The limitations of salmon farming
The image of salmon caught in Norway is, for the most part, nothing more than a distant memory.
Today, wild salmon catches account for only a tiny fraction of global consumption; 99.9% comes from marine-based or land-based farms. Admittedly, “blue food” generates fewer greenhouse gas (GHG) emissions than land-based foods and thus helps bridge the gap between the ocean’s potential and the production of healthy, sustainable food for humans.
Current efforts focus notably on waste control, water quality management, and the implementation of responsible animal feed practices.
Salmon production, which was still a niche activity a few decades ago, has grown spectacularly—increasing by 200% in 20 years. It has tripled over two decades, rising from 1 million tonnes in the early 2000s to nearly 3 million tonnes today—representing around 600 million salmon harvested annually.
The primary drivers of this growth are Norway—a pioneer—and Chile; both countries possess the cold waters ideal for salmon farming and dominate the global market. However, with the establishment of farming facilities in temperate or warm regions—ranging from France to Saudi Arabia—dozens of projects currently in development could eventually boost global production by another 91%.
Salmon farming is one of the most sustainable ways to produce healthy protein, yet we may have reached the limits of the model. The image of salmon caught in Norway is, for the most part, nothing more than a distant memory. Today, wild salmon catches account for only a tiny fraction of global consumption;
99.9% of the supply comes from marine-pen or land-based farms.
The shift occurred in the 1980s when, for the first time, farmed production overtook wild catches. Since then, the farming industry has dramatically expanded its production capacity: the 2.9 million tonnes produced in 2021 represent a volume 2,339 times greater than the 1,200 tonnes of wild Atlantic salmon caught. While major industrial groups defend farming as a way to protect wild salmon stocks from extinction, the reality goes far beyond that.
The limitations of salmon farming: a substantial number of fish die prematurely before reaching the maturity required for human consumption, largely due to:
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the rapid spread of infectious diseases in rearing tanks and marine pens;
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stress caused by stocking density (generally equivalent to one salmon per 200-liter bathtub);
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injuries resulting from parasite treatment (during which fish are removed, rinsed, and sometimes brushed).
In 2023, Norway—the leading producer—recorded a death toll of 100 million salmon, or 16.7%. This rate is well above the 10% mortality level deemed “acceptable” by the ASC, the benchmark certification for “responsible” salmon. “Everyone agrees that this situation cannot go on.”
What do you think?