RSPCA SUSPENDS ‘SUSTAINABLE’ HIGH-END TROUT FARMS FOLLOWING INVESTIGATION BY CAMPAIGNERS AT VIVA!
Between June and November 2020, Viva! investigated four rainbow trout farms supplying high-end supermarkets and retailers including Waitrose, Abel & Cole, Harrods and Fortnum & Mason. This investigation reveals shocking scenes of suffering and a total disregard for fish welfare.
Two companies feature in this investigation;
The investigation documented rainbow trout living in severely overcrowded ponds, suffering from extreme stress, abrasive injury and predation.
ChalkStream Foods supplies luxury food outlets and ‘elite’ events including Harrods, Fortnum & Mason, Royal Ascot, Wimbledon, The Ritz and The Ivy, as well as being part of the RSPCA Assured Scheme.
Trafalgar Fisheries also works with highly respected brands including Waitrose and Abel & Cole and are certified by Quality Trout UK.
Promoted as a ‘sustainable’ solution to overfishing, modern fish farming (otherwise known as aquaculture) confines
The farms featured in this investigation demonstrate that regardless of species, when animals are factory farmed profit is prioritised over welfare.
Despite claims by ChalkStream
RSPCA welfare standards for trout state that water supply ‘must be of a high quality’ (1), however these
Rather ironically, the RSPCA welfare standards for trout features one of the ChalkStream Foods sites on the front cover of their guide (Test Valley Trout Romsey).
As a result of high stocking density, poor handling practices and attacks from predators, physical damage to tails, fins and eyes were found to be widespread at ChalkStream Foods farms (Test Valley Trout Itchen Abbas and Romsey). Suffering from abrasive injuries, that removes the protective mucus on the fishes’ skin, leaves the fish open to infection from parasites, bacteria and secondary fungal infection.
Several large gaps and openings in the protective netting was also documented at
A significant number of dead fish were recorded floating in ponds or pushed up against the outlet grilles, easily visible to any workers who may walk by the pond. It appears that this company is violating another RSPCA guideline which explains that ‘dead fish should be promptly removed’(3) (Test Valley Trout Itchen Abbas and Romsey).
Consumers will be shocked to learn that Viva! recorded footage of several fish corpses in a late stage of decomposition and left to rot for a considerable time. This raises more serious questions about water quality and what bacteria is lurking in it. Given that we are in the midst of a global pandemic, this is irresponsible behaviour and poses a potential risk to public health. RSPCA guidelines advise the ‘removal of dead fish must occur at least twice week’ (4) (Test Valley Trout Itchen Abbas and Romsey).
Worker mistreatment of fish
Many consumers will be astonished to discover the industrialised
Surveillance footage shows workers handling the fish at a grading station, where they’re sorted by size for slaughter. Workers were captured throwing live trout, kicking them with frustration as they slapped on the ground and bashing them around the head with a wooden priest (a short blunt baton) – an extremely ineffective way to kill fish, which prolongs suffering. One fish
Trout which are not deemed profitable for ChalkStream Foods are discarded onto the floor, still alive and left to slowly die (Test Valley Trout Romsey).
This practice breaches
- Fish being left to die in open air – a violation of FW 6.7 (5)
- Live fish must never be thrown onto solid objects’ (6)
ChalkStream Foods workers are also documented taking fish out of water to be weighed for what appears to be an extortionately long period of time and exceeds RSPCA ‘out of water times’ for farmed trout. Removing fish from water limits their oxygen supply and so should only be done for minimal periods of time, which for the RSPCA should not exceed 15 seconds (7). Viva!’s footage
Sadly, conditions at Trafalgar Fisheries were similar to those documented at ChalkStream Foods.
Similarly to ChalkStream
Weak fish were filmed pressed up against the outlet grilles, gasping for breath in the oxygen-starved flow of water. It is clearly a regular occurrence due to the number of dead also filmed pressed against the grilles and piled on the pond floor. These fatalities are visible from the surface and should have been removed promptly.
