I address this question in the same way to several food retailers:

Greenpeace has found in a recent study that many fish products containing farmed fish contain the health-threatening chemical ethoxyquin, including products sold in your stores. Since I like to eat fish but do not want to take any chemical pesticides, I find this information highly disturbing. But I would like to know that I can eat the food I buy from you without hesitation.

Is you aware of the potential risk posed by ethoxyquin?
As a large retail chain, you have a lot of influence on the production of the products you offer? Will you exert your influence so that I can always eat the fish products you offer without hesitation?

Zu Ethoxyquin

Ethoxyquin was initially used as an antioxidant for rubber according to Wikipedia.
It has been used as a plant protection product in the EU since the 1960s until 2011 and has not been authorised as such for this purpose in the EU since then.
As a feed additive it is still allowed (E324) and as such it is used to preserve feed for farmed fish.
The chemical finally ends up in the end product and is therefore also consumed by humans.
Fümeat, vegetables, nüsse, etc. are subject to maximum permissible limits. There is no such limit for fish.
The amounts found by Greenpeace in farmed fish products exceed the maximum permitted levels of meat by a factor of 17.
The exact effects on human body are unknown.
Ethoxyquin accumulates in breast milk.
It damages the genetic material and is thus dimpled as carcinogenic.
It crosses the blood-brain barrier.

Sources, all per 16.12.2016

Wikipedia about Exothyquin:
https://de.wikipedia.org/wiki/Ethoxyquin

Results of the Greenpeace study:
(https://www.greenpeace.de/sites/www.greenpeace.de/files/publications/20161216_greenpeace_tabelle_fisch_ethoxyquin.pdf)

Notes on health protection, e.g.:
https://presseportal.zdf.de/pm/planet-e-ein-giftiger-verdacht/

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Harmful chemicals in your fish products: How do you use your influence so that customers can eat your fish again without hesitation?

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Harmful chemicals in your fish products: How do you use your influence so that customers can eat your fish again without hesitation?

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