Flash in the Pan

Unilever, through it's Knorr brand, noted that some of its chicken bouillon cubes contained unannounced fish. The problem the company addresses through this press release and a voluntary recall "in cooperation with the FDA" was that the packaging did not indicate fish as an ingredient. But how about that other question: why does chicken bouillon even need need fish as an ingredient? I mean, really, I thought the salt content eliminated the need for any other flavor, and why wouldn't you just make chicken bouillon taste like, well, chicken? Or is fish now joining the list of foods that are all supposed to taste like chicken? But then, given the amount of processing that most foods receive and the way companies raise the animals and fish, is it any surprise that six of one is like half a dozen of the other?