Some Tasmanian Chefs Take Local Salmon Off Menu Due to Environmental Concerns
SEAFOODNEWS.COM [Mercury] by Alexandra Humphries June 26, 2017
SOME of the state’s best-known chefs have taken Tasmanian salmon off the menu over concerns about transparency and sustainability.
Michelin-rated former MONA The Source executive chef and owner of A Tiny Place Philippe Leban and Aloft owner Christian Ryan have stopped offering salmon dishes in their restaurants, and according to Mr Leban they are not alone.
“I’m not using salmon at the moment, I want to get clarification on what is sustainable and what is being raised correctly,” Mr Leban said.
“There’s a lot of us in Hobart that have stopped using it for that very reason.”
Mr Ryan said Aloft was yet to offer salmon since opening 18 months ago.
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