Tassie salmon producer Tassal has pointed to its sustainability and country of origin credentials as it fends off criticisms that an expansion of its salmon farming operations has affected the health of Tasmania's Macquarie Harbour.
State Parliament Greens leader Kim Booth on Tuesday tabled a leaked email that was sent to the Premier from competing fish producers that raised concerns about deteriorating water quality, and a disease outbreak in fish pens owned by Tassal, according to an ABC Online report.
Also tabled was a leaked report from an industry, government and scientific group highlighted plunging levels of dissolved oxygen in the harbour that could be caused from fish farming.
Tassal yesterday issued a statement, however, pointing to its sustainability credentials and its status as a local producer.
Tassal noted it had been globally recognised for its industry-leading sustainability practices, with its attainment last November of Aquaculture Stewardship Council (ASC) accreditation across all six of its Tasmanian hatcheries.
“The ASC accreditation is the ‘gold standard’ for responsible salmon farming and provides credible, third party validation of how responsibly we farm our salmon,” Tassal chief executive officer and managing director Mark Ryan said in a statement.
“We are the first salmon farming company in the world to achieve this certification putting us at the forefront of responsible global salmon aquaculture.
“Tassal will continue to be attentive to consumer priorities including having the information and assurance that Tassal Atlantic Salmon is grown locally in an environmentally and socially responsible way.”
Ryan also pointed out that Tassal supplies the only 100 per cent Australian grown and canned fish product to supermarkets as the country of origin labelling debate heats up in the wake of Scombroid fish poisoning from canned tuna imported from Thailand.
“Many consumers are unaware the canned fish products they buy are manufactured in foreign countries, we are proud to say Tassal canned salmon is made using Tasmanian-grown Atlantic salmon and is canned in Australia,” he said.
