The Huon Story - Edition Eight by Huon Aquaculture

Edition Eight – 2021

Introduction

– We introduce you to some new team members and celebrate their drive, vision and contribution to Huon. Not only that, we take a moment to talk to some of our employees who are undertaking apprenticeships and learn how important the role of workplace mentorship is during this process. –

Introduction Our regular readers will now have a good understanding of how varied and diverse aquaculture is. In fact, it is because our employees do so much, and work on some amazing projects that we are able to have this publication. So, in continuing with the tradition of giving you a peak behind the curtain, in this edition we delve into some topics and sites that we haven’t discussed before. Our Meadowbank Hatchery gets a reveal in this edition. We take you for a walk around the site and discuss some of the quirks that makes it so special, including how the site is maintained and where the facility’s water is sourced.

We’re the first to admit that we talk a lot about Huon Salmon but not so much about Huon Ocean Trout, so hold onto your hat while we buck the trend and delve into Huon’s newly-established Ocean Trout selective breeding program. This program is grounded in cutting-edge genomic sequencing and will enable Huon to channel energy into breeding the best Ocean Trout possible. The first selectively bred Ocean Trout will be put to sea in Macquarie Harbour in 2022. With 2021 marking 35 years of Huon, we also take a moment to look back at the evolution of our fish pens—which is an ongoing journey. Our stock is at the centre of what we do, but our Fortress Pens are what enables us to farm where and how we do. As with many of Huon’s innovations, our employees drove the development of this infrastructure, and continued to drive this project, and for this they should be highly commended. As a result, Huon’s vision of relinquishing some sheltered inshore leases and moving into rougher offshore sites was able to be realised.

On a lighter note, we go behind-the-scenes of filming Huon Salmon’s new national campaign; Give Chicken The Night Off—Serve Up Some Huon Salmon. The campaign was filmed here in Tasmania with great local talent, locations and creative direction from advertising and marketing agency, The20. We hope you enjoy reading these stories and many more. Happy reading, – The Huon Story is proudly written, designed and printed in Tasmania.

THE HUON STORY | Huon Aquaculture | Edition Eight

THE HUON STORY

Edition Eight

– A Huon Salmon Easter –

Cover story 35 Years Of Fish Pens

Sustainably and efficiently produce product

Striving to be leaders in our industry

Provide the best quality of service possible

A Family Affair

The Team Behind Forrestdale

Not All Fat Is Bad

Why Did The Chicken Cross The Road? To Have The Night Off! 21

A Foodie’s Paradise

Freshwater Improvement Program Delivering Results

New App Proves To Be A Safe Bet

How To Do The Salmon Swap 22

Apprenticeship To Success

RSPCA Visits Huon

Simplot Tour Of Forest Home Hatchery

Move Over Salmon; It’s Ocean Trout’s Turn

From Harvest Manager to General Manager of Processing 10 Meadowbank Hatchery Hits The Mark

COVER IMAGE: Macquarie Harbour by Katherine O’Connor

Be a workforce that seeks excellence and innovation The Power Of Procurement

Behind The Huon Values

Engaging with Our Community 27

CONTACT: E: communications@huonaqua.com.au P: 03 6295 8111 Level 13/188 Collins St Hobart TAS 7000

huonaqua.com.au 3

Cover Story

35 Years Of Fish Pens: Continuous Improvements Through The Decades

– An 80 metre pen at Hideaway Bay –

Take a look at salmon farmers anywhere in the world and they all have one thing in common—the desire to create better fish pens that keep stock safe, exclude predators and provide a safer working environment for employees. The way to achieve this is through investing time and money in improving pen design; something that Huon has done plenty of over the past 35 years. When Huon Aquaculture began farming at Hideaway Bay, the first fish pens used were only 40 metres in circumference—tiny by today’s standards. Gradually as production increased, so did the size of the pens—from 40m to 60m, to 80m, to 120m, 168m in 2006 and finally, 240m in 2014.

“I remember when Huon was using a number of different sizes from 80 metre through to 120 metres,” said Leigh Savage, Huon’s Assistant Farm Manager.

“During this time we were experimenting with poles and netting to stop seals from jumping into the pen and ways to strengthen pen parts to withstand towing.”

In more recent times, Leigh has been involved in modelling pen updates and alongside the Project Team has rolled out various upgrades and retrofits.

Seals are incredibly smart and will find any weakness in a pen to exploit. This is as true today as it was back when salmon farming was first established.

“The old pens were hard to move around on as they didn’t have any walkway plates so employees got around them by walking on slack chains strung between the two collars, or the collars themselves. Needless to say, lots of people got wet and hurt by falling through.”

“One thing we did add to try and stop seals was aluminium poles that slid into the side of the stanchions and held a net above the handrail. The mesh was also then sewn to the jump fence of the inner net. These worked okay but still allowed the seals to haul out onto the pen to rest,” said Leigh.

– In 2006, Huon launched a 168 metre pen which was the largest in the industry at the time. –

– It was clear that while pen technology was heading in the right way, the design needed accelerating to enable Huon to move into more open waters and to provide a safer working environment. – THE HUON STORY | Huon Aquaculture | Edition Eight

Cover Story

The prototype developed is still in use at Hideaway Bay today. “The participation and enthusiasm of employees during this process really should be commended as they were the driving force behind the project. For many of these people, the pen was where they worked so there was no-one who knew the issues more intimately than them.”

– The notorious chain walkway –

“In 2011, David Morehead, then Business Development Manager, started looking at how we could upgrade our pens so they could withstand larger seas and worse weather, keep predators out as well as be more practical and safer for the teams using them,” said Leigh. This led to a staff callout in 2012 to ask for ideas on how we could change our current setups to achieve these goals. Four pen designs were put forward along with new ideas for how to moor the pens in deeper, rougher water.

“Once all of the ideas were received, we then worked on the best design and ended up with a double net system with a single weight and a seal fence above the outer collar.” David recalls, “we were nearing the end of one of our meetings back in 2012 and couldn’t resolve a few issues and Phillip Dayton, now Huon's Pen and Mooring Manager, said “let’s just build one and we’ll sort it out as we go”. That was exactly the attitude this project needed. We ended the meeting on that note and went and built the first pen.”

The inner net, that is part of the double net prototype design, was tapered inwards to allow for greater separation between stock and predators. This minimises fish from being spooked by seeing predators which leads to improved performance. “David spoke to many aquaculture and netting companies around the world over the next few months and finally landed on a company called Aqualine from Norway who had steel stanchions and were willing to modify them to a triple collar design for testing,” said Leigh.

