The waters off the EU are *heavily* regulated - each nation is only allowed to operate a certain number of fishing vessels, using specified nets and methods, and each vessel may not exceed a specified catch tonnage each year. The penalties for exceeding these quotas are very high and frequent breaches can result in the confiscation of the vessels concerned.
Yes, this does mean that fish has become more expensive and, as a result of a further in the cut of fishing vessels a couple years back, many jobs were lost.
Having said that, these actions are preserving the survival of the industry - if there are no fish left, there won't be any work in the industry anyway, will there?
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Not all species of salmon have that nice pick orange colour in the meat that Atlantic Salmon have. You should check the species? While farmed Atlantic salmon can have a grey meat, many farmers give the salmon a diet of shrimp and krill which is suppose to offset the colour. The salmons diet is also important in obtain the market colour.
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A good point. Scottish farmed Salmon is a wonderful pink colour - and food colouring is banned from the product (if you want to label it Scottish Salmon that this). Also the taste is no different from 'fresh' fish. Again, the fish tends to be a lot more expensive than the salmon from the other side of the pond - but that is consumer choice...
[ 07-31-2003, 05:46 AM: Message edited by: Skunk ]