A well-known Hobart seafood business has taken Tasmanian salmon off the menu, citing environmental concerns and waning customer demand.
Will Mure, owner of Mures Tasmania, said the decision came after a growing number of customers began questioning the sustainability of the local salmon farming industry.
It follows a mass mortality event where more than a million fish died, along with one major salmon producer losing its RSPCA certification over concerns about fish handling.
“Our business is proud of environmental stance as far as fishing goes and seafood goes, but it’s very important to know that we’re not anti-salmon farming per se and we do recognise the importance to the economy,” Mure told Local Radio.
“However, we really, really do believe that the industry needs to lift their game in a whole range of areas to give at least part of the community a more positive feeling about them.”
Mures, which operates three restaurants on the Hobart waterfront, isn’t the only one taking salmon off the menu.
Mure said a lack of transparency was one of the main issues, with both customers and businesses left in the dark about how farmed salmon is produced.
“I don’t think the public is that well informed about the science behind it and the stocking levels and I don’t even know myself,” he said. “That’s one of the problems.”
“I think the industry needs to be a lot more proactive in informing the community about what’s going on.”
Mures sources its salmon exclusively from farms certified by the Aquaculture Stewardship Council and will continue to sell it at Mures fishmongers and retail outlets.
“We would love to see salmon back on our menus again, but we’re certainly not going to go down that path under the current circumstances,” Mure said.
“It has the potential to be a great industry that’s done well. There’s a lot to do.”
