It’s the end of the line for farmed salmon.
Salmon has become one of the most popular dishes in restaurants and at home, but its popularity has come at a cost for the environment, fish welfare and the health of the planet.
Join the movement of chefs, restaurants, writers, caterers and food lovers, and help us take farmed salmon off the table
Get the facts
Salmon farms have huge environmental, sustainability and welfare issues.
Learn more about some of the top reasons chefs are dropping farmed salmon from their menus.
Impact on the environment
Open-net salmon farms are breeding grounds for parasites and disease; farms also discharge toxic chemicals and waste into the surrounding environment, impacting and killing a host of wildlife.
Find out more about the environmental issues.
Undeniably unsustainable
Salmon farming relies on commercial trawling for feed. It can take much more than 1kg of wild fish to produce 1kg of farmed Scottish salmon. 90% of these wild fish could be eaten directly.
Find out more about the sustainability issues.
Unacceptably poor fish welfare
On average, over 1 in 4 Scottish farmed salmon die in the cages along our shores – the industry reported over 17 million fish deaths in 2023 alone. Poorly managed disease, lice and water quality see fish eaten alive or suffocating before they reach our plates.
Find out more about the welfare issues.
Our Off the table community
Head to the directory to see our growing community
and find a supporting restaurant near you.
WildFish report explores how marketing by Scottish salmon farming industry is misleading chefs and consumers
The Reality Gap examines the marketing tactics used by salmon farms supplying the Royal Household, Michelin-starred chefs and UK supermarkets. …
Sustainable Restaurant Association: Is there such thing as sustainable salmon?
The Sustainable Restaurant Association examines the sustainability issues surrounding farmed salmon, including advice and insights from experts and businesses in their network, to explore whether salmon has a place on a sustainable menu.
WildFish applauds Wimbledon for its salmon-free menus
As Wimbledon 2024 gets underway, WildFish is pleased to note that none of the tournament’s menus include salmon.
We know our customers want their food to be delicious – but more and more, they want to know it’s sustainable. That’s why we don’t serve farmed salmon at Wilsons.
Jan Ostle
Owner & Head Chef, Wilsons
Time is up for Scottish open net salmon farming
The salmon farming industry is fundamentally unsustainable and wreaks havoc on ecosystems around the world.
It’s time to end it.
