Wiley helps Huon Aquaculture open new Smokehouse and Product Innovation Centre

One of Australia’s premium global producers of fresh and smoked salmon products has opened a new $12 million state-of-the-art salmon processing facility, designed and constructed by Australasian food manufacturing specialist Wiley.

On Friday, 3 July 2015, Huon Aquaculture officially opened its new Smokehouse and Product Innovation Centre in Parramatta Creek, comprising a 2500 m² value-added salmon processing facility and a 750 m² administration facility.

Huon and Wiley celebrated the new facility involving a revamp and extension of Huon’s existing Parramatta Creek operation, now twice as large as its original footprint. The collaboration has centralised Huon’s operations and is expected to deliver more than one million dollars in cost savings for the company in its first year of operation under one site.

Huon Aquaculture Managing Director Peter Bender said: “I really appreciate Wiley’s expertise and felt confident through the whole process. Our new facility will enable us to increase our production capacity and efficiency, while reducing our environmental footprint.

“We produce around 17,000 tonnes of fresh salmon each year, with our new facility part of our four-year $160 million controlled growth strategy.

“This world-class site will incorporate whole fish, fresh fish, and value-added cold and hot smoked production, successfully bringing together our full range of seafood processing at a single location.”

Wiley Managing Director Tom Wiley said: “As a long-term partner with Huon Aquaculture, we were very pleased to support Huon through this landmark project and we value the relationship.

“Over 10 months, we designed and constructed a state-of-the-art facility on time and on budget with a great spirit of collaboration.

“A key focus was ensuring that we futureproofed the facility, which involved ensuring everything we designed could be further expanded over the years as the company continues to grow.

“This has been a very rewarding project for our team, including our 100 local subcontractors, and I’d like to congratulate Huon for this excellent result driven by their vision, leadership and collaboration.

“Together we’ve been able to innovate a design that consolidates two operations, reduces inefficiencies, delivers a safe working environment for staff and continues producing high-quality products that only serve to enhance Huon’s global reputation as a premium producer of fresh and smoked salmon products.”