Huon Aquaculture is a world leader in fish aquaculture and proud producers of Huon Salmon. Founded by Peter and Frances Bender in 1986, the majority family-owned and operated business is committed to ethical and responsible farming, with a unique process that ensures their salmon is of the highest, freshest quality.
Only Huon Salmon are harvested at night and travel in the early hours of the morning, direct to their facility in the north of Tasmania where they are processed and shipped at the latest possible moment to ensure the freshest salmon is waiting for you at the supermarket, not sitting around in storage.
THE HUON METHOD
Salmon are a temperate species that evolved in the cool, high latitude waters of the North Atlantic, an environment that provides the defined seasons that drive the natural life rhythm of the salmon. While far from the Atlantic Ocean, the pristine waters of the Huon River, Hideaway Bay and the Southern Ocean in Tasmania Australia have proven to be an ideal location to raise healthy, flavoursome Huon Salmon. The combination of pristine water, air that’s refreshed by the famous Roaring Forties and fertile soil that spawned flourishing apple orchards, Atlantic salmon thrive in the waters of Tasmania.
Huon attributes the quality of its salmon to the philosophy of ‘getting the basics right and attention to detail’. Focused solely on the goal of growing the best quality in the world, Huon’s standards have been high from the very beginning. They proudly farm with the lowest stocking density by a commercial fish farm in the world, with Huon Salmon taking up just 1% of the pen to 99% water. This attention to the health and welfare of their fish means healthy fish that are well fed, stress free and allowed to swim in a pristine environment. Huon Salmon’s ethical and responsible approach to their farming has led to the development of the ‘Huon Method’, a philosophy that guides everything they do in the hatchery, on the farm and in the smokehouse and has been awarded by the UK’s RSPCA.
THE HUON FAMILY
The carefully curated process of Huon Salmon’s farm was recently documented in a behind the scenes video, told through the eyes of four Australian foodies, including Melbourne lifestyle reviewers Gastrology; Nagi from food blog RecipeTin Eats; Lyndi Cohen of The Nude Nutritionist; and Chef Massimo Mele. During their visit to the farm they were immersed in the entire Huon process from the hatchery right through to the nighttime harvest and processing. All have described their experience as an eye-opener to the vast difference between salmon farming methods.
The ‘harvested by night, fresher by day’ ethos runs deeply through everything Huon Salmon does, and it’s their absolute commitment to quality that allows the consumer to benefit from the flavour and freshness Huon Salmon prides itself on. Discover delicious, versatile Huon Salmon for yourself by asking for it by name. You can also learn more at the Huon Salmon website or see the latest from the farm on Facebook and Instagram.
ORDER HUON SALMON ONLINE OR LOOK FOR THE HUON RANGE IN GOOD FISHMONGERS AND SUPERMARKETS
- Fresh Huon Salmon (sashimi grade)
- Huon Premium Smoked Salmon (hot, cold and cured varieties)
- Huon Classic Cold Smoked Salmon
- Huon Reserve Collection (smoked salmon, caviar and pâté)
- Huon Salmon-To-Go (hot & cold smoked salmon deli-bites)