Leslie Massey
Western Australian Salmon, also known as Bay Trout, Cocky Salmon, or Salmon Trout, is a wild-caught fish that is much loved by beach anglers. It is not the same as the orange-fleshed Atlantic Salmon commonly found in supermarkets. Australian Salmon is a delicious, affordable, and highly sustainable species, but it requires careful handling. Smaller fish are of higher eating quality, while larger specimens can be coarse and dry. When cooking Australian Salmon, it is important to first bleed the fish, then chill it in an ice bucket until refrigeration. The fish should be fresh, not a couple of days old, and it should be filleted, skinned, and the blood meat removed before cooking. Popular methods for cooking Australian Salmon include smoking, grilling, baking, or frying. Strong accompanying flavors such as tomatoes, olives, vinegars, pickled vegetables, and herbs are recommended to complement the strong flavor and oil content of the fish.
| Characteristics | Values |
|---|---|
| Scientific Name | Australian Salmon is not related to the orange-fleshed Atlantic Salmon. |
| Habitat | Exposed beaches, rocky headlands, coastal shelf waters, and offshore islands. |
| Catch | Caught in marine waters and beaches in South Australia. |
| Seasonality | Caught all year round, with the largest fish prevalent between June and October. |
| Bait | Sardines, squid, bluebait, whitebait, or a lure. |
| Size | Minimum size limit: 21 cm. |
| Handling | Best bled immediately and kept in an ice bucket until refrigeration. |
| Cooking Methods | Frying, baking, grilling, smoking, BBQing, or canning. |
| Accompaniments | Lemon, salt, garlic, flour, curry paste, butter, herbs, white wine, tomatoes, olives, vinegars, pickled vegetables, and Mediterranean flavors. |
| Tips | Smaller fish are of higher eating quality. Cut out the dark red meat. Wrap larger fish in foil or paper to prevent drying out. |
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What You'll Learn
Preparation: bleeding, spiking, and gutting
When preparing Western Australian salmon, there are several steps to follow to ensure optimal freshness and taste. Firstly, it is crucial to bleed the fish immediately after catching it. This helps to preserve the quality of the meat and prevent it from spoiling. Once bled, the salmon should be placed in an ice bucket and refrigerated to maintain freshness.
The next step is spiking, also known as "brain spiking." This involves inserting a spike or sharp object into the brain of the fish to ensure it is dead and prevent any further movement that could damage the meat. This step is essential, especially if you plan to cook the salmon whole.
After spiking, the salmon should be gutted. This involves removing the internal organs and cleaning the cavity thoroughly. It is a crucial step in ensuring the salmon is safe to eat and preventing bacteria growth. Once gutted, the salmon can be rinsed and patted dry, ready for the next stage of preparation.
Additionally, it is recommended to scale and fillet the salmon. Scaling removes the outer layer of scales, which can affect the texture and appearance of the cooked fish. Filleting involves cutting along the spine to create two halves of the fish, allowing easier removal of the bones and skin. It is important to cut away any bloodlines or dark red meat, as these can impact the taste and texture of the cooked salmon.
By following these preparation steps, you can ensure your Western Australian salmon is ready for cooking and will result in a more enjoyable dining experience.
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Cooking methods: frying, baking, smoking, BBQing
Frying
Australian salmon can be fried in a pan after being cut into chunks and crumbed with panko, salt, pepper, and lemon.
Baking
Preheat the oven to 180°C (160°C fan-forced). Place the salmon on a lined baking tray and season with salt, pepper, oil, or your favourite herbs and spices. Bake for 20 minutes per kilogram or 8-10 minutes for single portions.
Smoking
Australian salmon is said to be of good smoking quality.
BBQing
Before barbecuing your salmon, take the fish out of the fridge 15 minutes prior so it can reach room temperature. Fire up your BBQ and preheat it. The optimal temperature for cooking salmon is medium to high heat. Season your salmon with the skin on, using a marinade or traditional salt, pepper, and oil with a high smoke point. For a regular-sized portion, cook the salmon for about 6-7 minutes, skin-side down for 80% of the cooking time. You'll know the salmon is cooked when it's crisp at the edges. If you prefer it cooked all the way through, keep cooking until the fish feels very firm to the touch.
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Seasoning: salt, pepper, lemon, garlic
Firstly, prepare the salmon. It is recommended to buy a large piece of salmon, around two pounds, and to buy the salmon with the skin still on to help the fish hold its shape while cooking. Pat the salmon dry and season well on both sides with salt and pepper.
Next, make the lemon-garlic sauce. Zest a lemon into a small bowl, then add the juice from two lemons. Add extra virgin olive oil, 5 cloves of finely grated or chopped garlic, 2 teaspoons of dried oregano, 1 teaspoon of sweet paprika, and 1/2 teaspoon of black pepper, then whisk to combine.
Now, place the salmon on foil, skin-side down. Pour the lemon-garlic sauce on top, bending the foil upwards to contain the liquid. Use a spoon or pastry brush to spread the sauce evenly across the surface of the fish. Slice half a lemon into rounds and place them on top of the salmon.
Finally, wrap the salmon in foil, folding the loose end of the foil over the salmon to create an air pocket between the foil and the lemons. Crimp the foil closed at the top and sides to encase the fish and trap the steam. Bake the salmon until opaque and cooked through, with the thickest part flaking easily with a fork, about 25 minutes at 350°.
