Migros operates regionally and, by extension, nationally.
Unfortunately, that’s where it ends when it comes to salmon.
Switzerland has excellent locally produced salmon in Misox. https://swisslachs.ch/shop/
Very good products, but unfortunately not available at Migros (on our way from Ticino, we always stock up at their shop there). Instead, they sell salmon from far, far away. Such a shame!
I've already checked that out too.
The prices are just really steep. Smoked salmon for 150–170 CHF/kg—that’s about six times more expensive than the cheapest option and still two to three times more expensive than organic smoked salmon.
I keep noticing that the luxury products (Sélection or Coop Fine Food) often sit on the shelves and end up as food waste. That’s just not sustainable either. I get the impression that the company focuses more on direct sales to customers with a very high willingness to pay; they probably don’t have much more production capacity anyway. On the other hand, they could certainly produce at a lower cost if the facility could be scaled up further.
According to the website, the Swiss salmon isn’t certified organic, and the feed also comes from abroad. I couldn’t find any nutritional information on the website, but I did find several errors in other details (e.g., incorrect prices).
You can also easily order online (especially if you just want a small supply); the shipping costs then don’t really matter much.
Coop apparently sells "Fine Food Swiss Alpine Salmon" for 130 CHF/kg (smoked in 100g packages), though likely only in select stores.
I've already checked that out too.
The prices are just really steep. Smoked salmon for 150–170 CHF/kg—that’s about six times more expensive than the cheapest option and still two to three times more expensive than organic smoked salmon.
I keep noticing that the luxury products (Sélection or Coop Fine Food) often sit on the shelves and end up as food waste. That’s just not sustainable either. I get the impression that the company focuses more on direct sales to customers with a very high willingness to pay; they probably don’t have much more production capacity anyway. On the other hand, they could certainly produce at a lower cost if the facility could be scaled up further.
According to the website, the Swiss salmon isn’t certified organic, and the feed also comes from abroad. I couldn’t find any nutritional information on the website, but I did find several errors in other details (e.g., incorrect prices).
You can also easily order online (especially if you just want a small supply); the shipping costs then don’t really matter much.
Coop apparently sells "Fine Food Swiss Alpine Salmon" for 130 CHF/kg (smoked in 100g packages), though likely only in select stores.
It wasn't about the price, or organic certification, or nutritional information, but rather about how regional products are marketed.
And Norwegian salmon, which doesn’t meet the criteria you mentioned either and also requires long transport distances?
It wasn't about the price, or organic certification, or nutritional information, but rather about how regional products are marketed.
And Norwegian salmon, which doesn’t meet the criteria you mentioned either and also requires long transport distances?
What I mean is: For Migros to be able to stock the product profitably, there must be sufficient demand for it, and the product must be able to compete with the other established products on the same shelf. And that’s where price and labels play a very important role.
If products with a short shelf life sit on the shelves because they seem too expensive, they end up in the trash or Migros has to slash their prices. The regional argument is closely linked to sustainability, and if food waste occurs, you achieve exactly the opposite.
Certain items (dairy products, meat, and seasonal vegetables) can be produced regionally very well and economically (in part due to subsidies), but in my opinion, this is significantly more difficult with salmon.
Don’t get me wrong, I have nothing against the product being available in stores :). I just don’t think it’s quite that simple, and salmon isn’t exactly a traditional regional product.
