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Salmon, Atlantic (Salmo salar)

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Common name - Salmon, Atlantic
Scientific name - Salmo salar
Rating
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Farmed
Production method Open net pens, organic certification
Production country Europe
Production area All
Summary
Organic Certification Standards for farmed Atlantic salmon set comprehensive standards for the cultivation of salmon which includes third party auditing, inspection and enforcement procedures; standards include hatchery and feed production. These standards lead to better overall environmental performance including: reduced stocking densities, leading to fewer benthic impacts and disease reduction; limited use of medicines and chemicals in production; feed must be produced from off-cuts and by-products of human consumption fisheries and organic certified plant raw materials (no GMO), and stringent regulations and third party on site auditing.
Biology
Salmon are termed "anadromous", meaning during their lifecycle they move between fresh and marine waters; salmon farming attempts to mirror this lifecycle. Broodstock fish are moved to freshwater for spawning, where the eggs are also fertilised and hatched. The hatched fish (called fry) are also kept in freshwater and fed using pellets manufactured from fish meal. At about 18 months the fish (now called smolts), are transferred to seawater cages where growth continues until market size is reached, usually at about 2 years.
Production Information
Salmon are farmed in open net pens in the sea. These are floating cages suspended in the sea and held in place by moorings underneath the cages. Water flows through the cages which are made of strong netting that also allows waste to fall through to the sea bed below.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Read what the consumer pages of the Good Fish Guide say about this species.