The hidden story behind the salmon on your plate with Caroline Bennett, sustainable seafood pioneer

Описание: In this episode of In Good Taste, I sit down with Caroline Bennett, sustainable seafood pioneer at London's Moshi Moshi and long-time champion of better fish, to ask a simple but uncomfortable question: what’s really going on with the salmon on our plates?

From Scottish lochs to West African coastlines, we dig into the hidden costs of cheap farmed salmon for fish welfare, coastal ecosystems, small fishing communities and, yes, even our beloved omega-3s.

We get into why salmon became the default “healthy” option, how the industry’s marketing has shaped our choices, and what more thoughtful fish-eating might look like.

WHAT WE COVER

➡️ How salmon became the global go-to fish and why chefs are quietly dropping it from menus
➡️ Farmed vs wild salmon: Atlantic vs Pacific, open-net pens
➡️ What really happens in salmon farms: sea lice, chemicals, antibiotics and that sludge of poop under the cages
➡️ Salmon mortality: why around 25% of farmed salmon die before harvest
➡️ The feed problem: small fish like anchovy and sardinella being turned into fishmeal for salmon – and what that means for global fishing communities and migration
➡️ Omega-3 myths and where you'd get more
➡️ Land-based, “tech fix” and GM salmon: what might change, and what doesn’t
➡️ Labels, “sustainability” claims and why you need to read the back of the pack
➡️ If you still want to eat salmon: what “less bad” looks like and why diversifying the fish we eat really matters

ABOUT ME

I’m Mallika Basu, food writer, advisor and spice obsessive, on a mission to make food matters accessible, joyful and useful for food lovers. My new book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters (paperback), is out 22 Jan 2026 and available to pre-order in the UK now.

FOLLOW ME

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YouTube:    / @mallikabasu  
Substack: https://mallikabasu.substack.com/

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