6.2 Organic fish6.2.1 IntroductionF

6.2 Organic fish
6.2.1 Introduction
Fish have only recently made an appearance on the organic scene, but with concerns over
some aspects of the production of conventional fi sh, it is likely that organic fi sh will have
a signifi cant impact on the market.
Organic fi sh are divided into two groups – farmed and wild. The European organic
standards only recognise farmed fi sh, and once these standards are introduced, wild fi sh
will be relegated to the description of Soil Association Certifi ed.
6.2.2 Farmed organic fish
At present only a handful of fi sh farms are registered as organic in the UK. Theyproduce
either salmon or rainbow trout. The conventional fi sh farming industry has become highly
intensive, requiring the use of a number of chemicals. However, with this type of farming
has come cheap salmon –a prospect inconceivable only a few years ago.
In order to become organic, fi sh farmers have to ensure that no pesticides, colourants
or other chemicals are used in the production of their fi sh, and that the fi sh have plenty of
room to move about. Most fi sh farming entails the use of cages, in estuaries or lakes or at
sea. The same applies to organic production, but stocking densities must be considerably
lower. Finally, the feed given to organic fi sh must fulfi l the same criteria as feed given to
any organic livestock, including no drugs or other additives. The pink coloration found in
salmon and trout must originate from natural sources.
Farmed salmon and trout are available for sale in various forms –whole gutted fi sh,
fi llets and smoked. Salmon is available in the familiar cold-smoked form, whereas trout
is available in the hot-smoked form.