Susie Burrell

‘your food, your body, your life’

Sustainable Seafood Week 2021

This is a sponsored post, brought to you by Tassal.

Chances are if you are reading this you know that fish, and oily fish such as Tassal Atlantic salmon in particular, is an exceptionally healthy choice and most of us should be eating more of it. You have also likely heard that a number of types of wild fish are at major risk of depletion, with significant strains on our fish supplies as the population grows and the demand for fish increases. Yet despite knowing these alarming facts, do you know if you are buying Aussie grown Atlantic salmon? And more importantly, do you know if the seafood you buy is sustainably sourced?

For lovers of Aussie food and Aussie seafood in particular, you will be interested to know that this week is Sustainable Seafood Week. A week dedicated to highlighting the importance of seeking out and supporting local seafood producers who are also committed to sustainable farming practices to protect the future of seafood farming in Australia.

We know that Aussies are interested in purchasing sustainable seafood. Research shows that 2/3 of Aussies believe it is important that the seafood they buy is produced in a sustainable way. More importantly, more than 2/3 of Australians are willing to pay more for sustainably sourced seafood. Yet despite these best of intentions, it is actually extremely difficult to identify which seafood is sustainably sourced.

Specifically, choosing seafood that is certified by the ASC will ensure that the Aussie grown Atlantic salmon and seafood you are buying is produced in a sustainable way. By choosing Tassal Atlantic salmon, you’re supporting Australia’s only salmon producer who has achieved certification with the Aquaculture Stewardship Council across its salmon operations. With our oceans depleting, choosing sustainable seafood and salmon each has a multitude of implications. First and foremost it helps to protect our oceans and marine ecosystems. Importantly, sustainable seafood is based on a scientific model to ensure the standards are met for environmentally sustainable fishing and farming. And ultimately seeking out sustainable seafood helps to drive more fish producers to ensure they are fishing and farming using sustainable methods.

As Australia’s largest producer of salmon, Tassal is deeply committed to leading the salmon farming industry by example. Consumer demand for Omega-3 rich salmon continues to grow, and as such sustainable farming models achieve a balance between demand and environmental sustainability. For over 30 years now Tassal has been producing delicious and nutritious Aussie grown Atlantic salmon so that families can enjoy a sustainable protein with a lower carbon footprint.

Recipe: Ginger Soy Salmon


1 ½ Tbsp. soy sauce
1 Tbsp. sweet chilli sauce
1 Tbsp. lime juice
1 tsp. crushed garlic
1 tsp. crushed ginger
2 x 120g salmon fillets
½ cup broccoli florets
½ cup carrot, peeled, diced
½ cup frozen peas
½ cup cooked quinoa
1 spring onion, diced


1. Pre heat an oven to 180°C. In a small bowl mix together 1 Tbsp. of the soy sauce, sweet chilli sauce, lime juice, garlic and ginger.

2. Lay two pieces of foil on the bench and place a salmon in each (skin-side down); pour the marinade evenly over the two pieces of salmon. Fold foil around the salmon to make two parcels. Cook in the oven for 10-12 mins.

3. Meanwhile, place broccoli, carrot and peas in microwave safe bowl and cook for 2-3 mins. Drain well.

4. Mix together the quinoa, cooked vegetables, spring onion and remaining 1/2 Tbsp. soy sauce.

5. Remove salmon from the foil parcel and serve on a bed of quinoa and vegetables, and drizzle with any remaining parcel juices and enjoy!