More Aussie salmon heading to Japan
The Japanese seafood distributor Blue Link has been buying products from the salmon producer Huon Aquaculture since 2007, and it currently buys about a thousand tonnes of salmon from the Australian company each year. (ABC Rural). And according to the Blue Link CEO, that figure would grow. Mr. Kamiya said salmon, in particular, was becoming more popular in Japanese cuisine, which was helping to drive demand for the farmed fish abroad. "We see the sushi sector growing very rapidly," he said. "Of course salmon is playing a very large part in it. Japanese love the flavour, the colour, the appearance of the salmon. I think it's probably the number one favourite item in Japanese sushi restaurants now."
Earlier this month, Huon Aquaculture made an announcement where it was “welcoming a new era in seafood processing”:
The north of Tasmania is now home to one of the most advanced seafood processing facilities in the world as we officially opened our new Smokehouse and Product Innovation Centre, marking a $12 million investment and the creation of 70 new jobs. Federal Minister for Employment, Eric Abetz and Deputy Premier and Minister for Primary Industries and Water, Jeremy Rockliff opened the new facility alongside Huon founders Peter and Frances Bender.
Chief Executive Officer and Co-founder of Huon Aquaculture, Peter Bender said the opening marked a major milestone for Huon by bringing our value added processing operations to Tasmania for the first time. “This Smokehouse and Product Innovation Centre is part of a four-year, $160 million Controlled Growth Strategy for the company which is delivering increased production capacity and efficiency whilst reducing our environmental footprint,” said Mr Bender.
Around 100 jobs were created during the construction of the facility and it has opened with 70 new employees already on board. “We have always believed that Tasmanians have the skills and ability to grow an industry that leads the world in innovation and we are committed to investing in the region and the people who live here, either through direct employment or the use of Tasmanian firms. Mr Bender said that the construction of the new facility utilised over 100 local contractors from when the project started in March last year.
Executive Director and Co-founder, Frances Bender said the new Smokehouse and Product Innovation Centre is one of the most advanced in the world and will greatly assist Huon in its innovative approach to product development. “The reputation and demand for Tasmanian produce is growing continuously, both within Australia and through international markets,” said Mrs Bender. “This facility is a crucial step in ensuring we are taking the highest quality, innovative products to market, all proudly carrying the Tasmanian brand.”
In addition to its new processing plant, in December last year the company announced the acquisition of a new well boat as part of Huon’s Controlled Growth Strategy, which is guided by six key principles:
1.Increasing production to meet growing customer demand responsibly and safely while also increasing efficiency of farming practices and improving the already high quality of Huon fish;
2. Improving the health and welfare of fish;
3. Improving safety for Huon workers;
4. Reducing the Company’s environmental footprint;
5. Continuing to positively participate in the community; and
6. Producing world-class salmon products in Tasmania