– The prototype pen demonstrated that steel pen components, which looked great on paper, simply weren’t the answer. –

– The prototype pen –

THE HUON STORY | Huon Aquaculture | Edition Eight

Cover Story

– Flat walkway plates provide a safer working environment –

“We looked into injection moulded highdensity polyethylene (HDPE) stanchions because this material was stronger, more durable and a better price. Huon engaged a moulding specialist called John Rafferty who designed our stanchion moulds along with walkway plates, handrail T’s, pin lockers, cotton reels, and other small components,” said Leigh.

_ At rough farming sites, it is important that each component of a pen can move and flex with the waves. Anything that is stationary will sheer off and compromise the overall integrity of the pen. –

The Fortress Pen system received the Innovation in Safety award from the 2015 Tasmanian Community Achievement Awards in recognition of its innovative approach to on-water employee safety. “Over time it became clear that making the stanchions out of Nylon, at John Rafferty’s suggestion, would almost double their breaking load which would make the pens even more suitable for offshore use.” From the original design, the pens have undergone a lot of changes. Some ideas have been successful and rolled out, while others have been not quite as successful and discontinued. “Notably, recently we went back to Dave’s 2012 concept drawings and rolled out a top rail to stop the seal poles from rolling in.” “This was implemented in 2019 when we kept having issues with seal getting over the seal fence and the bird nets not tensioning

properly. We have since removed all bird poles and retrofitted these top rails onto every pen.” This has enabled the bird nets to be better tensioned, as well as to keep the seal poles in their correct position. There’s been discussion about making even bigger pens but in Leigh’s words, “what we have now is working well.” “We are always looking for tweaks to the design and it has been great to see people submitting ideas through the Innovation Program. We’re currently trialling new ways of rigging to see if it reduces chafing on the ropes which is an ongoing challenge for aquaculture producers across the globe,” said Leigh. So while the pathway to the current Fortress Pen design has been 35 years in the making, it is far from the end of the continuous improvement journey.

“The Fortress Pens were integral towards enabling Huon’s move into Storm Bay. We’ve seen some pretty significant swells come through this site so it is really important that the pens move with the wave.” The key to making the new Fortress Pens safer, was to include an enclosed walkway that significantly improved safety outcomes for employees. The walkway is accessible through gates which prevent seals from hauling out around the circumference of the pen. This reduces the potential for aggressive and territorial seals interacting with employees.

– The top rail keeps nets tensioned –

THE HUON STORY | Huon Aquaculture | Edition Eight

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A Foodie’s Paradise Those of us who live in Tasmania know all too well that our beloved State is often, quite literally, left off the map. Tassie’s very own celebrity chef Ben Milbourne, recently teamed up with Frances Bender to film a grand food tour of her favourite places in the Huon Valley to get Tassie and our world-class produce back on the map. Left Off the Map is broadcast nationally and is part travel show, part food tour, and part cooking lesson. Most importantly, it champions Tasmanian food and highlights the people and producers behind it. Ben joined Frances for a few days last year that were absolutely jam-packed with visits to her favourite cafes, wineries and picnic spots, all dotted along the picturesque Huon Valley.

– Frances and Ben at Home Hill Winery –

– “I’ve always loved the Huon Valley and I’m incredibly proud of the farmers and producers that live and work here,” said Frances.

– The Valley is the traditional home of Huon Aquaculture so it made complete sense to showcase the region. “Ben and I have known each other for a long time and I consider him as a friend. I believe that friends are made and kept over good food so I was thrilled to share some of my favourite local eateries with him.” The tour took in Willie Smith’s Apple Shed, Home Hill Winery, Cinnamon and Cherry Provedore, and The Old Bank of Geeveston café, before grabbing some fresh Huon Salmon from the Hideaway Bay Farm Gate to cook at Frances’ shack at Roaring Beach. “Countless businesses in the Valley have a strong focus on paddock to plate and we simply didn’t have the time, or stretchy enough pants to take them all in on our tour!” said Frances. Tasmania is a destination known not only for its scenery, but for quality food and drink. This is reinforced by the strong overseas demand for Tasmanian products.

– Good food, wine and company –

THE HUON STORY | Huon Aquaculture | Edition Eight

“Tasmania once had a really bad rap. We were the butt of many jokes and forgotten by the rest of the country but not anymore—we’re well and truly on the map and our reputation has improved in leaps and bounds.”

Central to this is the work of countless business entrepreneurs, investors and advocates.

– “It is human nature to not see clearly what is right in front of you. The pandemic has forced us all to live a little closer to home and do what we can to support those who are struggling— especially the tourism and hospitality industries.”

– The tour culminated with a pièce de resistance of Huon Salmon cooked overlooking the waters where it was farmed. “My philosophy with food is that simple is best,” said Frances. “People can get too carried away with spices and fancy cooking techniques and run the risk of spoiling a good piece of salmon.” “The simple fact is that you don’t need to overdress good produce. The natural flavour needs space to shine through so it can be enjoyed in all of its glory.” The episodes had an average of 204,630 views across Australia. Head to www.leftoffthemap.com.au to start your own food journey.

Sustainably & efficiently produce product

– Springfield hatchery’s wetlands –

– A juvenile Giant Freshwater Crayfish –

Freshwater Improvement Program Delivering Results Two years on from Huon introducing a voluntary Freshwater Improvement Program (FIP), we are seeing excellent performance in environmental management across Freshwater Operations.

The FIP does not shy away from telling it straight when Huon’s hatcheries approach their strict trigger limits.

Adam Chapman, Huon’s Freshwater Environment Manager said he was pleased to see such enthusiasm towards the program.

Most sites saw a reduction in nutrient concentrations within their discharge and reduced peak discharge concentrations.

“Environmental management is key to our success as a company and its pleasing to see how the Freshwater team has embraced the FIP and is working constantly to continue to improve,” said Adam.

“Of note is that Bridport hatchery’s major parameters of Total Ammonia, Dissolved Phosphorous and Total Phosphorous all recorded their lowest annual median concentration results for several years.”

– The program offers a measure through which all freshwater sites can be uniformly compared against each other regardless of their location and technology. –

– “This is a great result especially when taking into consideration that Bridport hatchery was originally established in 1964, making it the oldest in Tasmania.” –

“We’ve been able to clearly highlight where we are excelling and where we need to make further improvements,” said Adam.

Forest Home hatchery also recorded its lowest annual median results for Total Ammonia, Total Nitrogen and Total Phosphorous.

