I have not eaten red meat for 30 years, but I consume a lot of fish. I love salmon, whether fresh, smoked or hot smoked.
I knew that when I picked up this non-fiction expose of the Tasmanian salmon industry I was toying with fire. “This is going to put me off eating salmon for life, isn’t it?” I declared when the bookseller I purchased it from told me this was the sixth copy he’d sold in a matter of hours. He just laughed and said, “Come back and let me know!”
Well, I haven’t been back yet, but the answer is exactly what I knew it would be. It’s doubtful I will eat Tasmanian farmed salmon ever again.
A thorough investigation
Written by Booker prize-winner Richard Flanagan, Toxic is a no holds barred investigation into the dubious practices of farming Atlantic salmon in Tasmania, specifically the D’Entrecasteaux Channel, a body of water that separates Bruny Island from the Tasmanian mainland and which acts as the mouth of the estuaries of the Derwent and Huon Rivers and empties into the Tasman Sea.
Flanagan explains how this channel, once a renowned beauty spot and sleepy backwater, has become environmentally degraded by an industry that puts profit before all else. He also shows how the product, which is marketed as clean and healthy, is anything but. It’s an eye-opening, stomach-churning and anger-inducing read.
I regard myself as an educated person, someone who is interested in the provenance of my food and who cares deeply about nature, but Toxic has exposed the glaring omissions in my knowledge and made me realise how naive I am when it comes to buying — and eating — farmed salmon.
Here’s just a handful of things I did not know — and which greatly alarmed me:
¶ The salmon is dyed so that it appears a healthy-looking pink and is more palatable to the consumer. This dye — synthetic astaxanthin — is made from petrochemicals.
Just as you use colour swatches to choose house paint, the salmon corporations use colour swatches to choose their salmon’s colour.
¶ Farmed salmon is not necessarily good for you. That’s because the fish’s fatty profile has changed as a consequence of the diet they are fed which is plant-based, rather than fish-based, so that the salmon now contain more omega-6 oils, the so-called “bad” fats, rather than omega-3 oils, which are better for you.
¶ Salmon farming is driving deforestation because the fish are fed a plant-based diet. Fishmeal, it turns out, is too expensive to feed, so farmers source protein from other food streams to cut costs. In Tasmania, the majority of this protein is chicken-based (a revolting mix of heads, feet, intestines and so on, mainly sourced from battery hens), but the fish are also fed soy, which comes from South America.
Illegal deforestation to create new soy farms in South America, particularly in the Amazon and Cerrado, is deeply embedded in the rise of the salmon industry globally and throws a long shadow over any attempt by the local industry to present salmon as a green product.
¶ The fish live in horrendous conditions, crammed into “feedlots” where they barely have room to swim. These lots are often stacked one on top of another in towers of up to 20 metres in height, “down which faeces and urine rain”.
The image of thousands of cows slowly suffocating to death in a smog-polluted shed would be unacceptable. The reality of thousands of salmon slowly suffocating to death on a hot day as oxygen levels collapse is less questioned.
¶ Fish farms are noisy. They work around the clock using heavy diesel compressors to oxygenate the water. To avoid salmon stock being killed by amoebic gill disease, the fish also need to be “bathed” in giant freshwater bladders on a monthly, sometimes fortnightly, rotation. They are mechanically vacuumed out of their feedlots into the bladders, then sucked out again. And then there are all the attendant boats and the industrial lighting required to enable workers to see what they are doing, so that residents living onshore are plagued by light and noise pollution 24/7.
I could go on, but it’d be easier for me to tell you to read the book. You might end up underlining the entire thing, which is what I was tempted to do when I wasn’t feeling nauseous by the horrendous facts that pile up on top of one another like bodies in a mass grave (I make no apology for that simile).
An industry mired in secrecy
Knowing all this, the first question you might well ask is how is this legal?
Flanagan painstakingly documents the corruption at the heart of the industry, which claims to be regulated but is really mired in secrecy and cover-ups. He talks to leading scientists and activists and a host of brave people who have spoken out against the industry’s practices. It doesn’t make for pleasant or comfortable reading.
It’s thoroughly researched and completely up-to-date (there are references to things that happened as recently as March 2021), but unfortunately, Toxic doesn’t possess an index, which is infuriating if you wish to look something up afterwards. There is, however, an extensive list of references and sources.
I can’t say I am glad I read this book, because it means I can no longer in all good conscience continue to eat one of my favourite sources of protein, but it’s one of the best, and most chilling, non-fiction reads I’ve consumed in a long while.
Please note, Toxic: The Rotting Underbelly of the Tasmanian Salmon Industry doesn’t appear to be published outside of Australia, but you can order it from readings.com.au or try bookfinder.com to source a used copy.
This is my 19h book for #TBR21 in which I’m planning to read 21 books from my TBR between 1 January and 31 May 2021. I purchased it from my local independent book store last month.