|Although overcast, Tom had a great day fishing and taking photos while boating with Anne and Rob.|
Sure, it would have been great for me to go boating and fishing with Tom. But, I’m on a fast track to feeling better with only 10 days remaining until we depart Tasmania for Sydney to board another cruise on March 1st.
|Huon Yacht Club along the shoreline of Huon River.|
Speaking of feeling better, a special thank you to so many of our readers who wrote me offering kind and thoughtful wishes for my health. It means so much to both of us that our readers care for our well-being and health, knowing how relevant it is for our continuing travels.
|Port Huon facility where farmed salmon are brought in for processing and shipping.|
HISTORY OF THE HUON YACHT CLUB
In 1852, the first Huon Regatta was held at Shipwrights Point. The undoubted success of this regatta is well recorded, and over the years, this regatta developed as the social event of the year. Up to 10,000 locals and visitors would enjoy the day’s activities on and off the water at the Shipwrights Point Regatta Ground.
The high diving tower has gone, and the rowing has moved to Franklin, but sailing and cruising are still very much part of the club’s weekly activities. Several yacht clubs have existed at various times on the banks of the HuonRiver, but the present club was formed on 29th October 1947. A resident offered a pickup boat, and racing started within a fortnight. Since then, club members have enjoyed many successes sailing both at home and internationally.
The clubhouse was built by club members and was officially opened on 12th October 1957. The starter’s box, located on the top of the clubhouse, is a unique feature of the building, providing a perfect view for the officials on race day. The club has a strong future and looks forward to continuing its tradition of sailing vessels on the HuonRiver, D’Entrecasteaux Channel, and as far afield as the wind will take them.”
|Salmon farming on the Huon River.|
“Peter and Frances Bender commenced salmon farming in 1986 in the beautiful waters surrounding their farming property at Hideaway Bay. What began as a diversification to the family cattle and sheep farming enterprises soon grew into a highly successful business that would dominate their commercial lives and the Huon region.
Our area of southern Tasmania is renowned for its remote ruggedness. This is where water from the Tasmanian Wilderness World Heritage Area flows into the Huon River and meets the Southern Ocean in the D’Entrecasteaux Channel.
Our farms are located in this pristine marine environment and on the west coast in Macquarie Harbour – ensuring they stay clean and healthy – a key to the high quality of the Huon product. The strict control of feeding regimes, regular cages, and strategic fallowing of cage sites are among the many world’s best environmental management practices Huon follows to preserve and protect the aquatic marine environment while rearing superior quality salmon.
To this day, Huon attributes the quality of its salmon to the philosophy of ‘getting the basics right and attention to detail.’ Focused solely on the goal of growing the best quality in the world, Huon set a high standard from the very beginning to ensure everything else would fall into place.
The majority privately owned, the Huon Aquaculture Group produces over 17,000 tons of fresh salmon per year and is recognized globally as the premium producer of fresh and smoked salmon products. Huon currently employs over 550 multi-skilled staff in most states of Australia, and both Peter and Frances remain involved in all areas of the business daily.
From biologists to welders, the entire Huon team, divers to factory hands, accountants to truck drivers, and industry-leading sales and marketers all play their part and take pride in producing the Huon product. As a result, Huon prides itself on producing the world’s most love salmon. Our commitment is always to strive to do our best, produce the best, in the best place in the world.”
|Another view of Arch Island.|
- Having the opportunity to learn about businesses in an area where we live adds an element to our experiences that enriches every aspect of our travels while exploring culture, way of life, economic conditions, and the diversity of people we meet throughout the world.
|The Flathead fish were larger than they appeared in yesterday’s photos.|
We remain in awe by our vast experiences as we move from state to state and country to country, as has been the case of our interest and exploration of many areas in this amazing continent of Australia and the South Pacific.
|Decorative “knot” display plaque on the wall in the boat.|
We’ve barely touched the surface of this massive continent where one could easily spend a lifetime discovering its endless assets. Tasmania has also been a vital area in fulfilling our curiosity and interest in the continent over almost three months on the island.
|Flathead in the bucket ready for cleaning. The diagonal of this bucket was used to determine if fish were large enough to keep.|
In 10 days, we’ll be on the move again, back to the main continent, and once again returning to Sydney for the sixth time (with two more to go before leaving this part of the world) in these past almost two years. Thank you, Australia!
|Barbecue attached to boat for easy cooking.|
Have a fabulous day!
Photo from one year ago today, February 19, 2016:
|This was our favorite cow to visit when on a walk in New Plymouth, New Zealand. She always stuck out her tongue and did a little dance when she saw us. For more photos, please click here.|