Sustainability is an increasingly common theme when people discuss seafood. Customers have been asking us all sorts of detailed and considered questions about where our prawns come from, how our snapper was caught, what sort of shark our flake is, whether farmed Tasmanian salmon is sustainable etc. Certainly a significant spike in this interest was noticed after the airing of What's the Catch on SBS, a documentary campaigning for better labelling of seafood in restaurants and asking consumers to question the sustainability of what they eat. As part of our ongoing efforts to more effectively communicate the sustainable credentials of a lot of...
- 12 Feb, 2015
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