Atlantic Salmon (Salmo salar): The “Super-Chicken” of the Sea?
In this article, the definition of sustainability is discussed, particularly in relation to the use of marine feed resources. The current review gives an overview of the development of Atlantic salmon (Salmo salar) aquaculture and how it has evolved due to changes in legal and management
framework conditions. Atlantic salmon production is characterized with high utilization of nutrients, a high yield of production, and a large demand for rendered by-products. All of these factors compare favorably to production of most terrestrial farm animals. Historically, salmon feed has
contained fishmeal and fish oil as the primary protein and fat source. Rising demand for feed ingredients has not increased pressure on forage fish resources. Rather, there has been an increased use of plant protein and fat sources. Increased utilization of plant ingredients may not be as
sustainable as often claimed. Provided that marine harvest is carried out within legal frames, harvesting the marine ecosystem is a sustainable operation, and at present, the only significant source of long chain n-3 fatty acids. It is concluded that Atlantic salmon farming can be compared
to raising a marine “super chicken” being among the most sustainable meat products in the world food market.
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Document Type: Research Article
Faculty of Biosciences and Aquaculture,University of Nordland, Bodø, Norway
Institute of Marine Research, Bergen, Norway
National Institute of Nutrition and Seafood Research (NIFES), Bergen, Norway
Aquatic Farms Ltd., KaneoheHawaii, USA
Department of Industrial Economics, Risk Management and Planning,University of Stavanger, Stavanger, Norway
Aquaculture Resaearch Institute, University of Idaho, HagermanIdaho, USA
National Research Council of Canada,Institute of Marine Biosciences, HalifaxNova Scotia, Canada
Publication date: July 1, 2011