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• Contact an expert who can comment on the study
• The complete study
• Summary of the study
• Consumption recommendation data at a glance
• Frequently asked questions and answers about the new study
• What can consumers do to limit their exposure?
• Some of the contaminants found in farmed salmon
• How the study's farmed salmon consumption recommendations were determined
• Background information about world salmon production and consumption
• Several small, peer-reviewed pilot studies on farmed salmon
• About the study's authors
• Introduction
General Information about World Salmon Production and Consumption
World Supply
Over the last 2 decades, the rapid advance in farmed salmon production around the world has tripled the world supply of salmon. In that time, the production of farmed salmon has multiplied approximately 40 times (UN Food and Agricultural Organization, Fisheries Global Information System). In 1998, production of farmed salmon surpassed production from wild fisheries. In 1985, 6% of all salmon consumed around the world was farmed. In 2000, that figure jumped to 58% (UN Food and Agriculture Organization, World Fisheries and Aquaculture Atlas, 2001).
Consumption Patterns
Year-round farmed salmon production and price declines have greatly increased total salmon consumption in U.S., European, and Japanese diets:
- In the U.S., salmon consumption increased nine times between 1987 and 1999 (An IntraFish.Com Industry Report on Salmon Product Development - The Fish of the Future?, 1999). Only canned tuna and shrimp are purchased in greater quantities than salmon by U.S. consumers.
- Total European salmon consumption increased more than four times in that period (IntraFish).
- Japanese salmon consumption doubled between 1992 and 2002.
Supermarkets are the most important outlet for farmed salmon in the U.S. According to a census of menus conducted by Restaurants and Institutions Magazine, salmon was on the menu of 39% of all food service establishments (fine dining, family and casual dining, quick serve dining, hospitals, schools, other institutions) in 2001. The census found that 71% of all fine dining establishments reported salmon on the menu.
Major Consumers
The largest consumers of farmed salmon are:
| United States | 207,000 metric tons Approximately 28% of global consumption Source: Most from Chile and Canada. Some from the U.S. and Europe. |
| Japan | About 100,000 metric tons Approximately 14% of global consumption Source: 65% from Chile, 35% from Norway |
| United Kingdom | Between 80,000 - 100,000 metric tons Approximately 12% of global consumption Almost all from Europe (Norway, Scotland, and the Faroe Islands) |
| Germany | About 65,000 metric tons Approximately 9% of global consumption Almost all from Europe (Norway, Scotland, and the Faroe Islands) |
| France | About 55,000 metric tons Approximately 7% of global consumption Almost all from Europe (Norway, Scotland, and the Faroe Islands) |
| Sources: Globefish, IntraFish, and Eurostat. | |
Major Producers
The Norwegian government’s promotion and subsidization of salmon farming in the early 1980s has allowed Norway to dominate world salmon production. Nevertheless, the newest and fastest growing national producer is Chile. A relatively small producer, the U.S. had only 45 commercial salmon farms in 2000, mostly in Maine and Washington State.
The largest national producers of farmed salmon (2000 numbers) are:
| Norway | 43% |
| Chile | 26% |
| United Kingdom | 13% |
| Canada | 8% |
| Faroe Islands | 3% |
| United States | 2% |
| Other | 5% |
| Source: UN Food and Agriculture Organization, Statistical Database | |
In 2001, seven mostly Norwegian and Dutch companies produced 40% of the world’s farmed salmon.
