Oppdrettslaks i medvind og motvind

This chapter is about the complex relations and techno-scientific work invested in the salmon fillet at our dinner table. It shows a dynamic of continuous destabilization and stabilization efforts accompanying the relatively new creation of farmed salmon. Technology and scientific knowledge make mass-produced farmed salmon possible. At the same time, new developments come along with side effects that continuously threaten to destabilize the salmon’s identity as a healthy source of protein. Therefore, new technology and knowledge are constantly being introduced in the stabilization work to maintain the salmon-like characteristics of the salmon. Political management and brokers, such as the Scientific Committee for Food Safety (VKM), are important players in this stabilization work, in the same way that scientific knowledge of nutritional content and technology, such as biotechnology, are.