CBC Radio: Deconstructing Sushi with Applied Research

Posted on Tuesday, April 16th, 2019

CBC Radio's All in a Day visited Algonquin College

CBC Radio’s All in a Day visited Algonquin College recently for a lesson in sushi deconstruction.

Listen here: www.cbc.ca/listen/live-radio/1-92-all-in-a-day/clip/15688103-whats-in-a-fish

Host Carmen Klassen spoke with Biotechnology Professor Martin Lee and his students about their latest applied research project. Martin outlines how his team employed a special machine almost “twice as hot as the sun’s surface” to break down the components of common sushi and fish in order to analyze their nutritional value.

Their sushi research was one of 108 projects on display at last Friday’s RE/ACTION: Applied Research Showcase.

Dispelling the mercury myth?
The research group inspected fish samples from across Ottawa, including frozen, sushi grade, and canned samples from a number of different supermarkets. Among their many key findings: they detected no significant nutritional difference between fresh fish and canned fish, and they found no significant levels of mercury in any samples.


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