To mark the Year of the Rat, we spoke with Auslink Marine who were one of the first to import Huon Salmon into China, and remain one of our key distributors in the region, about what the New Year means…
Read more2020 brings the Year of the Rat which was the first of all zodiac animals. But why? According to one myth, the order of the zodiac animals would be determined based by the order in which they arrived to the…
Read moreWatch Masaaki, the Tasmanian master of sushi and sashimi, show you how to turn Huon salmon into nigiri and nori rolls.
Read moreIn this video one of our good friends from the south of Tasmania, Masaaki from Masaaki Sushi, shows you how to fillet Huon salmon.
Read moreAll chefs agree that when you have top quality ingredients you should do as little as possible to them and let the produce shine. When it comes to fresh Huon Salmon, sashimi is one of the best ways to highlight…
Read moreSalmon skin can be one of the tastiest elements of any salmon dish, however it’s overlooked by many!
With the help of our friend Scott Gooding learn how to cook the perfect the crispy skin next time your using Huon Salmon.
Read moreEver wondered how to tell if your salmon is fresh?
Nutritionist Lyndi Cohen has the tips and tricks to select the freshest salmon when you’re next at your fishmonger!
Tone & Taste with Workouts and Recipes – FREE Huon Salmon recipe e-book by Scott Gooding 10 Recipes. 10 Workouts. “You’ll know if you follow me on Social Media that I love using Huon salmon in my recipes! Salmon…
Read moreWe all know how hectic Christmas time can be. Whether you have a large or small family, old or young kids, it is never as simple as we would like it to be. One of the most time-consuming events for…
Read moreIn recognition of National Heart Week, give your “ticker” a gift and include a meal (or two) of salmon. Dubbed as one of only 14 known ‘superfoods’, the inclusion of salmon in your diet is now even more critical if…
Read moreStylist Michelle Crawford (@michellecrawford) runs us through creating the ultimate Instagramable platter imaginable. 1 – Choosing your platter – Go big or go home! You want big impact, so think big when it comes to the size of your…
Read moreIT’S THE news Huon Aquaculture Co-Founders Peter and Frances Bender have been waiting 32 years for. They’ve been jointly named 2018 Farmer of the Year, the country’s most prestigious award for land, or in this case, sea based farmers. It’s…
Read moreFrom Barbecue Shapes to salmon, Tom Mitchell’s eating overhaul played a significant role in his 2018 Brownlow Medal win.
Read moreMORE TO FEAST YOUR EYES ON In our third year as a major supporting partner of Tasmania’s Dark Mofo, we’re bringing even more to the table this year! At the Winter Feast you can look forward to seeing not one,…
Read moreFatigue is as much a problem for the TV viewer as it is for the men and women on Rod Laver Arena, so as official salmon suppliers to the Australian Open Festival, Huon Salmon is here to set you up with an entertaining regime that will have you serving at high speeds deep into the fifth set.
Read moreFreshness is crucial to chef Jacques Reymond, but that comes second to letting top-notch food speak for itself. According to Reymond there’s one mistake new chefs are making. “Why do you need to have additional ingredients, condiments, fragrances, ten different…
Read moreWhy do we eat turkey during the festive season? The history behind this tradition is short and mundane, and that’s exactly why I think we should give this bird the flick. The Christmas turkey tradition can be traced back to…
Read moreIf you can’t tell chef Nick Raitt where your produce comes from or how it was grown there’s little chance he’ll touch it.
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