“Sites that performed below expectations such as Parramatta Creek are already in the process of either undergoing upgrades or investigating options to provide additional equipment or processes to improve in the near future.”

“Forest Home recorded two minor pH-related events within its irrigated wastewater used on the surrounding farmland, however, the pH events are extremely well managed in line with its organic certification. In addition, slightly elevated pH can be beneficial in improving soil condition in a manner similar to lime additions utilised by terrestrial farmers annually.” The FIP also highlights the work that the team at Springfield hatchery is doing in partnership with Todd Walsh of Kanunnah Pty Ltd. “Springfield is currently raising 59 individual Giant Freshwater Crayfish, 22 from 2018 and 37 from 2019 with hopes that approval to release the 2018 cohorts will be granted by the Threatened Species branch of DPIPWE in 2021.” The release site will be kept confidential due to the considerable threats that the species faces. “We expect to be releasing a number of juvenile Giant Freshwater Crayfish reared at Springfield Hatchery later this year. This is a wonderful achievement that employees should be so proud of,” said Adam.

THE HUON STORY | Huon Aquaculture | Edition Eight

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Move Over Salmon; It’s Ocean Trout’s Turn Here at Huon we talk a lot about Salmon, but now it’s time that Ocean Trout got its well-deserved spotlight with a cutting-edge selective breeding program that will see even better fish served up on dinner plates across Australia. For many years, Huon has been informally selectively breeding Ocean Trout for desirable traits, namely size and skin colour. In late 2020, samples were taken from some 1,200 broodstock and sent to California, USA, for genotyping. “Genotyping our stock has allowed us to get a really clear picture of what each individual’s genetic strengths and weaknesses are,” said David Mitchell, Huon’s General Manager of Aquaculture.

– Genotyping is the process of determining differences in the genetic make-up of an individual by examining their DNA sequence. –

The foundation of our Ocean Trout breeding program is the same as it is for Salmon—focus on making strong breeding options and creating genetically ‘elite’ future stock.

“The Center for Aquaculture Technologies, did the genotyping for us and part of their service is to propose breeding options based on the traits that we want to move forward with.”

The program will be based at Huon’s Springfield Hatchery with Site Manager Kirsty Chalmers, Projects Manager Simon Pitney, and Fish Stock Manager Jarrod Wells, all playing key leadership roles.

Huon is focusing on breeding for flesh quality and growth while maximising genetic diversity.

The first selectively bred Huon Ocean Trout will be put to sea in Macquarie Harbour in 2022.

“We’ll be paying close attention to the quality of these fish at harvest so we can feed this information back into the breeding program,” said David.

“We will look to select parents based on their complementary strengths that will amplify these qualities in their progeny. The idea is that we want to see improvements in key areas year on year.”

– Even better Huon Ocean Trout is on the way –

THE HUON STORY | Huon Aquaculture | Edition Eight

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– David settling into the role –

From Harvest Manager to General Manager of Processing Over the past 16 years working at Huon, David Morehead has arguably held a very diverse range of roles. He started as Harvest Manager in 2005, jumped to Customer Service and Logistics Manager, then held a Business Development role, General Manager of Projects, as well as General Manager of Marine Operations and now, David has been promoted into the long-vacant role of General Manager of Processing.

“My first role with Huon was as Harvest Manager operating out of Hideaway Bay. During the two years I spent in this position my focus was on improving fish quality and working on ways to improve the cool-chain, reduce gaping and bloodspots and extending the time into rigor to allow pre-rigor gutting and then filleting,” said David. One achievement during this period was changing the specification from HOGG (head on gilled and gutted) to HOG (head on and gutted), by undertaking trials that allowed for the retaining of gills within the fish as a sign of freshness, which was subsequently adopted by the rest of industry.

– “In 2007, I took on the role of Customer Service and Logistics Manager, where I worked on a restructure of the Customer Service team, with a move to a new premises in Hobart, streamlining the management of harvests to customer orders and managing all domestic and export freight with Toll, DHL and other companies.” – THE HUON STORY | Huon Aquaculture | Edition Eight

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David has also been involved in sighting and developing business plans for Parramatta Creek, designing components for offshore farming, developing the Aquaculture Hub in Strahan and a Freshwater Bathing Scheme in the South East. While moving from General Manager of Marine Operations into General Manager of Processing may seem like an unusual move on paper, David's past experience places him in good stead.

– “It is an exciting challenge to be taking on the position of General Manager of Processing and I look forward to working with the team.” –

“Having only just started, there’s a lot I need to better understand, but I think everyone’s focus has and will continue to be about removing bottlenecks, ensuring compliance across all areas, better understanding yields, and employee staffing and development.” David also plans on having stronger systems in place to track product (including all waste streams) and report on the cost of production.

“The team managing processing throughout this time have done a fantastic job and with the company now entering what should be a steadier period of controlled growth, we need to review how we are doing, with the aim to streamline operations and reduce costs where we can.”

“We will also focus on removing polystyrene boxes wherever possible which has been a key sustainability goal of the company for some time.”

– David cannot state strongly enough how well the processing team have managed during the past few years of unprecedented growth and staffing changes. –

– David leading the 2017 Salmon Symposium tour –

THE HUON STORY | Huon Aquaculture | Edition Eight

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Meadowbank Hatchery Hits The Mark Meet the team at Meadowbank—the site that is self-proclaimed as growing the best smolt in the warmest freshwater site in Tasmania, possibly the world. Meadowbank is unique for a lot of reasons including that the water source is drawn from the River Derwent just downstream of Meadowbank dam. The dam evens out the daily high’s and low’s in river water temperatures giving the fish a fairly stable thermal environment. Phil Adams, Leading Hand, explains that this makes for unique salmon growing conditions. “This water is very warm and can sit around 20 degrees Celsius for a good three months of the year,” said Phil. As the temperature only changes slowly on a daily basis it allows the fish to acclimate and perform well even at the higher temperatures. "We think that Meadowbank is possibly the hottest site for growing salmon in the world.”

– Meadowbank's wetlands –

– Meadowbank hatchery is located on the banks of the Derwent River in Glenora, within the upper Derwent Valley—an area known for its weather extremes. – “It is pretty cold in winter and warm in summer. Overall it is a good site and is nice and airy so we don’t have issues with damp like other hatcheries that are out in the bush.” The team have put a lot of pride into landscaping the site which serves as a dual purpose of looking great while offering some protection from the extremes. They also grow their own vegetables in a repurposed intake pipe which gives the site a homely feel. Meadowbank is capable of holding close to a million fish which are hatched at Lonnavale and Forest Home. They stay at Meadowbank until they reach around 300 grams at which point they are transferred to Huon’s southern operations.

