Some sodium tripolyphosphate with that wild salmon?

Peter Cannon, president of Cannon Fish Company in Seattle, is upfront about his use of the additive sodium tripolyphosphate in wild salmon.

The additive is often applied to fresh-shucked scallops or shrimp as a way to control moisture loss. Pork and chicken are often injected with a salt solution, too.

While the process is approved by the Food and Drug Administration (FDA), it’s still controversial. Some companies have abused the additive, using it to bloat the fish, thus adding weight and increasing profits.

Cannon