Dear Grieg Seafoods: Looking for Answers to Gold River Fish Farm Die-Off

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I am requesting:


a report on why the salmon in your pens are dying, which BC registered veterinarian made the diagnosis

what records are available to review of this diagnosis so that we can take confidence and repeat the tests to confirm your results.

And finally are the fish that are still alive being transported by truck across Vancouver Island and processed at the Walcan plant on Quadra Island for human consumption. 


We have seen the blood water pouring from this plant into the major migration route of the wild salmon of the Fraser River, which is currently underway. I co-authored a paper on the threat of pathogen transfer from this processing plant to Canada's wild salmon.
 
This situation is extremely time-sensitive because the wild returning salmon runs are already in the immediate vicinity of your farms and the Quadra Island processing plant that you use. Testimony at the Cohen Commission by DFO scientist Kyle Garver states a salmon farm experiencing high mortality can shed 65 billion viral particles per hour. If your fish are infectious, the impact could be devastating to Canadians. Your staff onsite were very professional.
 
You plan an “aggressive North American push” (Intrafish Jul 9, 2014). These dying salmon are your “Skuna Bay” product demanding a premium price. You have made the promise that you are saving wild salmon, but one of your managers was given a prison sentence of 60 days on July 10, 2014 for providing misleading sea lice reports. The situation at hand is a test of your corporate social licence to operate in Canada.

Please provide the above information that I have requested.
 
Thank you for your immediate attention to this matter. I am copying this letter to government, First Nation and other members of the Canadian public.
 
To all whom receive this you have my permission to circulate it.
 
I await your response, respectfully,

Alexandra Morton
Independent Biologist
This email address is being protected from spambots. You need JavaScript enabled to view it.
 
 

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