Rockliff slams bid to leave salmon off menu

A DECISION by some of the state’s top chefs to leave Tasmanian salmon off their menus because of environmental concerns over fish farming has been condemned by Primary Industry Minister Jeremy Rockliff.

The Mercury reported yesterday that several high-profile chefs do not offer salmon because of a lack of transparency about farming operations and questions over fish colour, feed and waste.

They have signed a Sustainable Salmon Chefs Charter, an initiative of Environment Tasmania.

Mr Rockliff said any “boycott” of Tasmanian salmon was an insult to 5000 industry employees.

“The Greens and Environment Tasmania’s fear campaign against our worldleading industry is unfair and unjust. This is a boycott and I call on every political party to condemn this action,” Mr Rockliff said.

“More and more tourists are coming to Tasmania and our salmon is included in our world class food and beverage offering.”

He accused the Greens and Environment Tasmania of wanting to shut down the industry, which was now governed by the Environment Protection Agency and subject to stricter rules than under the previous government.

Mr Rockliff said if salmon producers did the wrong thing they were open to bigger penalties than before.

Tassal said consumers and chefs should check for Aquaculture Stewardship Council (ASC) accreditation if in doubt about quality or sustainability.

“This is the gold standard tick of approval that assures communities and consumers of sustainable salmon sourcing,” it said.

Tassal said extremist groups seeking to undermine science and global reporting processes under the ASC were creating consumer fear campaigns that could have disastrous impacts for consumers and industry.