Andrew Strak (abstrak@accesswave.ca)
Fri, 21 Jan 2000 07:52:46 -0400
The attached picture is of two Haddock fillets: one a typical one and the
other naturally discoloured. There is some scientific evidence that the
discolouration may be caused by certain caretonoid pigments present in the
diet. Could anybody comment on this phenomenum?
Andrew Strak
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