‘It’s a poor product ’: leading UK chefs join campaign to cast farmed salmon off menu

Ethical concerns over sustainability and welfare have seen venues offering new choices to ubiquitous ‘chicken of the sea’

Salmon has undergone a rapid transformation in recent decades. Once a special treat, it is now ubiquitous. From drinks reception canapés to wedding functions, Christmas smoked salmon or simply wrapped in foil and baked on a week night, salmon is everywhere.

Scotland is world renowned for salmon production, and the fish makes up 40% of its total food exports; it is also Britain’s most valuable food export. Healthy, low in saturated fats and high in omega-3, salmon is a success story.