asked-reg=
[x]

The Good Fish Guide is compiled by the Marine Conservation Society, the UK charity protecting our seas, shores and wildlife.

MCS would like to keep you updated with the latest sustainable seafood advice, please let us know how you’d like us to keep in touch.

We would you like to keep you informed of MCS's other campaigns, appeals and conservation work. If you do not wish to receive information in the following ways please UNtick the relevant boxes:

Register with GFG later...
Read our data protection policy
Registered Charity England and Wales No. 1004005 | Scotland No. SC037480
[x]

view larger image

Common name - Salmon, Atlantic
Scientific name - Salmo salar
Average rating
  • 1
  • 2
  • 3
  • 4
  • 5
Visit Fishonline for the full range of options available for this species.
Consumer Information
The Atlantic salmon is one of 4 species of salmonids native to European waters. They move between freshwater and seawater during their lifecycle, as they spawn in freshwater rivers and then migrate to sea. Adult salmon typically return to spawn in their natal rivers after spending up to 3 years at sea. Some die after spawning but a number survive to spawn a 2nd or 3rd time. Wild Atlantic salmon are severely depleted over much of their range, including around the UK. There may be several reasons for this, not least overfishing. It is now however widely available thanks to fish farming. Generally, farming of salmon is not sustainable – the fish are fed wild-caught fish in their diets, and farming fish poses a number of environmental problems. Buying organically farmed fish ensures their feed is sourced sustainably, stocking densities are reduced and chemical usage minimised. RSPCA Freedom Foods scheme ensure that high welfare standards are met including reduced stocking densities. Alternatively, there are 5 species of Pacific salmon. All salmon fisheries in Alaskan waters are certified as sustainably fished by the Marine Stewardship Council (MSC). Look for the Blue Tick logo on the packaging. Salmon is an oily fish, rich in Omega 3. It is also a good source of Vitamin D, phosphorous and calcium. Fresh salmon may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It is also used as a substitute for sushi and in sashimi.
Summary
Stocks of wild Atlantic salmon are severely depleted. There may be several reasons for this, not least overfishing. Other factors may include: pollution, environmental changes, aquaculture, freshwater habitat deterioration and impediments to migration routes. In 2001, NASCO established the International Atlantic Salmon Research Board to investigate salmon mortality. There are several individual salmon stocks throughout the UK, some of which may be more abundant than others. In 2005, ICES advised that there should be reductions in exploitation for as many stocks as possible, to allow the species to reach conservation limits. Avoid eating wild caught Atlantic salmon.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.