What can you do?
Open-net pen farmed salmon has no place on a sustainable menu, be it in a restaurant, market, or at home.
It’s time to take open-net pen farmed salmon Off the table.
Small changes make a difference
- Don’t eat open-net pen farmed salmon.
- Consider eating fish and shellfish that are lower down the food chain.
- If you want salmon, consider alternatives, such as wild Pacific salmon or Atlantic salmon raised in land-based farms.
Credit: Mara fish bar (mara-arran.co.uk)
Join the seafood revolution
Chefs and restaurants
Diners and consumers
Campaign with us
Share our downloadable visual assets and help us spread the word.
Support us on social
Help us spread the word on social media.
Download and share one of the social media tiles below to pledge your commitment to keep open-net pen farmed salmon off the table. Don’t forget to tag @livingoceans, @ASFSalmon and your favourite chef or restaurant, and we’ll get a message out to them to join the campaign!
For help writing your post visit Get the facts or try our suggested message to get you started:
I’ve taken farmed salmon #Offthetable
Will you join me @[TAG YOUR CHOSEN CHEF OR RESTAURANT HERE]?
Find out more at offthetable.ca @livingoceans @ASFSalmon
Flyer Distribution
Download the flyer and share it with your favourite chef, local restaurant and your friends and family.
Please use the content respectfully. For full terms and conditions please visit the WildFish Privacy Policy.
Why others have joined the campaign
“My homework on open-net pen farmed salmon shows that this salmon comes with so much environmental damage and such a heavy load of toxic ingredients, it was an instant “never” on our plates. We care about our customers’ health. I am proud to say in 20 years, we have never served it, never will.”
Lil MacPherson
Wooden Monkey, Halifax and Dartmouth, NS
“I actively boycott farmed salmon, both at home and in restaurants. This factory farming of the sea, with its effluents, diseases, pesticides, parasites, is the greatest environmental catastrophe to hit the West coast of Scotland in my lifetime.”
Joanna Blythman
Scottish Press Awards Food and Drink Writer winner 2022