International hotel chain starts serving 'low carbon' Chinese salmon

Sichuan salmon and Australian beef are being served up as “low carbon” dining in one of Shanghai’s most luxurious hotels.

Salmon from the inland south-westerly province of Sichuan is on the menu this week at the new Portman’s restaurant at The Portman Ritz-Carlton in Shanghai.

Mountainous and traversed by numerous rivers, Sichuan has seen several low-volume salmon projects in recent years. A statement to local media explained how Portman’s serves the “freshest salmon” from the area rebuilt after a devastating earthquake that hit Sichuan in 2008.

“Sustainable mountain spring salmon is raised for three years until matured, and never leaves their freshwater environment to swim in the ocean - therefore giving them a unique crisp and fresh flavor,” the statement explained. “Each salmon is 100 percent clean, tested of all pollutants, toxins and growth hormones, giving it a gorgeous deep red color that is similar to wild salmon, while remaining leaner than farmed salmon.”

The Portman is also claiming Wagyu style beef from Robbins Island in Tasmania as part of a “low-carbon lifestyle” dining theme, though beef farming is regarded as a key emitter of greenhouse gases.

Overseen by chef Bradley Hull, the Portman is located on Nanjing Road in downtown Shanghai.

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