New figures released by Salmon Scotland show monthly survival averaged 99.12 percent between January and June, the best start to a year since data was first voluntarily published in 2018. This reflects continued improvements in fish health and environmental conditions.
The organisation attributes the improvement to investments in veterinary care, technology and stock management. Since 2018, the sector has invested more than £1 billion in innovation across these sectors.
“These figures demonstrate our members’ commitment to fish health and welfare, and to responsible farming. Scottish salmon farmers uphold the highest animal welfare standards in the world, but they are always striving to do better,’’ said Tavish Scott, chief executive officer of Salmon Scotland, in a press release.
This strong start to 2025 builds on last year’s progress. Cumulative mortality, the total number of fish deaths over time, fell by more than a third in 2024. Overall survival across all farms reached 82.3 percent, up 10 percent from the 72.3 percent survival the year before. The full mortality rates are available online.
“The hard work of our farmers, supported by more than a billion pounds of investment in new technology, has been rewarded with survival rates at record highs. At the same time, demand for Scottish salmon is soaring at home and overseas. This is thanks to its reputation for quality and sustainability, and the vital role it plays in supporting coastal communities and the wider economy,’’ added Scott.
Higher survival rates mean more high-protein, low-carbon meals are reaching consumers, boosting food security and fuelling economic growth through rising sales at home and abroad.
Exports rose by 45 per cent to a record £844 million last year, equivalent to £2.31 million per day, cementing Scottish salmon as the UK’s largest food export. Domestic sales also increased by 9.1 per cent in the 12 months to June 2024, with salmon remaining the UK’s most popular fish.
“Consumers continue to clamour for Scottish salmon. They recognise the quality and nutritional value of the fish we grow in our seas,” concluded Scott.
