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]>