National Geographic : 2003 Jul
Norway first developed Atlantic salmon farms III te late 1960s. The industry, still dominated by Norwe (liar firms, quickly spread to the U.K. and Canada in the 1970s, the United States in the 1980s, and Chile in the 1990s. Today nniforrn slaps of farmed Atlantic salmon, available year-round, have virtually _:. replaced wild Atlantic salmon on fish counters in North America and Europe. Dwindlin(1 runs, Conservationists initially they swim past infested rock bottom prices, and heralded salmon farms as pens. Fish farms have also international efforts to buy it way to relieve fishing spread deadly diseases to ont and regulate cornmer pressure on wild popula- wild salmon through es cial salmon fishermen tions---until the farms he- coped fish. Such problems reduced the reported catch gan threatening wild fish. have declined as fanning of wild fish to less than The tightly packed pens techniques have improved, 3,000 metric tons in 2000. prove an ideal hreeding but escaped fish (some Only England and Ireland ground for sea lice (above, half a million a year in still allow significant corn trailing egg strings), natrl- Norway alone) remain a mercial catches, and efforts rally occurring parasites serious threat. They cord are under way to retire that have devastated some pete and breed with wild those nets as well. Mean salmon and sea trout poprr- salmon. The resulting while, salmon farms lotions in Europe. Wild hybrids may lack the skills continue to expand. smolts can pick up lice as necessary to survive. Pocked with healthful omega 3 fatty acids, salmon V s U 1 "v v m ems' x17. is the darling of r ru ''' det grus. Yet crit Ics say it takes four pounds of fish rendered into food pellets to pro duce a pound of farmed 1'11Mt'1 . [ifl'. 1 salmon. Industry experts counter that it takes less feed to produce a pound of salmon than a pound of poultry or pork. Pesticides and antibiotics are fed to the fish as needed.