Avoiding Tassie salmon? Try these sustainable alternatives.

As more and more Aussies ditch Tasmanian farmed Atlantic salmon, the question arises – what should replace this supermarket staple? We’ve got a few sustainable alternatives for your plates, so you can support fishers and farmers having a light touch on our oceans. 

Why avoid Tasmanian farmed Atlantic salmon?

Intensive salmon farming in Tasmania has caused some of the worst environmental impacts we have seen in Australian fish farms, particularly in fragile environments like Macquarie Harbour. This location has recently been the subject of intense debate. Depletion of oxygen in the Harbour’s waters caused by intensive fish farming has created ‘dead zones’ in the harbour’s depths, and is the key threat to the survival of the Maugean skate, an endangered species found nowhere else in the world.

Recently, more than one million salmon (5500 tonnes) died from the latest unprecedented disease outbreak, with rotting chunks of salmon washing up on Tasmanian beaches. These disease outbreaks are increasingly driven by Tasmania’s summertime waters becoming too warm to support industrial farming of this cold water species. 

You can read more about each brand’s red listing at the following links:

Huon
Petuna
Tassal

What to look for instead:

Salmon gained popularity because of its reputation as being easy to cook, and widely available. Below we’ve compiled some of our best recommendations that fit the bill. 

Australian farmed barramundi:

Australian farmed barramundi is a top swap for Tasmanian farmed salmon. Unlike Atlantic salmon, barramundi is native to Australia, so it’s farmed in waters ideally suited to it and is just as easy to cook. It’s also widely available at supermarkets and fishmongers.

Barramundi farming in Australia primarily utilizes land-based tanks and ponds, which significantly reduces the risk of disease transfer to wild populations. Farms produce a low level of wastewater, and some barramundi farms fully recycle their water.

By choosing Australian farmed barramundi, consumers can enjoy a versatile and delicious fish while supporting responsible aquaculture practices.

Need recipe inspiration? Check out GoodFish partner chef Sashim Bhetwal’s Nepalese spiced barramundi in our free cookbook!

King salmon farmed in Aotearoa New Zealand:

For a more like-for-like replacement, look for King Salmon farmed in Aotearoa New Zealand. King salmon are richer in flavour than Atlantic salmon (and are popular with our GoodFish partner chefs), and equally versatile in the kitchen. 

King salmon are farmed in seacages open to the ocean as well as in freshwater canals. Waste from these farms has minor and short-lived impacts on the marine environment. 

New Zealand-farmed king salmon is not as ubiquitous as the Tasmanian product, but is increasingly available at discerning fishmongers and restaurants across Australia. If they don’t have it, ask for it!

Farmed Murray cod:

Though vulnerable in the wild, Murray cod is now a great example of sustainable aquaculture. Murray cod farming is conducted in land-based ponds, recirculating tanks, and agricultural irrigation dams, primarily in New South Wales and Victoria. These small-scale operations effectively manage wastewater, ensuring minimal impact on surrounding environments. 

Additionally, Murray cod farming boasts a good ‘wild fish in to farmed fish out’ ratio, meaning the quantity of wild-caught fish used for feed is less than for many other farmed species. 

Murray cod farms have been innovative in their water management, as some farms integrate fish cultivation within irrigation dams, allowing water to serve dual purposes before being used for crop irrigation. This approach maximizes the use of Australia’s precious water resources and minimizes waste.

None of these take your fancy? Have a scroll through our Green List.

You can find a broad range of green-listed ‘better choice’ truly sustainable seafood options in our GoodFish Sustainable Seafood Guide from all across Australia. In fact, embracing variety and seasonality is a great way to work with our oceans, having a light touch. Being vocal about your support for sustainable seafood, like asking for something on the Green List at your retailer encourages them to stock sustainable products.