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PRESS RELEASE FOR IMMEDIATE USE
4th March 2004

What’s on the menu?

This month sees the launch of a new Salmon Farm Protest Group (SFPG) campaign designed to encourage hotels, restaurants and other sectors of the food service industry to tell their customers if the salmon on their menus is farmed or wild. A search of 50 Scottish hotel and restaurant websites found a plethora of salmon dishes on menus but no mention of the provenance of the fish, other than, sometimes, that it was from Scotland.

Ardoch Cottage on Loch Lomodside ‘specialises in high quality traditional Scottish cooking’ but don’t say where their ‘Hot Smoked Salmon (with mixed leaves dressed in balsamic vinegar with fig and lime)’comes from. In Mull, the Druimard Country House Hotel and Restaurant offers diners ‘Marbled Salmon Terrine with Lemon Vinaigrette & Salad Leaves’, but doesn’t identify the fish as farmed or wild. Guthrie Castle has nine salmon dishes including ‘Decorated Salmon’ and ‘Salmon Escabeshe’. But is the fish farmed or wild? The SFPG believes that consumers should be told.

Following the success of the SFPG’s ‘Supermarket Watch’ campaign last autumn when supporters questioned the illegal labelling of salmon products on sale in UK, we are inviting everyone who cares about the quality of food they eat to take part in this new campaign. When you eat out and see salmon on the menu, smoked or fresh, ask the waiter if the fish is farmed or wild. If the people offering you the dish don’t know, or say that it is farmed, then don’t order it and make it clear to the establishment why you refuse to do so.

SFPG chairman Bruce Sandison commented: “If the fish farmers are so proud of their product and convinced that that there is no risk involved in eating it, why don’t they insist that those selling the fish make clear that they are mass-produced in factory farms? In spite of assurances from the industry and the Food Standards Agency that contaminants in farm salmon pose no danger to human health, people are genuinely alarmed. They have a right to know what they are eating. At present diners are being deceived.

For further information contact: Bruce Sandison on Tel: 01847 601215

The Salmon Farm Monitor: http://www.salmonfarmmonitor.org

Hysbackie, Tongue, by Lairg, Sutherland 1V27 4XJ, Scotland
Tel: 01847 611274; Fax: 01847 611262; email bruce@hysbackie.freeserve.co.uk
A company registered in Scotland, No.240223