• DOI:10.1080/10641262.2011.597890
• Corpus ID: 58944349

Atlantic Salmon (Salmo salar): The “Super-Chicken” of the Sea?

@article{Torrissen2011AtlanticS,
  title={Atlantic Salmon (Salmo salar): The “Super-Chicken” of the Sea?},
  author={Ole J. Torrissen and Rolf Erik Olsen and Reidar Toresen and Gro Ingunn Hemre and Albert G. J. Tacon and Frank Asche and Ronald W. Hardy and Santosh P. Lall},
  journal={Reviews in Fisheries Science},
  year={2011},
  volume={19},
  pages={257 - 278}
}

• O. Torrissen, R. Olsen, +5 authors S. Lall
• Published 1 July 2011
• Environmental Science
• Reviews in Fisheries Science

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.