Editorial
How Tassal’s Salmon Strategy Supports Tassie Hospitality Tasmania’s summer dining scene thrives on, local seafood. From Hobart’s waterfront restaurants to rural and regional cafes, premium Tasmanian salmon is a hero ingredient that defines the season. This summer, Tassal is taking steps to ensure chefs and venues can count on a steady supply of safe, healthy, and great-tasting salmon - because we know how much it matters to your menus and your customers. To protect fish health and maintain quality, we’ve introduced advanced measures across our farms. Every salmon is now protected with world-class health protocols, supported by improved diets and innovative farming technology. These upgrades ensure fish thrive in optimal conditions, delivering consistency from ocean to plate. But we’re not stopping there. Tassal is investing in next-generation technology and selective breeding programs to build long-term resilience. These initiatives mean that the salmon you serve today - and in seasons to come - will continue to meet the highest standards of taste, safety, and sustainability.
knowing their supply is secure, while diners enjoy the premium quality they expect. And beyond the plate, these efforts support local jobs and communities, keeping Tasmanian seafood at the heart of our shared success. Together, we’re shaping a strong, sustainable future for Tasmanian dining. Here’s to a season of exceptional menus and memorable experiences. Want to bring Tassal salmon to your own table? Visit The Salmon Shop in Salamanca Square for local Tasmanian salmon - perfect for summer entertaining.
For Tasmania’s hospitality industry, this strategy delivers confidence. Chefs can plan summer menus
35 Tasmanian Hospitality Review December/January Edition
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