Two new exciting flavours of toxic Tasmanian salmon will soon be available.

Developed in conjunction with bacterial infections, heatwaves and secretive management, the new flavours are intended to be ‘more Tasmanian than ever’.

“We think consumers will love Bruny Barf Bomb and Verona Sands Vomitage,” said Salmon Tasmania CEO Puke Martin.

He explained that the flavours were inspired by ‘nature taking its course’ with salmon in southern Tasmanian feedlots.

“There’s nothing more natural than an imported species of fish being factory farmed in small cages and fed dye, antibiotics, hormones and chicken fat before being offed by a cruel heatwave and raging diseases,” explained Martin.

After pausing to shoot several beanbag rounds at a seal, Martin extolled the virtues of the new products.

“I’m no chef but by golly this aroma of the Bruny Barf Bomb is … like … well, a whooshing of granpa’s garage turpentine up my nostrils.

With a whiff of fermented durian, old maaates’ farts and month-old beached whale.”

After pausing again – this time to offer a prayer to St Peter (patron saint of fishermen, and flogs) for the rapid extinction of the Maugean skate – Martin said he expected the new products to come in both Standard and Extra Yuck variants.

“We’re even considering a Guácala! variety targetted at the South American market,” he said.

Labor Leader Dean Winker said he was delighted to try the new products and support the ruining of Tasmania’s bays and coastlines at an ever increasing rate.

“Jobbity jobs jobberly Labor jobby jobbed,” he appeared to say through of mouthful of Verona Sands Vomitage, although a witness said he may have been chewing on festering ALP policy notes.

The new flavours will be available on beaches across southern Tasmania in the lead up to Good Friday.