You can also cook the salmon in a pan. Heat oil in a large non-stick skillet over medium-high heat. Add the salmon, presentation side down, and cook for 3 minutes until golden. Turn and cook for 1 minute, then add butter and baste for 1 and a half minutes. Check the internal temperature of the salmon, which should be 50°C/122°F for medium-rare. Remove the salmon from the stove and rest for 3 minutes, then add lemon juice to the butter.
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Accompaniments: chips, salad, white wine, tomato fondue
Western Australian salmon, also known as salmon trout or WA salmon, is a delicious fish that can be caught off the coast of Western Australia. When preparing a meal with Western Australian salmon as the main course, you might consider some of the following accompaniments: chips, salad, white wine, and tomato fondue.
Chips are a versatile side dish that can be prepared in a variety of ways. For a quick and easy option, you can serve store-bought potato chips as a crunchy and salty side to your salmon. If you're feeling more adventurous, you can even incorporate potato chips into your recipe by using crushed potato chips as a coating for chicken fries or other proteins.
Salad is an excellent accompaniment to any meal, including Western Australian salmon. A simple salad recipe that pairs well with salmon might include fresh spinach, corn, chopped red onion, cucumber, cranberries or raisins, and a lime honey vinaigrette dressing. This salad combines crisp greens and vegetables with a touch of sweetness from the raisins and a tangy dressing, creating a refreshing contrast to the rich flavour of the salmon.
White wine is a classic pairing with salmon, and for good reason. Full-bodied white wines such as oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy, or White Pinot Noir can complement the rich, oily nature of the fish. If you're looking for a more delicate pairing, you could opt for a Vermentino from Sardegna or a Chardonnay from Burgundy, which will provide subtle green herbal notes that act as a palate cleanser between bites of salmon.
Tomato fondue is a unique and flavourful accompaniment to salmon. To make this fondue, start by heating a pan to medium heat and adding olive oil, onions, and celery. Cook until soft, then add garlic, cumin, red pepper flakes, and a bay leaf. After 30 seconds, add tomatoes and reduce the heat to a simmer. Stir in some orange zest and cook until the mixture has reduced by one-third. Season with salt and pepper to taste, and you'll have a delicious, warm tomato fondue that pairs perfectly with the salmon.
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Dishes: fish cakes, tacos, curry
Fish Cakes
Salmon fish cakes are a tasty and quick meal option that can be made in about 30 minutes. You can use either fresh or tinned salmon, but ensure that the fish is shredded, deboned, and flaked. You can also use leftover cooked salmon.
To make the fish cakes, season the salmon fillet and grill for 5-6 minutes. Let it cool, then break it into large flakes. Mix mashed potatoes, tomato ketchup, English mustard, lemon zest, chopped parsley, chopped dill, and seasoning. Lightly mix in the salmon without breaking it up too much. Shape the mixture into large patties.
You can then coat the patties with flour, beaten egg, and breadcrumbs for a crispier texture, or skip this step if you prefer a less messy option. Pan-fry the fish cakes for 3-4 minutes on medium-low heat until golden and heated through.
Tacos
Salmon tacos are a fun and easy meal that can be prepared in 20 minutes. You can use fresh or frozen salmon fillets, but ensure they are completely thawed and patted dry. Season the salmon with salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder.
Heat olive oil in a skillet over medium heat and add the salmon, cooking for 4-5 minutes on each side until flaky. Transfer the salmon to a plate and let it cool before flaking it with a fork. You can discard the skin if desired. Serve the salmon in warm corn or flour tortillas with toppings such as slaw, avocado, mango, radishes, cilantro, lime wedges, and crema or sour cream.
Curry
Salmon curry is a delicious and flavorful dish that can be made in about 30 minutes. Start by seasoning the salmon fillets with salt and pepper. Heat olive oil in a pan and sear the salmon for about 1 minute until light golden, then set aside. In the same pan, add shallots, ginger, garlic, and coconut sugar, cooking until caramelized.
Add curry paste, chili paste, and Thai green chili, then pour in coconut milk or coconut cream and fish sauce. Allow the sauce to simmer, then add the salmon back to the pan and simmer for 4-5 minutes or until cooked. Serve the curry with jasmine rice, naan bread, or roti. For an Indian-style curry, use spices like garam masala, red chili powder, mustard seeds, and curry leaves.
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Frequently asked questions
It is important to prepare the fish by bleeding, spiking the brain, and putting it on ice straight away. Then, fillet, skin, and cut out the blood meat or dark red meat.
Smaller Western Australian Salmon are of higher eating quality than larger specimens, which can be coarse and dry. Some ways to cook the fish include shallow frying, baking, smoking, grilling, or barbecuing.
One recipe involves crumb coating the salmon with panko and frying it with salt, pepper, and lemon. Another involves splitting the salmon vertically, rubbing the meat with garlic powder and flour, and frying it.
It is important to note that Western Australian Salmon is not the same as orange-fleshed Atlantic Salmon. It is best to cook the fish until just cooked to retain moisture. Larger fish can be cooked whole wrapped in foil or paper to prevent them from drying out.
Western Australian Salmon has a strong flavour and oil content, so strong accompanying flavours are recommended, such as Mediterranean flavours like tomatoes, olives, vinegars, pickled vegetables, and herbs. The fish can also be served as fish cakes or tacos.
