MOWI pioneers cutting-edge aquaculture technique

Hervé Migaud, Mowi’s director of fish health, welfare, and biology said 

“While jellyfish blooms are not new in Scotland, they are occurring more frequently, a trend potentially linked to periodic spikes in sea temperature.  The sea is not consistently warmer year-round, but local temperature increases of around 1.5°C in specific areas and times are creating favorable conditions for blooms of jellyfish and phytoplankton.  These higher temperatures, aren’t harmful to the salmon directly. Rather, the blooms deplete oxygen and introduce predators that harm the fish.”

A BOOMING EXPORT

Not only is farmed salmon a mainstay in the culinary scene around the globe, but it was also recognised as the UK’s most valuable food export for 2023 by His Majesty’s Revenue and Customs. The value of Scottish farmed salmon exports in the first four months of 2024 increased by £65 million to £250m compared to the same period in 2023. Mowi is particularly pivotal in this trade, with 40% of Scotland’s fresh salmon processed at its facility in Fort William. Mowi employs about 1,500 people across Scotland at their farms, processing plants and offices.

SUSUTAINABILITY AT THE FOREFRONT

Farmed salmon has one of the lowest greenhouse gas profiles of all animal protein sources, and is known for its health benefits and excellent nutritional profile. Mowi has been recognised for its commitment to sustainable farming practices, ranked at the top of the Coller FAIRR Protein Producer Index for five consecutive years. This index evaluates companies based on how well they align with the United Nations’ Sustainability Development Goals.

Nevertheless, the salmon farming industry faces challenges, especially with climate change and periodic spikes in sea temperatures leading to increased risks such as harmful blooms of algae and jellyfish, which can endanger the fish.

FACING CLIMATE CHALLENGES

As temperature spikes rise, farmers have had to adapt to ensure the health and welfare of their fish using the latest technologies and techniques. They can now adjust feeding schedules according to tidal patterns, aerate water to bring cooler currents closer to the surface, install bubble curtains to protect them from jellyfish or cover the fish pens with specially constructed umbrellas to shield them from sunburn.  Mowi continues to focus on long-term solutions, as well, particularly through the development of post smolt techniques and leveraging genetics to breed fish that are more resilient to environmental challenges.

Speaking about the post smolt transfer, Ben Hadfield, COO Mowi Farming Scotland, Ireland, Faroes and Atlantic Canada, said: “The post smolt salmon were in excellent condition. I am proud of everything we have achieved so far at Loch Etive, which is pioneering best practice in aquaculture.”

As the industry adapts to the challenges presented by climate change and seeks the most sustainable methods of production, the future of salmon farming in Scotland looks brighter than ever. Mowi’s advances in post smolt production are setting the standard for others in the industry, ensuring a sustainable, healthy and valuable food source for years to come.

For more info, visit www.mowi.com