Sir, Celebrity chefs have a long way to go to fully understand the efficiency and sustainability of the UK's most popular fish salmon.
During the pre-programme publicity for the programmes about seafood broadcast on C4 this week, Hugh Fearnley-Whittingstall continued to make references to the need to improve the sustainability of farmed salmon. This is disappointing as the chef and his production team met various representatives from both the feed and salmon farming sectors during the making of the programme.
On average, farmed salmon production uses the equivalent of about 170g of wild fish to produce each 100g portion of farmed salmon. This is more than 80% less than would be used by wild salmon. In addition to this, all sources of wild fish used in feeds for Scottish farmed salmon are from assured, responsibly managed fisheries.
Not only is Scottish farmed salmon sustainable, it is also a healthy, nutritious source of protein. Typically, one portion provides the recommended weekly requirement of heart-healthy long-chain omega-3s. Chefs should be urging greater consumption of it.
Scott Landsburgh, chief executive, Scottish Salmon Producers' Organisation
During the pre-programme publicity for the programmes about seafood broadcast on C4 this week, Hugh Fearnley-Whittingstall continued to make references to the need to improve the sustainability of farmed salmon. This is disappointing as the chef and his production team met various representatives from both the feed and salmon farming sectors during the making of the programme.
On average, farmed salmon production uses the equivalent of about 170g of wild fish to produce each 100g portion of farmed salmon. This is more than 80% less than would be used by wild salmon. In addition to this, all sources of wild fish used in feeds for Scottish farmed salmon are from assured, responsibly managed fisheries.
Not only is Scottish farmed salmon sustainable, it is also a healthy, nutritious source of protein. Typically, one portion provides the recommended weekly requirement of heart-healthy long-chain omega-3s. Chefs should be urging greater consumption of it.
Scott Landsburgh, chief executive, Scottish Salmon Producers' Organisation
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