Victorian producer launches ‘super food’.
ARFG20Sep11Boutique producer Yarra Valley Salmon has already built a reputation for being anything but conventional in farming his Atlantic Salmon. When he took over the farm at the base of the Victorian Alps some 14 years ago, he immediately questioned the way the fish were milked for caviar, and changed the process to an entirely natural one.
The same philosophy applies to the way the farm produces its naturally raised salmon products, only culled and sold on the market from October to January, when the flesh is at its best.
http://www.australianregionalfoodguide.com.au/component/content/article/163-news-items/1834-seasonal-approach-to-salmon
