Perhaps the Salmon & Trout Association should take note of the Marine Conservation Society’s advice and tell its members to stop killing the wild salmon they catch (your report, 24 September).
If wild salmon stocks are in such a perilous state that they are red-listed, why do they not call for mandatory catch and release?
Of course, the reason why chefs are increasingly buying wild salmon is that organisations such as the Marine Conservation Society and the Salmon & Trout Association have also criticised them for using farmed salmon as an alternative.
They can’t have it both ways.
(Dr) Martin Jaffa