"The leaper" or Salmo salar is well known for it's beauty of form and it's spirit. The Atlantic salmon has an elongate, somewhat laterally compressed body, a large mouth, fairly large scales, and a fleshy adipose fin on the back just in front of the tail fin. An average adult weighs anywhere from 2-10 kg, although some grow to much greater sizes.

The average length of the salmon is 50-100 cm. From parr (small juvenile) to adult, the Atlantic salmon changes color several times, ranging from black to silver. The first Atlantic salmon fish farm opened in Norway in the 1960s. Since it's humble beginnings, Atlantic salmon Aquaculture has expanded to meet the growing world demand now facing the salmon market.

Production Life Cycle:

Freshwater

Salmon eggs are collected in November and incubated at varying water temperatures. In late winter or early spring they hatch as sac fry. They begin to feed on special starter diets and are kept in tanks designed for feeding. Once they reach a sufficient size, the salmon are graded for uniformity and size and transferred to rearing tanks in May or June. They are now at the parr stage and feed throughout the summer, until fall, when they are graded again to select potential smolt.

Saltwater

Smolts are transferred to saltwater in the spring when they have reached a weight of about 80 grams. The smolts are then placed in sea cages (net enclosures supported by floating frames made of plastic, steel, aluminum and wood). They are fed a special diet of fish meal and fish oil until they reach market size, between eight and ten pounds. This is usually 14-18 months later.

Feeding Habits:

In the wild, Atlantic salmon feed on a wide variety of fish and crustaceans. But in the hatchery, their feed is mostly made up of fish meal and fish oil. This is formulated to provide proper nutrition for each stage of development.

Growing Techniques:

Atlantic salmon are reared to smolt size in shore-based fresh water hatcheries and then transferred to floating sea cages. They remain in the cages for about 18 months, until they are ready for market. At this time they weigh between two and five kilograms.

Farming Areas:

The Atlantic salmon is farmed mainly in Norway, Chile, Scotland, Canada and the United States. In 1994 Canada produced almost 20, 000 tons of Atlantic salmon. The industry continues to grow in Nova Scotia and in 1994 produced nearly 544 tons. Since Atlantic salmon require relatively warm water throughout the winter, only selected areas in Nova Scotia are suitable for year round production. They are grown primarily in the Bras d'Or Lakes, the Annapolis Basin, Shelburne Harbour and parts of St. Margaret's Bay.

Conclusion:

For more information, contact Aquaculture (aquaculture@gov.ns.ca).

Nova Scotia Fisheries and Aquaculture
P.O. Box 2223
Halifax, Nova Scotia
Canada B3J 3C4

Phone: (902) 424-0356
Fax: (902) 424-4671