Given the scale of farmed salmon consumption, a good counterbalance is for more people to eat a wider variety of protein sources, never over-relying on one species or source. There are many options and it can lead to a more dynamic diet. For instance, you could:  

Consider plant-based protein. Seek out community led and regenerative aquaculture – check out Câr-y-Môr  in South Wales as an example.

Aim to eat seasonal, locally sourced seafood. Opt for farmed bivalves such as oysters or mussels, which have a much smaller carbon footprint than land-based protein sources, and as filter feeders, they naturally improve the quality of the waters around them.

Another good rule of thumb is to eat smaller fish that are lower down the food chain. For example, eating fish such as mackerel, anchovies, sardines, and herring (or MASH for short) puts less strain on ecosystems. But eating small fish isn’t just better for the planet; it is better for humans too – these abundant fish are high in omega-3s, and their short lifespans mean they don’t accumulate the high levels of toxic heavy metals found in larger fish.

The next time you’re tempted to order salmon at a restaurant, ask the server if the fish is farmed. If it is, look elsewhere on the menu.