Salmon farming commenced in Tasmania in the mid-1980s after a report to the Tasmanian Fisheries Development Authority concluded that a salmon farming industry could be successfully developed in Tasmania. As a result, in 1984 fertilised Atlantic salmon eggs were purchased from the Gaden Hatchery (Thredbo River, Jindabyne, New South Wales, Australia), which were from stock originally imported in the 1960s from Nova Scotia, Canada. A sea farm was established at Dover in the south of Tasmania and a hatchery was developed at Wayatinah in the central highlands.
The first commercial harvest of 53 tonnes was in the summer of 1986/87. The Tasmanian industry now produces almost 55,000 tonnes per annum. Of the eleven companies that began farming salmon in the mid 1980’s four remain.
The Tasmanian salmonid (Atlantic salmon and rainbow trout) industry provides significant economic benefits to the State and has contributed to Tasmania’s reputation as a quality producer of fine foods. Farmed salmonids have become the leading farming activity in Tasmania ahead of dairy, vegetables, poppies, pyrethrum, beef, fine wool, wine and the once iconic apple industry. It has become a standout Tasmanian brand icon.
The industry continues to experience strong sales momentum despite the current challenging economic environment. Sales are proving resilient with sales approaching $665 million at wholesale levels. The salmon and trout farming industry currently create over 2,090 direct FTE jobs and 6,270 indirect FTE jobs and $625.9 million to the Tasmanian Gross State Product.
Tasmania prides itself on its on clean, green environment, and it is in the crystal clear waters of its many delightful waterways, where we grow some of the world’s finest salmon.
Tasmanian Salmon has become synonymous with fine seafood around the world.
Tasmanian Salmon growers employ world best practice in their farming techniques and their dedication to quality processes can be seen, and tasted in the fine texture and flavours of this exquisite seafood delicacy. This combined with water temperatures which are perfect for growing top quality salmon, free from major salmon diseases, enables us to produce a product which is without peer.