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Welfare of farmed fish at slaughter
  1. Peter Southgate

    Peter Southgate qualified from the Royal Veterinary College in 1979. After working in general practice, he gained an MSc in aquatic veterinary studies at the Institute of Aquaculture in Stirling, and worked in the diagnostic department at Stirling before becoming a freelance fish vet. He joined the Fish Vet Group in 1997. He is a past-president of the Fish Veterinary Society and an RCVS Specialist in Fish Health and Production.

  2. Tony Wall

    Tony Wall started the Fish Vet Group in 1995, after 25 years in mixed practice. He is a past-president of the Fish Veterinary Society, and a member of the BVA Eye Panel and the Veterinary Products Committee. His particular interests are the welfare of farmed fish, and fish ophthalmology. He is currently studying cataracts in fish with an EU multidisciplinary group.


FISH farming in the UK has grown rapidly over the past 30 years. The combined production of Atlantic salmon and rainbow trout in 1999 was approximately 200,000 tonnes, compared to 30,000 tonnes in the early 1970s. In most instances, productivity and good carcase quality go hand in hand with high welfare standards and, certainly, the growth and consolidation of the fish farming industry has led to an increased awareness of the importance of good husbandry and management practices. This article describes the principal welfare considerations relating to farmed fish production, both in the period leading up to, and at the time of slaughter.

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