any small fishing companies where I can purchase them from? I live in Florida so I would need them frozen and shipped with dry ice overnight.

does anybody here regularly eat beef or bison bone marrow and if so do you notice any benefits from it or is it mainly just a fat source for you?

Goodbye potatoes. Maybe see you in another life.

how do these differentiate in texture?

I've read they have more choline than any other food per ounce. As I can't eat eggs, I'm looking for another source of choline but I'm afraid last time I tried them I didn't like them. I don't know whether to give it another try or not. I think the texture was a little strange, like a hotdog if I remember. I wouldn't eat a lot of it, an ounce at most. Just wondering if anybody else eats them and what you do to make them taste good.

What I would really like to know is the nutrition facts of grass fed/finished BISON liver but it doesn't seem to exist, everything is based off of beef liver. However, the USDA nutrition database has a big discrepancy between beef liver and New Zealand beef liver. New Zealand beef liver seems to have around 6 times as much vitamin A and twice as much copper per ounce raw. Anybody know why this might be?

https://tools.myfooddata.com/nutrition-comparison/174729-169451/oz-oz/1-1/1

Have any vegans here tested their Vitamin A retinol levels and if so would you mind to share results?

I know very little about how meat is dry aged. I am just wondering if any of the meat purge with b12 and iron is lost or is it purely water that is lost from the meat?

Just wondering what your opinions are on the best cheese in Pennsylvania, preferably grass fed only and organic. I see there is a place called Alpine Creamery you can order cheese from. Does anybody know anything about them?

I came upon several research articles explaining how fishmeal and crabmeal can cause mercury buildup especially in eggs and organs of chickens. Laying hens had more mercury PPB than wild caught sockeye salmon. This is significant, especially if somebody is eating a lot of eggs, or is pescatarian (it adds even more heavy metals to their diet). I asked on Amos Miller's FB page if it was a cause for concern but they never allowed the post to go through. I then asked them privately if they could give Amos Miller's thoughts about it and received no reply. I was going to buy produce from them, but have decided not to now. It's hard to trust anybody who won't even reply to health concerns about food they are selling.

Miller's Bio Farm said they would test the eggs for mercury later this year. They are much more open and responsive.

https://www.researchgate.net/publication/18704127_Effects_on_Chickens_of_Chronic_Exposure_to_Mercury_at_Low_Levels_Through_Dietary_Fish_Meal

I've been a long time customer of Wild Idea Buffalo. I purchase meat from them regularly but for a long time have had a problem with some of the meat being very acidic, to the point it kind of burns my mouth. When I asked if they used antimicrobial sprays they said yes, lactic acid. I think this also explains some of the very cheese like taste I would get leftover in the pan after cooking. As the year has gone on I have been getting more and more meat that is too acidic to eat. I have told them about it and they just act as though I am the only one who has noticed or mentioned it. I can actually tell by the packages when they are going to be this way because they are an unusual bright red color that looks unnatural. I'm not sure why this is since when I looked it up, lactic acid shouldn't do that. Perhaps it is that packages more exposed to oxygen are creating the lactic acid bacteria to grow on the meat more? When it doesn't have this acidic taste their bison is the best which is why I keep ordering from them, but I don't know what I'm going to do if keeps coming this way more and more. Has anybody else ordered from them and experienced this? Why would they overdo the lactic acid spray? They pride themselves on looking after and harvesting the bison with as little human intervention as possible, and it seems as close to wild meat as you can get without hunting it yourself, but their product seems very chemically altered in the end.

https://preview.redd.it/g82wsrsqcmhh1.jpg?width=4284&format=pjpg&auto=webp&s=a8a594a2d01830bb1341484dd5b226cc01dd9ac2

I live in south florida and am not liking the potatoes at the grocery stores for several reasons. Just wondering if anybody sells and ships their potatoes? I do not want sweet potatoes which are pretty much the only kind grown here.

Next time I will take a picture to show what I mean and just how bad it's been but at my local Publixes there have been greens on the shelves where the whole container is rotten, mainly kale and arugula from green wise brand. I couldn't believe they were even on the shelf. I know employees are working there and must see it. Are they required to keep them out? And if they are arriving to the store in that condition, are they still required to put them out? I just can't figure it out.

The green wise russets smell strong of chlorine or disinfectant of some kind, and they are so green I stopped buying them. They also won't cook down, are very hard inside as if they were picked unripe or the potato never fully developed for some reason. It makes me wonder how much they care about the suppliers. It didn't used to be this way a couple years ago but they've been this way for awhile now.