– “We do three transfers a year and grow out-of-season smolt. As the fish get bigger, we move them up through the tanks into our two large ones where they can easily be pumped onto the tankers.” – Meadowbank is a traditional flow-through hatchery with fish waste removed from the water via micro-strainers, settling tanks and a large, mature wetland. “We have eels, galaxis, trout, and platypi in the wetland along with a variety of reeds and vegetation. It is a great habitat that helps remove nutrients from the water before it returns to the river.”

– Blake Lennox, Phil Adams, Mike Lynch, Sam Williams, and Dusty –

Some of the waste water is used to irrigate the site as well as a neighbouring property that runs livestock. Meadowbank, like all of Huon’s freshwater sites, is subject to extensive environmental monitoring including testing of the wastewater, macro invertebrate sampling, and soil and groundwater sampling to ensure that there is no build-up of nutrients or salts.

THE HUON STORY | Huon Aquaculture | Edition Eight

Striving to be leaders within our industry

A Family Affair It was 2014 when Lachlan Shilton finally gave into the almost magnetic pull to become a Veterinarian. “My old man is a vet in what was once a relatively small country town, so he was on call 24/7, 365 days a year. I spent a lot of my weekends “helping” with whatever animals came through the door and heading out on large animal calls,” said Lachlan who was deeply shaped by these formative years. “As I got older I learned how poor the working conditions are for most mixedpractice vets.” Challenges faced by vets were becoming more widely recognised and publicised which took the shine off this potential career.

– In Lachlan’s words, “I fought the urge to study veterinary science by initially enrolling into engineering before transferring into a science degree with a major in geology.” – However, spending time in the mines in Western Australia only strengthened Lachlan’s resolve to follow in his father’s footprints so he enrolled in a degree at Charles Sturt University. “I wanted to be a classic mixed-practice vet in a small town such as where I grew up. Aquaculture was not on my radar until a 1-hour lecture focussed on food production in first year Uni, where a chart displayed projections of animal protein demand for a growing global population.” “The chart showed aquaculture leaving every other source of animal protein in the dust. From then on it was always in the back of my mind that a career in aquaculture would be a wise decision. I must have been genuinely interested as I was usually the only one still awake at the end of each fish lecture (which were very few and far between).”

THE HUON STORY | Huon Aquaculture | Edition Eight

– Lachlan Shilton –

Lachlan first noticed Huon Aquaculture advertising for a vet when he had 18 months left on his degree, but he took a chance and made contact six months later which led to meeting Huon’s Fish Health Team and a subsequent job offer. “With no prior experience in aquaculture, I really didn’t have any idea what to expect, except that with any production animal system, preventative health would be key.” Lachlan moved to Tasmania with his partner and pets in 2020, at the height of COVID-19 lockdowns.

“We initially moved into a Huon house at Lonnavale hatchery, and we’re very thankful for Huon Aquaculture for assisting with the relocation. It would’ve been a nightmare trying to find a pet-friendly rental, unable to physically travel to view/apply for properties due to border closures, in addition to studying for final exams.”

– Lachlan and his partner Pip, who is also a vet, love the Tasmanian lifestyle and climate. They wasted no time in getting out and exploring their new backyard. – 13

Striving to be leaders within our industry

“Lonnavale was also a great place to selfisolate! We could spend time at the river and go for long walks without leaving the property. Thanks to Jasmine and Nathan for the supply drops!”

– “There are so many outdoor activities on our doorstep, we are kept busy getting out and about on weekends and we still have so much to see. Hobart is a great capital city and anyone who complains of traffic has never lived on the mainland! Nothing beats a proper wood fire at home, so we don’t mind if we need it 300 days a year.” – Lachlan’s enthusiasm for fish health has paid off and he has been keenly soaking up exposure to a diverse range of situations on the job.

– Lachlan in the WA mines –

“After roughly 7 months with Huon, I’m continually being exposed to new and interesting aspects of the job, as my role and responsibilities within the fish health team expand.”

– Like many newcomers to Huon, Lachlan has been struck by the sheer scale of the business. – “The thing that has struck me most is the sheer scale of the business, number of fish in the water, and the wide variety of infectious and non-infectious disease they face. The logistics of running a business such as this are mindboggling, and it’s taken some time to get my head around all the fish transfers both on land and at sea, vaccination, spawning, smolt assessments, vet chemical management, and everything behind the scenes in the veterinary world.” “There’s always so much to learn coming into an industry such as this which is good, and it keeps me on my toes,” said Lachlan.

– Studying vet had a pull –

THE HUON STORY | Huon Aquaculture | Edition Eight

Striving to be leaders within our industry

Not All Fat Is Bad It is no secret that fat has a bad rap, but it is time that we recognise and embrace the fact that not all fats are made equal. Fatty fish, such as salmon, is a cornerstone of many diets including the Mediterranean diet and CSIRO’s Total Wellbeing Diet and this is for a key reason—Omega 3 and 6 are two polyunsaturated fatty acids that play a role in the functioning of healthy bodies. Polyunsaturated fats are vital for healthy cell growth and brain function and importantly, you can only get them from your diet. The human brain is 60 per cent structural fat and in order to function properly it needs the right kind of fat to make sure that signals are passed quickly and easily between the membranes of the brain cells. For this reason, polyunsaturated fats are considered to be healthy fats.

A great deal of research is being undertaken into the viability of engineering canola that is high in Omega-3 and Omega-6. CSIRO has undertaken research and has shown that it is possible to produce canola oils containing the same long chain Omega-3 oils found in fish oil, and at levels that are commercially viable. However, due to Tasmania’s status as genetic modified organism-free, this canola cannot be applied to our salmon industry. Instead, Huon Salmon get Omega-3 from the addition of fish meal sourced from sustainable fisheries and through the addition of offcuts of fish that is intended for human consumption. Compared to other types of seafood containing beneficial Omega-3’s, salmon is well above the average recommended intake (2,170mg per 100g compared with oysters at 150mg per 100g). Just two portions of salmon a week will provide your recommended weekly intake of Omega-3.

– Eat two portions a week –

– The World Health Organisation (WHO) recommends eating at least two portions of oily fish per week, which is rich in the Omega-3s Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA).

