Huon Aquaculture Group, Tasmania’s premium Atlantic salmon grower, marked the re-launch of its brand and subsequent name change on 1 August, as it continues to improve and expand.
With the business having expanded to incorporate a number of brands such as Springs, it was time to consolidate the operation behind the one master brand.
At the forefront of this change was the launch of all new packaging featuring the Huon brand. The enterprise also expects to complete its acquisition of the Tasmanian based Southern Ocean Trout business in October; another exciting development at Huon.
Co-owners Peter and Frances Bender began farming salmon in Tasmania in 1988, immediately committing themselves to ‘striving for excellence’ as a motto. This motto has transformed the business into an internationally recognised premium producer of fresh salmon and value-added products and proved the Benders’ mantra, that “not all salmon is the same.”
Frances Bender has said that as a Tasmanian-based family business, they have worked tirelessly to ensure their business has the smallest possible effect on the Tasmanian environment and the best possible effect on the Tasmanian economy.
“Our salmon are farmed in the pristine waters of the Huon Estuary and the Dentrecasteaux Channel, on the southern tip of Tasmania at the very edge of the Great Southern Ocean. With the acquisition of Southern Ocean Trout, Huon will add leases in Macquarie Harbour, in Tasmania’s south west, to our stable of lease areas.
“The company adheres to world’s best practices, combining innovative research and development and a pristine marine environment to raise healthy, stress-free fish,” Bender said.
“Stress-free fish produce is the best tasting product. Our customers buy Huon salmon because they appreciate quality — and our quality comes from our hard work over 20 years to produce the best quality salmon in the world,” she added.
Since inception, Huon Aquaculture Group has maintained a strong commitment to ongoing research and development. The company continues to lead the industry in several key initiatives, turning research into practical on-farm innovations.
Strict control of feeding regimes, regular movement of cages and strategic fallowing of cage sites are among the responsible management practices followed to preserve and protect the aquatic marine environment.
This professionalism, care and attention to detail are the secret to the superior taste and quality of Huon’s salmon, and explain why leading Australian chefs choose Huon salmon.
“We’ve come a long way since 1988; we are now Australia’s largest privately-owned salmon producer. Armed with a new brand and a broader product range, we look forward to more success in this new phase,” Bender said.
Headquartered in Hideaway Bay near the mouth of the Huon River, Huon is Australia’s second-largest producer of Atlantic salmon, supplying both national and international markets with consistently high-quality product.
Huon’s range of premium fresh salmon, ocean trout, hot and cold smoked product, gourmet dips, caviar and other value-added products are available in markets, specialty fish shops and supermarkets.
The company now employs more than 380 people, of which approximately 250 work in Tasmania.