I've been mostly keto for a long time because I have chronic SIBO from adhesions but have been attempting to eat potatoes to gain weight so I can hopefully get the adhesions removed. Lately I seem to have become very sensitive to chlorine in food. It began after eating frozen sockeye salmon which tasted so much of chlorine I couldn't eat it. After that I began to taste even small bits of chlorine in food, such as carrots, washed leafy greens, and now I'm getting a lot of the taste in potatoes, especially the skin which I am drawn to probably because it has the most nutrients. All of the produce I eat is organic, but chlorine is allowed in organic food. Now my body is saying yuck to all these vegetables while wishing I could eat untreated fresh food grown from the garden but I live in south Florida where hardly anything grows.

anyways it made me wonder about those who don't have sibo but are carnivore because they have reactions to vegetables for some reason. Perhaps it's not always the plant defense and anti nutrient thing but rather all the chemicals we get from how they're washed and treated that makes our bodies reject them.

I eat a lot of sockeye salmon because of b12 deficiency and gut problems since a surgery left me with digestive problems (fish is soft and digests easiest). I've been eating it daily for almost six or seven years but in the last two years no matter where I buy it, even from good old trustworthy sources, it's been different. It doesn't taste very good anymore, and it seems much fattier than it used to be. I've had chinook before and it wasn't bad tasting so it's not the fat I dislike but rather the sockeye seems to have a different flavor now that isn't so good for whatever reason. The best way I can describe is like a bad fatty seaweed flavor. Are they eating a different diet due to climate change that could be causing this?

edit to add I think this may be contributing to bad flavor:

Ocean acidification directly alters the diet and stress levels of sockeye salmon, leading to a noticeable degradation of their signature rich, robust flavor. As rising carbon dioxide levels lower the pH of seawater, the delicate marine food web shifts, forcing changes in the salmon’s fat composition and muscular tissue that strip away their clean, premium taste. [1, 2, 3, 4, 5, 6]

How Acidification Changes Sockeye Flavor

• Dietary Shifts: Sockeye get their deep red color and distinctively clean flavor from grazing on zooplankton, krill, and small pteropods (sea snails). Acidification degrades the shells and survival rates of these prey species. Forced onto alternative, less nutritious diets, sockeye lose the optimal fat reserves that give them their rich mouthfeel. [1, 2, 3, 4, 5]
• Metabolic Stress: Living in a more acidic environment forces fish to continuously expend energy buffering their blood and internal pH. This chronic environmental stress alters their metabolism. In seafood, stress changes how sugars and fats are stored, often leaving the meat tasting bland, excessively fatty, or noticeably metallic. [1, 2, 3]
• Loss of Flavor Nuance: Controlled sensory studies on other marine species, like shrimp and shellfish, have demonstrated that high CO₂ exposure directly correlates with a drop in culinary quality. Acidified environments cause meat to lose sweetness and take on a flat or sour flavor. Sockeye experience a similar decline, with consumers reporting a loss of the traditional "salmon-forward" brightness. [1, 2, 3, 4, 5]

Something awful has happened to the 365 frozen sockeye salmon portions in the last five years. The quality has been going downhill for awhile, but now I can't even eat it because it tastes so strong of chlorine along with being on the edge of spoiled. The supplier is most definitely treating it with chlorine, there is no doubt about it, it's almost like eating a pool tablet. It is only adding to the taste and not masking the taste of fish going bad. The color is suspiciously extra vibrant looking, so I suspect they are also adding dye to it of some kind to make it appear redder and fresher to attract customers. I feel there is something sacred about wild fish, it is a special foodto be grateful for and to have it chemically treated this way with no concern for customers health is just sad.

including this video of what I think is happening:

https://www.instagram.com/reel/DNjfSlbSBS9/

And this article from the New York Times on deception in wild salmon:

During Craft's two-week testing, it determined that the controlled sample and the one from Eli's had more than 60 percent of the form of astaxanthin that occurs naturally, within the range of 50 to 80 percent typical for wild salmon. All the other samples except the one from Whole Foods had 30 percent or less of the form dominant in wild salmon. The sample from Whole Foods had 37.9 percent. The farmed samples tested high in either the synthetic or the yeast forms of astaxanthin. “

Do we really convert beta carotene into vitamin A retinol at amounts that are meaningful? I know there are genetic factors as well as gut health affecting the conversion rate but even so I wonder if people can really get out vegetables what is in butter, cheese, eggs and liver.

If somebody is suffering from blindness due to vitamin A deficiency would a half cup of cooked carrots or sweet potato a day actually reverse the condition?