– Omega-3 is beneficial for children –

– EPA produce chemicals called eicosanoids, which help reduce inflammation and can also reduce symptoms of depression, while DHA is extremely important for normal brain development and function. Omega-3 is also known to improve your heart health, support mental health and brain function, fight inflammation, slow the onset of dementia and improve memory in older people, promote bone health, and reduce the symptoms of asthma especially in early life. Just like humans, fish are unable to naturallyproduce DHA, instead they get it from eating microalgae which accumulates in the food chain.

THE HUON STORY | Huon Aquaculture | Edition Eight

Striving to be leaders within our industry

New App Proves To Be A Safe Bet It’s been nearly 12 months since the introduction of Huon’s Hazard Reporting App and it’s safe to say the new system has revolutionised the way we report incidents at Huon. Huon’s Work Health & Safety Manager, Stuart Lovell, alongside the IT team, conceptualised and built the app with the aim of streamlining our reporting mechanisms, as well as make it easier for staff to report an incident.

– “This has resulted in greater visibility of the issues across the business. It also ensures more accountability in relation to closing out hazards, which prevent future incidents.” –

Stuart and the WHS team are now looking to implement the App into our Parramatta Creek, Ingleburn, and Forrestdale factories. “Introducing the App to other areas of the business will further streamline our reporting processes, and expose more staff to the user-friendly App,” said Stuart. More information on the App can be found via the Huon Web Apps portal.

While the stats speak for themselves, Stuart said that the feedback from users has been really positive. “For the period July 2020 – February 2021, we received 395 incidents and 118 hazards from the new app; that’s an average of 56 incidents (including near misses) and 17 hazards being reported each month,” said Stuart.

– “For the 12 months prior to the implementation of the App, we would average 21 incident reports and five hazard reports.” – Stuart said that he believes the increase in reports was not due to an increase in incidents, but due to the ease of using the App. “The number of reports is a strong indication that we have implemented a system that gives staff access to a simple, but meaningful way to report WHS issues,” said Stuart.

– In safe hands –

THE HUON STORY | Huon Aquaculture | Edition Eight

Striving to be leaders within our industry

Apprenticeship To Success – Scott, Lucas, John and Clayton –

To support our workforce and invest in the future, Huon has a strong focus on staff development, education and training. This is why we are currently supporting over 60 employees to complete apprenticeships so that they can gain the practical skills required for their roles. Courses undertaken by Huon employees include Aquaculture III, Engineering Fabrication III, Marine Mechanical Technology III, and Work Health and Safety IV. “Employees selected for training have passed their probationary period, have demonstrated a willingness to learn and require specialised skills for their roles,” said Daniella Zappner, Huon’s Leaning and Development Officer. Apprenticeships are completed during work hours and they have the opportunity to complete practical assessments alongside workplace mentors.

THE HUON STORY | Huon Aquaculture | Edition Eight

– “I cannot stress enough how important our workplace mentors are. Everyone says that having their guidance and support is what makes apprenticeships meaningful,” said Daniella. – Clayton Delaney and John Walch provide ongoing mentorship to members of the Hideaway Engineering Workshop team notably to Scott Brazendale and Lucas O’Sullivan.

“If you put a lot of care in you get something good out at the other end. We have a really good team of guys who take initiative and get out and have a go,” said John. Clayton says that Scott Brazendale is really keen and interested in Auto Electrics “give him five years and you’ll end up with someone who is really multi-skilled.” Scott recently completed Certificate III in Automotive Technology and enjoys taking a hands-on approach. “I have always been a hands-on person. I like to know how things work and how to do things myself so that can not only save time but money as well,” said Scott.

Before coming to Huon some 20 years ago, Clayton did an apprenticeship at Incat that skilled him up.

Of particular enjoyment to Scott was the wiring harness and control module part of his apprenticeship.

“Doing an apprenticeship and having mentoring in the workplace gives you practical knowledge. You’ll pick up other skills along the way as well,” said Clayton.

“I really enjoyed taking all the random parts of cars and wiring them together to have them talk and control everything,” finished Scott.

John is a firm believer that you get out what you put into your apprentices.

Striving to be leaders within our industry

– “The mentorship of my peers was invaluable. I work with a wide variety of highly skilled tradesmen, which made getting advice and completing my course very easy.” – Lucas O’Sullivan is also based at Hideaway and is doing his Diesel Fitting course through TAFE. “I love working on bigger engines and also love the work whether it be break downs or diagnostic work especially when you can find a difficult fault and fix it,” said Lucas. Lucas has simple advice for future apprentices: “always ask questions, there's no such thing as a stupid question and try to learn from people who have done it.” Because of COVID, Lucas’ course work has been drawn out but the end is in sight. “Lucas is going really well—he’s always keen to learn and is very appreciative especially of what John has to offer. He’d be finished his course if it wasn’t for COVID, but we’re working around this to get his final assessments done via video,” finished Clayton.

– Apprenticeships aren’t only available to farm-based employees; Huon has put office-based employees including Daniela Hidaka through further training. – Daniela works in Huon’s Work Health and Safety team and recently completed a Certificate IV in WHS. “The WHS area has always been of interest to me and I know that it is of paramount importance in all workplaces in Australia. Despite working in the Environment, Health and Safety area for 20 years, I obtained my qualification abroad and I was looking forward to expanding the skills learned in my home country,” said Daniela.

– Daniela Hidaka –

Daniela’s course was run through Swinburne University and it has allowed her existing overseas qualifications to be recognised. “The course allowed me to formalise my experience through an accredited and recognised certificate in Australia. The course was excellent—not only did we learn the best way to create a safe work environment in different areas, but we also studied specific legislation and regulations, we learned about educational WHS tools and how to apply these tools safely in the workplace.” For Daniela’s manager, Stuart Lovell, investing in his team is all about finding ways to support their professional and personal growth.

– “I always encourage my team to look at personal development and Dani’s course has had a direct positive impact on her role at Huon as she looks after the OHS Management System which includes reporting to me on the OHS Performance of the Business,” said Stuart. – The people spoken to for this story, and the dozens more currently in training, demonstrate that education never really stops and there’s pathways within Huon to attain new skills. Importantly, this could never be achieved without the ongoing support, guidance and mentorship of their managers and colleagues.

