Responsible Choice New Zealand Farmed Salmon

For the first time, the Monterey Bay Aquarium’s Seafood Watch program has given salmon farmed in freshwater net pens a Green “Best Choice” rating. As a result, Hy-Vee is now featuring this delicious Responsible Choice New Zealand farmed salmon.

In New Zealand, salmon farms do not have the same environmental impacts as salmon farms in other regions of the world, such as British Columbia, Chile, Norway and Scotland. This is due to several factors including differences in chemical use, pollution and risk from escapes.

To date, New Zealand salmon farms have never experienced a disease outbreak and therefore have not required treatment with antibiotics, pesticides or other chemicals commonly used in other major salmon farming regions. In addition, pollution from salmon farms in New Zealand is minimal, partly due to the small scale of the industry. For example, salmon production in Norway is currently 100 times greater than current production in New Zealand.

Although the salmon are not native to New Zealand, they have been successfully established in the region as a result of government hatchery programs that release salmon into the wild to stock recreational fisheries.

Hy-Vee’s Mt. Cook Alpine salmon is farmed in a freshwater lake in the Southern New Zealand Alps. The farm uses no antibiotics, vaccines, growth hormones or any other chemicals. The farm maintains low stocking densities that keep pollution outflow to a minimum. The swiftly flowing water requires the salmon to swim constantly, producing rich flavor and high quality.

Next time you’re standing in front of your local Hy-Vee store’s seafood counter, look for fish labeled Responsible Choice New Zealand farmed salmon.

Author: Kathleen Mullen-Ley

My name is Kathleen Mullen-Ley, and I am a project manager for FishWise. FishWise, a nonprofit sustainable seafood consultancy, has been working with Hy-Vee to research and recommend seafood product sourcing, develop and implement Hy-Vee's Responsible Choice Seafood materials and staff training, and analyze data to measure progress towards Hy-Vee's 2015 Commitment. I hold a master’s degree in marine biodiversity and conservation from Scripps Institution of Oceanography and a Bachelor of Arts in environmental studies from the University of California Santa Cruz. My graduate research project was an analysis of the World Trade Organization ruling on the U.S. dolphin-safe tuna label and its implications for future market-based marine conservation efforts. My experience analyzing fishery management issues and communicating marine science to diverse audiences combined with my respect for ocean life has made me well-prepared to take on the challenges of sustainable seafood.