Tasmanian Salmonid Growers Association


Q: Why is salmon pink?

October 27, 2016

The pink colour of salmon flesh, wild or farmed, results from the retention of carotenoids in the fish flesh. Carotenoids are a naturally occurring group of [...]

Agri-Food ScoreCard: top marks thanks to seafood

September 14, 2016

Tasmania’s agricultural and seafood sectors have cemented their place among our state’s greatest and fastest growing competitive strengths. The release today of the [...]

Seals and salmon farming- some facts

September 13, 2016

The industry’s commitment The salmon industry is committed to managing seal interactions in and around our marine sites in a humane and proactive manner. Our [...]