Australia’s first “salt-reduced” smoked salmon
- June 26, 2012
- Amy Brown
Australia’s first “salt-reduced” smoked salmon product is about to hit the market.
The Tassal Salt Reduced Smoked Salmon comes with “60% reduced salt” making it a “healthy alternative for those conscious of their sodium intake,” according to the company.
Australians are believed to consume about 10g of salt daily, while the recommended daily intake is 1.15 – 2.3g. Excessive salt consumption has been associated with high blood pressure and an increased risk of heart attack or stroke.
Tassal spokesperson Caroline Hounsell says the new product uses a new lower-sodium salt during the smoking process and is versatile and easy to use.
“The beauty of this product is that we may have reduced the salt, but we haven’t taken away the delicious salmon flavour. We are catering to all salmon lovers, be they salt conscious or otherwise,” said Hounsell.
Tassal has also recently entered into a partnership with the World Wildlife Fund (WWF) that commits the company to producing “environmentally responsible” seafood.
Tassal’s salt-reduced smoked salmon will be available in 90g packets from Coles and Woolworths from July 2012.
Shelf-life the same as Tassal’s standard smoked salmon products
The shelf-life for Tassal’s Salt Reduced Smoked Salmon is the same as that of Tassal’s standard cold smoked salmon.
Tassal recommends that consumers refer to the Use By date on the packaging, keep the product refrigerated at 0-4 degrees Celsius, and consume within 72 hours of opening.