Jean-Claude:

> I will be curious to know how they can manage to avoid antibiotics
> with the number of fish living in concentration pens

Obviously, "naturally" farmed salmon is raised more extensively than
conventionally farmed salmon, which explains its higher price.

> The demand for better quality of foods is growing so much (at least
> in North america ) that it will be hard to keep strict standards.
> Governments ( i should say economic interests)  are very much
> interested in swallowing the organic movement and at setting up
> more elastic standards.

Possible, but for the moment the standards are virtually inexistent
with regard to fish, and establishing these would be a useful first
step. And why not let several labels coexist? You may be aware that in
France, a "red label" can be attributed to meats, eggs... "Red label"
chickens here represent over 10% of total sales.

--Jean-Louis Tu <[log in to unmask]>