Environment & Sustainability
The cool, clean waters of southern Tasmania is the perfect environment for the cultivation
of Atlantic Salmon. Here the open sea rolls in from the Southern Ocean and mixes
with the clear, fresh waters from the nearby snow capped mountains. These unpolluted
waters have naturally high oxygen content and provide reliable current movement
essential for maintaining fish health.
Environmental management strategies ensure that marine farms are operated in a sustainable
manner with minimal impact on the environment. This includes consensus with the
community on environmental standards and their effectiveness in protecting the integrity
of the coastal waters of Tasmania for both aquaculture production and recreational
pursuits.
As well as enjoying and protecting the wilderness and our environment, we have a
duty to understand it so we can appreciate its role in our survival and in the survival
of our salmon. The wilderness is the ultimate benchmark against which the effects
human activities elsewhere can be measured - whether it is salmon farming or any
other activity.
Frequently Asked Questions
What makes salmon flesh pink?
In the wild, crustaceans form part of the Atlantic salmons' natural diet. Contained
in most crustaceans is a naturally occurring pigment called a carotenoid. This particular
carotenoid is called astaxanthin and it is red in colour. Once this carotenoid has
been digested by the salmon it imparts a pink colour to the flesh, and it is also
what gives lobsters, prawns & crabs their red tint.
As farmed salmon are fed on pellets & not crustaceans, astaxanthin forms part the
feed, along with fish meal, cereals, vitamins & minerals. Astaxanthin is also an
antioxidant which is essential for the proper growth of the salmon.
Contrary to some incorrect reports farmed salmon is not injected with red dye to
make the flesh pink.
Is there Mercury in farmed Atlantic salmon?
Mercury is a naturally occurring common element that is present in air, water &
food. Fish absorb mercury from the waters in which they feed. When we eat fish we
also absorb the mercury, however this does not pose a health risk when fish is eaten
as part of a normal diet.
Mercury levels are known to be higher in large, predatory fish and it is recommended
that these species are not consumed more than once a week by healthy adults & children
and not at all by pregnant women1.
However salmon can be consumed in unrestricted quantities by adults & children including
pregnant women.
Why do we need to farm fish?
Fish is becoming more popular with Australians regularly purchasing a wide variety
of fish species for consumption. As demand increases this puts pressure on wild
fish stocks. Aquaculture is a environmentally sound way to provide enough fish for
consumption, without putting any pressure on wild fish stocks. In the future it
is expected that most of our fish for consumption will originate from aquaculture.
1Better Health Channel website www.betterhealth.vic.gov.au - fact sheet
on Mercury in fish. Department of Human Services, State of Victoria 2000/2004