Janic wrote: without denying the composition of this product, all our foods (not adulterated) contain elements rich in various elements which do not, however, make them "exceptional quality product". Too often, unfortunately, quantity and variety are confused with quality (especially in salmon farming).
I reformulate: (wild) salmon is a quality product (as all Grizzly thinks) with an exceptional character because originally consumed during the end of year celebrations, therefore consumed during special events, which is not necessarily the case of rice or turnips.
The democratization of luxury products has transformed salmon into a daily consumer product (some garnish pizzas ...), the downward trend in profits and the race for profitability has therefore transformed this product into a commercial stew.
It's the same thing with foie gras (except that foie gras is a shit from a nutritional point of view), to a lesser extent lobsters and soon caviar ...
The process is always the same, the middle classes want to copy the bourgeoisie, because this is a symbol of success (of domination in reality).
The market is therefore adapting to provide the masses with the products they "wish" * to consume.
The generalization of production leads to a drop in prices and profitability, which leads (effect of the red queen) to an increase in consumption ... and a proportional drop in quality.
Once in place, the industry can hardly go back because it brings with it thousands of jobs that must be kept.
Producers then have no choice but to produce in industrial quantities to stay afloat.
The same principle also applies to the tourism and air transport sector.
* Wishes to somewhat implement ...
"Engineering is sometimes about knowing when to stop" Charles De Gaulle.