Love and care produces seafood champion

Huon Aquaculture’s Reserve Selection Gravadlax has been awarded Champion Seafood Product at the Hobart Fine Food Awards over the weekend.

Gravadlax is a traditional Scandinavian-style delicacy that is carefully marinated for around 3 days in brandy, dill and spices to produce a show-stopping product.

Hand made by a small group of experienced employees, the Champion Reserve Selection Gravadlax is also one of six Huon products to claim gold at the Awards.

Huon’s co-founder, Frances Bender said that the whole Huon team were proud of the awards.

“We love our fish and are constantly innovating and refining the way we make our products”, says Frances.

And the love doesn’t stop there.

The man who selects each individual salmon that becomes the premium Gravadlax is called Phil Love! His partner in salmon, Teresa Johnstone, takes over once Phil has selected the choicest specimens making sure that the same amount of care goes into the processing and packing that creates the much loved and now celebrated Gravadlax.

“The amount of time and effort that goes into producing Gravadlax by hand by people like Phil and Therese makes this product one of the absolute standouts in our range”, says Frances.

“Each and every person that works in our family-owned business plays an important part in making our products the very best they can be. That’s why we have the world’s most loved salmon”, says Frances.

Huon Aquaculture was founded in 1988 by Peter and Frances Bender at Hideaway Bay in Tasmania’s rugged far south.

One hundred percent privately owned, the Huon Aquaculture Group produces over 10,000 tonnes of fresh salmon per year and is recognised globally as being the premium producer of fresh and smoked salmon products.

Huon currently employs over 380 multi-skilled staff in most states of Australia and both Peter and Frances remain involved in all areas of the business on a daily basis.

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