These actions are in violation of Quality Trout UK’s guidelines which state ‘The transmission of infectious agents by birds and mammals must be minimised by suitable exclusion and deterrent measures’ (8) and ‘Fish must be inspected at least once a day, weather permitting and farm design must facilitate this and fish must be inspected for damage, descaling and for lesions with all dead or dying fish collected, humanely killed and disposed of according to current legislation’ (9).
Trafalgar farms use the same mechanical pumping techniques as ChalkStream
Investigators discovered piles of dead fish in bins at Trafalgar Fisheries. As with all factory farming, animals suffer short miserable lives and once they are not profitable, they are deemed worthless – trout farming is no exception.
RSPCA have provided the following statement about the investigation “Our
We have launched an investigation and suspended three of the sites in the video, which means these farms cannot be marketed as RSPCA Assured. Our investigations are now ongoing.
Meanwhile, I would like to stress that any allegations of animal welfare issues, or breaches of the RSPCA Assured membership agreement, are not tolerated and taken very seriously.
Professor Culum Brown, Head of TheFishLab at Macquarie University offers his thoughts on the investigation: “The entire series of photos cries neglect. The place looks abandoned. So many welfare issues appear to be occurring with loads of dead fish trapped in drains and many swimming around with terrible damage to their fins and bodies. I’d be willing to bet there are rampant bacterial infections, water quality looks terrible.
Viva!’s Head of Investigations Lex Rigby speaks about the investigation ” Clever marketing tactics of the trout farming industry would have you believe rainbow trout is a native species to Britain, naturally reared in ‘gin clear, spring-fed chalk streams’. But like all factory farming, intensive aquaculture priortises profit over welfare, causing significant pain and suffering.
Severe overcrowding, poor water quality, painful abrasive injuries, and inhumane slaughter reveals the ghastly reality of life (and death) for farmed rainbow trout in this country – packaged and sold to high-end retailers.
With fish farming on the rise, these problems are only set to get worse. Now that there are so many more plant-based fish alternatives on offer, that really do taste great, there couldn’t be a more perfect time to choose vegan instead.”
As well as the welfare issues discovered on these farms and the countless others Viva! have exposed, factory farming poses a serious risk to public health. The cramped, unsanitary conditions on these farms are a breeding ground for disease. As we continue to navigate our way through a global pandemic, environments such as factory farms are a serious risk to human health. It’s time to End Factory Farming Before it Ends Us.
2 – HP 5.3 The primary means of protecting the fish must be through physical exclusion, by denying potential predators access to tanks and enclosures. HP 5.4 Enclosure nets must be adequately tensioned and weighted to prevent distortion, taking into account local conditions such as currents, tidal flows etc. HP 5.5 Enclosure nets must be regularly checked for holes and fouling and maintained accordingly and records must be kept of these checks.
4 – HP 5.6 Removal of dead fish must occur at least twice weekly, except when adverse weather conditions mean that this would mean danger to personnel.
5- RED FW 6.7 Fish not being humanely ‘dispatched’ / left to die in open air – violation of FW 6.7 All fish that require culling must be dispatched humanely and records kept of the culls and H 2.2 Fish must only be culled using the following methods: a) overdose of a suitable anaesthetic (as specified in the VHWP) using immersion in a solution of the agent, for fish under 5 grams and, b) a non-recoverable percussive blow to the head which renders the fish immediately insensible, for fish over 5 grams and HP 1.7 Fish must not be left to die in air.
7- HP 1.3 Time out of water must: a) be kept to the minimum possible b) never exceed 15 seconds for a live fish
8 – 3.5.2 The transmission of infectious agents by birds and mammals must be minimised by suitable exclusion and deterrent measures, the hygienic handling of dead fish and feeding practices which minimise wastage
9 – 5.1.5 Fish must be inspected at least once a day, weather permitting and farm design must facilitate this and fish must be inspected for damage, descaling and for lesions with all dead or dying fish collected, humanely killed and disposed of according to current legislation