THE HUON STORY | Huon Aquaculture | Edition Eight

Striving to be leaders within our industry

– Richard Mussell and Talulah Gaunt –

RSPCA Visits Huon

THE HUON STORY | Huon Aquaculture | Edition Eight

As the country’s first and only seafood farmer to be admitted to the RSPCA’s Approved Farming Scheme we are always keen to highlight our ongoing focus on fish welfare, and a recent visit from RSPCA Australia was no exception. Due to COVID, new(ish) CEO Richard Mussell and Scheme Manager Talulah Gaunt hadn’t been able to come for a tour so they had a lot to catch-up!

husbandry and management—in essence, that fish have space to swim normally in oxygen-rich water, can school with other fish, are handled in a low-stress manner and are slaughtered humanely.

Richard and Talulah spent time at our freshwater hatcheries in the South followed by an on-water tour (these Canberra-based people could not believe the amount of sunshine here in Tas!) and completed their visit with a tour of the Parramatta Creek processing facility.

We encourage all consumers to do their research and make sure the protein they buy has been farmed with a focus on welfare, and in respect of Australian farmed and caught seafood, Huon is the only seafood producer to meet the RSPCA’s detailed animal welfare standards.

The RSPCA’s Standard focuses on ensuring good fish farming practices, handling,

So when you’re buying salmon, buy Huon Salmon.

– Huon’s farms are subject to scheduled and unscheduled assessments and the harvest is recorded by CCTV and can be reviewed anytime at the request of the RSPCA. –

Provide best quality of service possible

The Team Behind Forrestdale Sitting proud in an industrial lot south of Perth is Huon’s new Forrestdale processing facility. Here you’ll find a team that is fresh-faced and has an eye on the future. The team is led by Maroof Alam, Forrestdale’s Manager who along with his team, fulfil local value-added retail contracts.

– “It was a great feeling when the first big order went out the door. It gave us a real sense of pride and accomplishment, especially when I saw our products on the supermarket shelves,” said Maroof. –

Maroof and Claire, Forrestdale’s Administration Assistant, work with labour hire employees at the site and are a tightknit team. “There’s only 12 of us so far, we have grown very close for the last few weeks, occasionally sharing plates of food and baking. The team is very culturally diverse and has given the WA team a very unique identity.”

– On the line inside Forrestdale –

“Both Claire and I keep dreaming of the day we will grow as a business adding more members of our team.” Maroof originally hails from the Unites Arab Emirates and set his sights on Western Australia as a student. “The plan was to finish up my university degree and head back home, however things took a twist. I ended up working in the poultry industry for 14 years. Then decided to venture out into other industries like beverage manufacturing, managing a further processing plant and finally accepting a role at Huon Aquaculture.”

– Maroof believes that Western Australia is also a great place to raise a family—something that keeps his boots firmly planted in the red soil. – “WA is vastly spaced out and a lot of the infrastructure is only developing. And not to forget the fantastic beaches WA has to offer.” Now that the initial hiccups of getting a new facility online have been overcome, Maroof and his team are looking to the future. “My personal vision for the WA site is huge! We want to be the premier supplier of Huon Salmon and possibly other species of fish. The possibility of export, going international— Western Australia is the gateway to Asia/ South East Asia, there’s great opportunities for international markets.”

– Team Forrestdale –

“The possibilities are endless, it’s up to us to maintain the energy and focus,” said Maroof.

THE HUON STORY | Huon Aquaculture | Edition Eight

Provide best quality of service possible

Why Did The Chicken Cross The Road? To Have The Night Off! By the time you’re reading this you will have no doubt seen our latest advertising campaign featuring a man in a chicken suit! To support the local film industry, Huon made the decision to create our ‘Give Chicken the Night Off’ campaign ad in Tasmania, using iconic Hobart locations to play out the chicken’s ‘night off’! Filmed over a busy week in January 2021, the campaign features a man dressed as a chicken enjoying a ‘night off’ from dinner responsibilities as salmon takes the stage on the dinner plate. We caught up with the star of the campaign, the chicken man himself, Dylan Heste, to see how the filming experience was for him.

– Upon reflection, Dylan said his experience as a chicken, albeit “hot and fluffy”, was heaps of fun. – “It’s amazing to see people’s faces as soon as I put on the suit, the chicken comes to life,” said Dylan. Showcasing popular Hobart locations such as the Playhouse theatre and the Hobart Workers Club, in the ad, the chicken plays out popular activities one might enjoy when devoid of work responsibilities, such as going to the movies and playing pool at the pub. “There’s this real joy the chicken feels in every scene as he experiences something new and exciting for the first time,” said Dylan. “He’s never been to any of these environments so he’s having a lot of fun, and there’s a real child-like quality to what he’s experiencing.”

THE HUON STORY | Huon Aquaculture | Edition Eight

– A great night off –

Other Hobart locations featured in the ad include Alceme Yoga Studio, Superstar Karaoke, UTAS and Tahiti Felix’s Master Tattoo parlour. While there’s no doubt Dylan had a ball performing all the ‘night off’ activities, he said there was one experience that stood out for him.

– The team behind the campaign –

“I loved acting out the chicken getting a tattoo,” Dylan said. “The juxtaposition of the chicken in the tattoo parlour environment was very funny.” “The actor who gave me the tattoo [Jason] did a great job at giving me a tattoo.” Although getting a tattoo is pretty cool and edgy, Dylan wanted to clarify to those reading that the chicken didn’t really get a tattoo.

– “I always love bringing these lovable loser characters to life, and the chicken role delivers that in spades,” said Dylan. –

In all seriousness, as a Tassie actor, Dylan said he was thrilled to have the opportunity to be part of the project. “I’ve really enjoyed working with such a talented crew and taking a fun concept off the paper and bringing it to life,” said Dylan. “It is also great to see Huon choose a comedic approach to their advertising. I think especially coming out the year that everyone’s had, it’s nice to do something a bit silly!” We couldn’t agree more!

Provide best quality of service possible

How To Do The Salmon Swap – Crumbed salmon is a kid-pleaser –

– Ditch the chicken for a succulent salmon burger –

So, you’ve seen the new advert but you’re drawing a blank as to how chicken can be swapped for salmon? Never fear because we spoke to Luke Cavanagh, our in-house Chef and Tasmanian Business Manager for some tips and tricks that will make you fall even more in love with salmon. “The thing about salmon is that it is such a versatile protein that is really easy and quick to cook,” said Luke.

