Some­thing Fishy

NZ Today - - LETTERS -

Dear Sarah, I have never pur­chased NZTO­DAY be­fore. Com­ing across the mag­a­zine whilst trav­el­ling do­mes­ti­cally, I was at­tracted by the head­line Ma­jes­tic Marl­bor­ough (NZTO­DAY 53). Al­though a Kiwi, I’ve lived over­seas for years, and now newly res­i­dent in the Top of the South, I’m keen to find out more about travel ex­pe­ri­ences in my adopted re­gion of Marl­bor­ough and Tas­man. I also feel very priv­i­leged to have re­turned to work in the New Zealand food in­dus­try with a great prod­uct – king salmon from the Marl­bor­ough Sounds.

Your ar­ti­cle gave a won­der­ful im­pres­sion of the Sounds and Marl­bor­ough’s sights un­til I got to the para­graph re­fer­ring to the salmon farm in the Sounds. I was dis­ap­pointed that the only ref­er­ence to the king salmon that is grown in the Sounds – one of New Zealand’s lead­ing pre­mium seafood ex­ports and a vi­tal earner for the re­gion – was in re­gard to the chicken con­tent in the salmon’s feed.

Al­though the ref­er­ence to feed is cor­rect, it would have been nice to have some con­text around this point. The unique king salmon species grown in Marl­bor­ough is a flag­ship food in­gre­di­ent from the re­gion, lauded for its taste and health ben­e­fits. Kind re­gards, Jemma McCowan ED. Dear Jenny, wel­come home and I am glad you are en­joy­ing NZTO­DAY and that it is in­tro­duc­ing you to the many great things to see in your newly adopted re­gion. I have in­cluded just part of the virtues of king salmon that you have ex­tolled, but I ap­pre­ci­ate your pas­sion for your in­dus­try and I agree that there is noth­ing more de­li­cious than fresh New Zealand salmon, al­though I am par­tial to smok­ing mine on my lit­tle smoker and spread­ing it on fresh baguette with a smear of cream cheese and chives… hello!!

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