Cannings strives to source its seafood from only the most sustainability-minded suppliers in Australia & New Zealand. It’s no secret that seafood is a dwindling resource so we only choose species and production methods approved by the Australian Marine Conservation Society’s Sustainability guide.



We get asked a lot about our our fresh Salmon. Yes it is farmed, just across Bass Strait in Tasmania in the Huon Valley, but we think that Huon Aquaculture is what every fish farm should strive to be like. Huon are acutely aware of the concerns surrounding fish-farming and make it their business to address the root of these apprehensions. They do this by systematically ensuring that every step of their farming process is driven by the desire to raise standards in the industry. They even lead the charge in 2016 to increase salmon farming regulations and accountability after competitor farming practices  – motivated by profit and expansion – threatened to ruin Tassie salmon’s reputation irrevocably. Huon are currently in the research phase of moving their pens further off-shore – for even  better conditions for their fish.

Currently, their pens are situated in bays and estuaries along the South-Eastern coast of Tasmania – meaning that the fish live in natural seawater, which is has the optimum oxygen content (averaging 9mg/lt). At that line of latitude the temperature of the water is ideal for raising Salmon – the only locale in Australia that is. Because they use ocean water pens and not tanks, Huon are able to achieve the lowest stocking density of any Salmon farm in the world! Each pen contains a whopping 99% water and just 1% fish.

HuonStockDensHuon’s sea-water pens are just part of what make them different

In terms of feed and sustainability of feed, the Salmon at Huon eat fish meal and fish oil made from small oceanic “forage fish” like anchovies – which provide the Salmon with the nutrients necessary to grow. Currently, it takes approximately 1.69kg of fish meal to produce 1kg of Salmon – so it’s not 100% sustainable, yet – but as the feeding systems and feed become more efficient (as they’ve been doing over the past 5 years) the impact is reduced.

Huon Aquaculture are all about transparency and have constructed a really helpful infographic detailing their approach to sustainability. You can see it here.

Fish farming isn’t perfect, but we consider ourselves lucky to have farms like Huon setting new sustainability targets for the industry. They are dedicated to abandoning the often bad reputation that surrounds fish-farming and strive for naturally produced fish, guilt-free.


A little further-a-field, in Queensland’s pristine Whitsundays is Coral Coast Barramundi.  Coral Coast channel a constant flow of fresh sea-water about a kilometre inland to their plant so they can farm their fish in a controlled environment without compromising on the quality of their conditions. The other reason for farming them like this is to minimise the impact on the delicate ecosystems of The Whitsundays’, coves and estuaries. The farms are fully equipped with a HACCP Certified processing plant on site, helping to minimise handling as much as possible. From there the fish are transported overnight to markets so they never have to be frozen. Coral Coast’s Barramundi have clean, semi-transparent flesh which turns a pure white when cooked.

The rest of our seafood products are brought to us by our long-time fishmongers Red Coral. Red Coral have been in the business long enough to see how the tides change. They know which populations can be harvested and which should be allowed to replenish. They source locally fished ocean fish and river fish along with molluscs and crustaceans – and can get it to us at the drop of a hat. Nothing fresher!

We also stock a limited amount of premium import product in the form of genuine wild caught Sockeye Salmon, Black Cod and Halibut from the waters of Alaska and Canada. These fish really have no substitute.

Australian, market fresh seafood delivered everyday. Responsibly sourced and purchased to ensure minimal environmental impact. Quality, freshness, locality and sustainability are key when we source our seafood.