– Luke has many years of commercial cookery experience under his belt and in his role at Huon, has prepared thousands of salmon meals for patrons at Taste of the Huon, SeaFest and Dark Mofo. – “The main things to remember when swapping chicken out is to think about the method of cookery. If you want a salmon taco you won’t stew salmon for hours, you might gently poach in the sauce. Likewise,

if you are cooking a pasta you might either cook the salmon separately or add to the sauce at the end and gently heat through.” If you’re not confident cooking raw salmon, try using hot or cold smoked instead. “Hot or cold smoked salmon is a great way to get into cooking with fish. It is as easy as crumbling it into your dish and warming it through. Don’t cook it as it can completely fall apart and you’ll be left trying to find the fish in your dish!” Luke is a father to two young girls so knows how to make salmon appealing to little tastebuds.

– “My kids love salmon so it’s not really a hard sell to be honest. They have known it all their lives so with them I can do a whole fillet on the BBQ and they love the fact that they can just dig in.” – Luke’s advice for parents with kids that don’t love seafood is to crumb it. “If they can pick it up and dip it in sauce you’re onto a winner!”

For those who are ready to give chicken the night off, Luke suggests trying your hand at a really easy salmon burger that will satisfy those take-out cravings.

– “Burgers are great. You can make them with whole portions, minced salmon or a fishcake. Make sure to include your favourite sauce and toppings in a goodquality bun.” – For a healthier option, try making your own nourish bowl with rice, fresh seasonal veggies and your favourite type of salmon. “Cooking with salmon doesn’t have to be complicated. We have hundreds of recipes on our website to get you started. These range from beginner through to accomplished—there’s something for everyone,” said Luke. Next time you’re thinking about dinner, give chicken the night off and serve up some quick and tasty Huon Salmon.

“Crumbing is really easy to do so get the kids involved. They’ll love learning where their food comes from and helping out from start to finish.”

THE HUON STORY | Huon Aquaculture | Edition Eight

Provide best quality of service possible

Simplot Tour Of Forest Home Hatchery “They were extremely interested in the RAS system and our desire to minimise water use and maximise growth and control the growing conditions for the fish,” said Adam. “They considered/compared this form of management similar to farmers moving from broad acre farming to hydroponics.” Of particular interest was the process and equipment used in the biological filtration and ozone treatment of the water, and the automatic feed system.

– The tour group with Adam Chapman (far back left) –

Adam also provided context to Huon’s vertically integrated operating and business model and Forest Home’s role in this. “They were an extremely likeable group, with interest in our company and fascinated in the site in a professional way.” The group were engaged from the get go and throughout the tour eagerly shared stories and knowledge of their farming industry, similarities and best farming practice.

– Inside Forest Home –

We have a simple ethos when it comes to our operations: you have to see it to believe it. This is why we take pride in giving our stakeholders behind-the-scene access to our operations and sites. One such partner who took advantage of the eased restrictions to visit our Forest Home hatchery is Simplot Australia, a leading agricultural and food manufacturing business. Simplot are a diverse business that includes vegetable and seafood manufacturing operations that supply chilled, frozen and shelf-stable products to retailers and foodservice customers.

THE HUON STORY | Huon Aquaculture | Edition Eight

“Simplot are a producer and distributor of some of the most recognised fresh and processed produce brands in Australia and Simplot were keen to look at the Salmon industry as it is seen as a stand out within the Agriculture sector,” said Adam Chapman, Huon’s Freshwater Environment Manager and tour lead.

– The small group of potato field specialists and farmers toured the full span of hatchery operations including incubation, hatchery, parr and smolt tanks, biosecurity and wastewater management. –

– The group was thoroughly impressed with the magnitude of our global and national capture and the sustainability of our production and diversity of production to these markets. – “I think they were highly impressed with Forest Home. They understood its value to Huon, as the site is a producer of exceptional quality fish and that it was a major company investment and showed confidence in Tasmania and the Salmon industry to invest considerable funds into its development,” said Adam.

Be a workforce that seeks excellence and innovation

The Power Of Procurement Procurement is a business function that is often misunderstood, but this is set to change with the recent appointment of Cameron Teague, Huon’s inaugural Procurement Manager. Cameron’s first, and perhaps the biggest task that he faces is to turn Huon’s procurement practices into a force for good. “In my humble opinion, when organisations get their procurement right, it is such a powerful tool to actually spend more on the things that matter and less on thing that don’t,” said Cameron. In its simplest terms, procurement is purchasing goods and services. But great procurement levels the playing field by ensuring that suppliers comply with relevant company policies and procedures, and gives transparency to the process around how suppliers are chosen through an openmarket process.

– The first step towards great procurement is to truly understand what Huon is buying, from whom, when we need to, and most importantly why. –

it came to the people element of dealing with suppliers and looking after the ordering requirements of the business.”

“My goal for the business is to spend less with fewer suppliers but have no negative impact to business operations whatsoever.”

“From the very first interview, I could tell Huon was a place where it feels like there was a culture of ‘family’ and working together to achieve a common goal, and that really appealed to me.”

This will be achieved through close consultation with business units to achieve mutually-beneficial results while being respectful of existing long-standing procurement relationships.

Cameron also enjoys the opportunity to work in a food related-industry.

“We will make Huon more efficient with what is being bought and from whom. This will free people up so that they can do the jobs they’re meant to do, more effectively.”

“There’s not a lot of opportunity to be able to use my skills and experience in both procurement and the food industry in Tasmania and ever since I left the kitchens, it had always been a career goal of mine to be able to do that and so it really was a convergence of almost 17 years of hard work and experience that led me here!”

– Over the next 12 months, Cameron will be working closely with different areas of the business around their current spending, needs and adopting best-practice procurement methods. –

– Cameron during his chef days –

“There are often many complexities and dependencies on a single issue but when we can truly understand, that’s when the magic happens. But, we need to be strategic and not be reactive to unlock those benefits.” Cameron’s path into procurement is a little unconventional; he has a passion for food and is a qualified Chef. It was through this career path that he realised his talent for negotiation and purchasing. “I had always enjoyed working with and negotiating with suppliers in my chef days, but it was in purchasing and procurement that I found I had a bit of a knack when

– Cameron Teague –

THE HUON STORY | Huon Aquaculture | Edition Eight

Be a workforce that seeks excellence and innovation

Behind The Huon Values

– Company values are important –

Almost every business has company values, but why do they matter and how do they guide our behaviour? Over the next three editions of The Huon Story, we take a moment to delve into Huon’s values of people, safety, community, integrity, creativity, taste, and care. In this edition, we take a look at community and integrity.

Community

Integrity

We are responsible neighbours helping to build and support sustainable communities.

We are ethical, transparent and inclusive in all of our dealings.

