Lexi Webster
Australian Salmon, also known as Salmon Trout or WA Salmon, is a popular recreational catch in Australia. They are unrelated to the orange-fleshed Atlantic Salmon and are instead more closely related to Australian Herring. Australian Salmon has a strong flavour and oily flesh. When cooked, the dark pink flesh lightens in colour and remains moist. Australian Salmon is considered to be an affordable seafood option and can be prepared in a variety of ways, including as fish cakes, tacos, and crumbed fillets.
| Characteristics | Values |
|---|---|
| Taste | Australian salmon does not taste like actual salmon. Some people find it enjoyable, while others dislike its strong flavour and oily flesh. |
| Texture | Australian salmon has dark pink flesh that lightens when cooked and stays moist. Smaller fish are of higher eating quality than larger specimens, which can be coarse and dry. |
| Nutritional Value | Australian salmon is high in Omega-3 fatty acids. |
| Sustainability | Australian salmon is highly sustainable. |
| Price | Australian salmon is a low-priced seafood option. |
| Preparation | Australian salmon requires careful handling to be enjoyable. Some preparation methods include bleeding, spiking, and icing the fish, then filleting, skinning, and removing the dark red meat before cooking. Australian salmon can be crumbed, fried, or made into fish cakes or tacos. |
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What You'll Learn
Australian salmon are unrelated to Atlantic salmon
Australian salmon, also known as salmon trout or WA salmon, are not actually salmon as the rest of the world knows them. They are, in fact, unrelated to the orange-fleshed Atlantic salmon and other salmonidae. Australian salmon are instead related to Australian herring. The name "Australian salmon" was given to the species by European settlers, who noticed a similarity in appearance between the two distinct species.
Australian salmon are wild-caught in the coastal waters of southern Australia, particularly in southern NSW and eastern Victoria. They are a popular recreational catch and are also significant in commercial fishing. Australian salmon are under-utilised and not well-regarded by chefs or consumers, making them a low-priced seafood option. However, when fresh and handled correctly, Australian salmon can be moist and enjoyable. They have a strong flavour and oily, dark pink flesh that lightens when cooked.
Australian salmon differ from Atlantic salmon in terms of taste and texture. Those who have tried Australian salmon note that it does not taste like actual salmon and that it is not as good for eating as other table fish such as bream or snapper. Australian salmon are said to have a strong "fishy" taste, and their soft flesh can quickly develop off characteristics if not bled out or handled correctly. