Farmed Salmon Off the Menu?

Farmed salmon is big business, especially in Norway and Scotland. Farming in ocean pens has made this fish much cheaper and more accessible to the general public. There are, however, obvious problems associated with salmon farming. They include escapees producing genetic damage to wild salmon stocks. The spread of fish lice, chemicals and pollutants. To register their objections (mainly to the viability of wild salmon), a number of 'top' UK chefs have vowed not to include farmed salmon on their menus (https://www.theguardian.com/environment/2023/oct/14/its-a-poor-product-leading-uk-chefs-join-campaign-to-cast-farmed-salmon-off-menu). On the one hand, it's good that prominent folk draw attention to the negatives associated with farmed salmon. Having said that, folk operating in this 'high end' food sector are unlikely to suffer much by the way of financial losses (one even has replaced the salmon by farmed trout). 'Top' chefs can also charge extra for 'superior' ingredients. On the other hand, the move seems unlikely to much change the eating habits of the masses. One can even argue that farmed salmon is certainly no worse for the environment than beef, chicken or pork. It's certainly a healthier (for humans) source of protein.