Our employees live, work and are active members of our local communities—they shop at the local corner store, captain the football team and volunteer their time to worthy causes. As a company, we have a responsibility to positively build and support sustainable communities. We achieve this through working with our neighbours to address, and where possible, resolve concerns relating to our operations. Whether it is an obtrusive light on at night, or noise from a change in operations, we try wherever possible to balance the needs of our community and the company within the relevant legislation.

Integrity is a very important value and we encourage our employees to display this even during the most challenging of circumstances. All of our employees are bound by our Code of Ethics. This code clearly sets out acceptable employee behaviour both at work and after knock-off. Our People, Safety and Culture team ensure that our employees uphold these ethics to the best of their abilities. We are also an equal opportunity hirer and are inclusive in our dealings. Having an inclusive workforce enables us to build a company that is respectful of differences and values a diverse range of perspectives.

We also support events, fundraisers and schools through sponsorships and donations. We are fortunate that many of our employees are active members of their communities and kindly donate their time to causes that are meaningful to them.

THE HUON STORY | Huon Aquaculture | Edition Eight

Be a workforce that seeks excellence and innovation

Engaging with Our Community STEM Teacher Visit Educating the next generation of Tasmanians is an important job that falls to our hardworking teachers. To get a better understanding of how Tasmania’s vibrant seafood industry uses science and mathematics, 24 STEM teachers recently toured some well-known local seafood operations including Huon’s remote Feed Control Room.

The tour was organised and facilitated by the Tasmanian Seafood Industry Council (TSIC) and NRM South as part of the Tasmanian Smart Seafood Project, of which Huon is a stakeholder. The Smart Seafood Project aims to increase the efficiency and effectiveness of Tasmania’s seafood industry practices to conserve and restore marine biodiversity in our waterways.

– Touring the Control Room –

It is hoped that getting more seafoodrelated STEM activities in our classrooms will inspire the next generation of aquaculture professionals. The teachers rated their experience as excellent with many noting that their visit to the Control Room was a highlight.

Bilton Lodge’s Mindfulness Day – The delicious spread –

Bilton Lodge managed by Anglicare Tas, provides safe, affordable long term communal housing for people on low incomes and who have experienced homelessness.

As part of their service, they run activities for their residents including a Mindfulness Day to teach residents how using all of their senses can help them to be more mindful and present in everyday life. Huon provided a product donation to the event to highlight how mindful healthy eating, benefits overall health. Salmon has also been shown to be beneficial for brain function due to its good fats and Omega 3.

Clean Up Australia Day The average Australian creates a whopping 540kg of household waste every year and it’s estimated that about 130,000 tonnes of plastic ends up in our waterways and oceans every 12 months. Our regular marine debris clean ups not only remove fish-faming related materials,

but also a large quantity of domestic waste that is illegally dumped or washed ashore. Clean up Australia Day is a great opportunity for each of us to consider how we can individually and collectively reduce our environmental footprint. Since May 2020, 4.13m3 of domestic waste has been collected by Huon crews across Tasmania. This waste was sorted, recorded and safely disposed of, where it can do no harm to our waterways.

– The team at work –

THE HUON STORY | Huon Aquaculture | Edition Eight

Be a workforce that seeks excellence and innovation

SeaFest Tassie’s Far South is the historical heart of our company so it was with great pleasure that Huon participated in the 2021 Dover Seafest. Numbers might have been capped but that didn’t stop attendees from enjoying the yummy local food and beverages including our own Huon Salmon which was superbly barbequed by volunteers from the Port Esperance Sailing Club.

Following the loss of their clubhouse due to fire, the local mariners (many of whom are Huon employees!) are busy fundraising for a bigger and better home base and we look forward to supporting them on their journey. Mariners of the four-legged kind were also looked after by our pals at Metz Munchies who proudly stock Huon’s Omega Treats for pets alongside their own locally made doggie snacks. In keeping with our ongoing support for the younger generation of Far South members, we once again sponsored the primary school art competition. The ocean is an integral part of many families living in the Dover/Southport region and it was pleasing to see the next generation understand the importance of a healthy ocean.

– A winning entrant –

Mt Lyell Strahan Picnic 2021 Attending the annual Mt Lyell Strahan Picnic is somewhat of a long standing tradition for Huon and our staff families in the West. While it was a close call not to proceed, on January 26, the annual picnic once again delivered a program much loved and enjoyed by local Tasmanian families either living or holidaying in the West Coast. Each year the picnic is organised by volunteers comprising of alumni, mining staff and many of the west’s local community. Backed and supported by local business’ (Huon included) the event offers a free day of fun activities for all and free food for the kids.

committee didn't operate its annual event at West Strahan Beach—and this was during World War II during Australia's rationing policy. To operate in 2021, the committee knew it would be tricky—visitor numbers would have to be capped, its sponsorship climate uncertain, and event volunteers were apprehensive with whether they could manage a COVID safe event should it proceed. Organising committee secretary Leigh Styles said “the committee has, in 125 years, made some friends. We put the call out to the businesses operating on the West Coast to see if they could help us, and the response from Huon was quick and phenomenal.”

The rolling program has been delivered for 123 years with activities including traditional races - egg and spoon, three legged, wheelbarrow and the inaugural tug of war. Ulverstone’s Slipstream Circus provided roving entertainment and picnic patron’s purchased a delicious lunch from the CWA and Lions Club stalls. Like many long standing community events, in the wake of the pandemic the picnic committee faced the dilemma to push forward with the 2021 Picnic or to cancel it? Since its inception 125 years ago, there’s only been two occasions where the

THE HUON STORY | Huon Aquaculture | Edition Eight

– Leigh Styles of the organising committee – “’Can we help with the costs of the event? Can we help by providing volunteers?’ Yes, and a big yes. “Fast forward to January 26 and the Huon Aquaculture marquee was erected in typical West Coast weather- pouring rain! But by the official start time, the weather had cleared and the Picnic welcomed over 500 people through the gate to enjoy the tradition of its picnic activities.

– The tug of war was a hit –

“With Huon's support we managed to pull off what had months earlier seemed impossible. Not this time COVID. Drawing on the spirit and motto of the original Mount Lyell Mining and Railway Company, 'we find a way, or make it'.”

Around Our Farms

– Chief Branch Inspector Dusty at Meadowbank –

– Strahan operations –

THE HUON STORY | Huon Aquaculture | Edition Eight

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To have your image included in the next edition’s Around The Farm email: communications@huonaqua.com.au

– The picturesque Huon River at Hideaway Bay – Roaring Beach with the Ronja Huon in the distance –

THE HUON STORY | Huon Aquaculture | Edition Eight

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