"The Pink Hue of Farmed Salmon: A Coloring Controversy."

"WHY IS SALMON PINK, IS IT NATURAL?"

The natural development of the distinct color associated with salmon occurs in the wild due to their consumption of carotenoid-rich crustaceans and krill in their natural habitats. However, when farmed salmon are intensively raised in aquaculture environments and fed a diet lacking these naturally occurring pigments, a noticeable change takes place. Instead of the iconic color that is easily recognizable, the meat of farmed salmon becomes off-white and slightly greyish in appearance.

In the UK, wild salmon is no longer commercially fished, and since 2002, it has been illegal to sell any Atlantic salmon caught using rod and line under Scottish law. Nevertheless, the Scottish salmon farming industry is a significant enterprise, valued at approximately £1.8bn annually. Furthermore, it is projected to more than double its production by 2030. Given the high stakes involved, achieving the perfect coloring of salmon meat to appeal to consumers is crucial, not only in Scotland but also on salmon farms worldwide. Canthaxanthin, a chemical previously utilized by the salmon industry to achieve the desired color, has undergone a significant reduction in usage due to concerns about its potential long-term impact on consumers' eyesight. The European Union implemented a directive in 2002, prompted by scientific assessments revealing that excessive consumption of canthaxanthin leads to pigment accumulation in the retina, thereby affecting vision. In a press release, David Byrne, the EU food safety commissioner, stated that the use of this additive is purely cosmetic and that reducing its levels will not compromise taste or quality. Additionally, the Scientific Committee on Animal Nutrition (SCAN) determined that the existing limits were excessively high and subsequently reduced them by more than 65%. Consumers across different countries have varying preferences when it comes to the ideal color of salmon. To cater to these preferences, the industry has devised a method to standardize the color palette, allowing farmers to achieve the desired hue for their farmed salmon and appeal to their target markets. Similar to selecting a paint color at a local DIY shop, the SalmoFan™ color measurement tool ensures consistency in coloring throughout the industry. Salmon farmers can choose from a selection of carotenoid additives that guarantee reliable and consistent delivery of precisely-colored and pigmented food, matching the hues of a color wheel.

Recently, this topic was showcased at the Tate Britain by the artistic duo Cooking Sections in their exhibition titled "Salmon: A Red Herring." The exhibition explored the deceptive nature of salmon as both a color and a fish. As a result of this project, farmed salmon has been permanently removed from all food outlets at Tate sites and replaced with ingredients that promote regenerative aquacultures.

There is no requirement to disclose the use of these additives on labeling, as they are routinely included in the diet of farmed salmon in aquaculture environments, similar to the administration of antibiotics. Unlike preservatives and flavorings, which are added to the final product before sale, these additives are part of the salmon's regular diet.

This practice is just one example of the numerous intensive farming methods that occur behind closed doors, away from public scrutiny. It raises the question: what other practices are taking place unbeknownst to the public?

Conclusion:

The practice of dyeing farmed salmon to achieve the vibrant pink color associated with wild salmon has stirred debates about transparency, environmental impact, and consumer choice. As the salmon industry navigates these challenges, consumers are becoming more conscious of their seafood choices, considering factors such as sustainability, transparency, and natural practices.

Ultimately, the pink hue of farmed salmon is a result of human intervention to meet consumer expectations, and the industry's response to concerns will likely shape the future of salmon farming practices. Whether opting for farmed or wild-caught salmon, consumers now have the opportunity to make informed choices that align with their values and preferences in the evolving landscape of seafood production.