this post was submitted on 09 Aug 2024
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Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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The world gets more seafood from aquaculture than wild catch (ourworldindata.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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[–] Cheradenine@sh.itjust.works 4 points 1 year ago

The Nori you eat with sushi is farmed, but quite a lot of aquafulture goes to the production of Carrageenan. That is used in tons for things from milk and meat products, to sex lubes, and toothpaste.