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Sydney Fish Market

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Australian Salmon

Where Caught

Found
Found and caught

Map of Australia showing where Australian Salmon are found and caught.

When Caught

Year round, with peak supply from January through April

Important Features

Wild/Farmed: Wild
Habitat: Saltwater, occassionally estuarine
Recovery Rate: Fillets (skin on, wing off): 42% from whole Australian salmon

Australian Salmon Research

FRDC provides a comprehensive search of the latest research papers and images on Australian Salmon

Remarks

Must be bled and chilled rapidly on capture to prevent flesh spoilage. Large fish can be dry (often due to poor handling), and small fish are generally of a higher eating quality. Try marinating large fish or serve with a sauce. Smoked products are being developed.

A similar but smaller species, Australian herring, caught off southern Western Australia and South Australia, is sold whole or as fillets (fresh, frozen or smoked).

Australian salmons are very popular targets of recreational anglers.

Imports

Nil

Common Size

Common size 40 to 50 cm

Overseas Names

J: Ousutoraria saamon; NZ: kahawai; General: Australian salmon

Grading

Not usually graded

Australian Salmon Arripis trutta

Photograph by Thor Carter &Gordon Yearsley

Nutrition Facts

per 100g of raw product

Kilojoules	647 (154 Calories)
Cholesterol	29 mg
Sodium	na
Total fat (oil)	1.1g
Saturated fat	33% of total fat
Monounsaturated fat	24% of total fat
Polyunsaturated fat	43% of total fat
Omega-3, EPA	61 mg
Omega-3, DHA	262 mg
Omega-6, AA	11 mg

Data presented are for eastern Australian salmon.

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Australian salmons are strong-flavoured fishes, usually with dark pink flesh that lightens when cooked. These species are sometimes described as poor eating , but correct storage, preparation and culinary treatment can turn them into an enjoyable meal. Their medium oiliness offers many different preparation methods, such as grilling, baking or smoking. To reduce the intensity of the flavour, remove the strip of dark flesh (red muscle) from along the outside surface of the fillet (i.e. the surface directly beneath the skin).

Australian salmons can be used to make tasty fish burgers or fish cakes. Combine finely chopped fish with garlic, lemon juice, chopped mint, cumin seed, and sweet chilli sauce, and bind with beaten egg and breadcrumbs. Coat with sesame seeds and shallow fry.

Alternatively, gently poach in red wine with Spanish (red) onion and tomatoes, and season with fresh basil, a sprig of rosemary and a bay leaf. Remove the fillets, reduce the sauce and serve on a bed of couscous.

Smoked Australian salmon makes very good eating.

Common Forms


Whole H&g Full	Yes	Yes	Yes	No
Whole H&g	No	No	No	Yes
Cutlets Full	Yes	Yes	No	Yes
Fillets Full	Yes	Yes	No	No

Flavour: Strong
Oiliness: Low to Medium
Moisture: Dry to Medium
Texture: Medium
Flesh Colour: Pale pink to brown
Thickness: Thick fillets
Bones: Only a few rib bones, and these are easily removed
Price: Australian salmons are low-priced finfish and are priced very favourably when canned.

Suggested Wines

Serve a lighter style pinot noir or grenache with the poached fillets, or a dry chardonnay.

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