Fish-sickle?

As you all know I’m generally pretty sanguine when it comes to things like high-fructose corn syrup and trans fats. But ice cream that contains fish proteins just doesn’t sound good. Though I have to confess that the science geek in me finds the idea of taking a protein that keeps an eelpout from freezing as it swims in total darkness 650 down and putting it in a push pop, well…weirdly cool. From what I can tell, the hoopla I’ve been hearing is about Unilever’s introduction of the GM ice cream to Britain. I guess we here in the States (and you Aussies too) have been eating the stuff for about three years now. I thought it was getting easier to breathe underwater!