Take open-net pen farmed salmon #Offthetable

There’s no place for open-net pen farmed salmon on a sustainable menu, be it in a restaurant, market, or at home. 

Open-net pen salmon farms compromise the integrity of marine and freshwater ecosystems on both the west and east coasts of Canada, and around the world. 

Although greenwashing advertisements tote open-net pen farmed salmon as healthy and sustainable, the truth is totally the opposite.  

The toxic stew emanating from the farms contains viruses, bacteria and parasites capable of infecting juvenile salmon and other organisms.   

Forage fish such as herring, mackerel, sardines and anchovies are fished in massive quantities to make feed for salmon farms. Endangering stocks worldwide. 

Farmed salmon are not the nutritional equivalent of wild salmon. They contain more of the Omega-6 (bad fatty acids) and less Omega-3 (good fatty acids). Studies show that farmed salmon have less protein than wild salmon. Depending on where the fish were farmed and what feed they were given, they may have higher levels of contaminants such as PCBs, which are linked to cancer.   

These are only a few reasons why open-net pen farmed salmon is fundamentally unsustainable and unhealthy.  

Help build momentum for the #Offthetable movement. Join Chef Robert Clark, Mitch’s Catch, Gaia Grocery and Shed Restaurant, among others, who have become members and committed to not serving or eating open-net pen farmed salmon! 

Visit offthetable.ca or email info [at] livingoceans.org for more information. 

Help us spread the word on social media. Tag @livingoceans, @ASFSalmon and your favourite chef or restaurant, and we’ll get a message out to them to join the campaign!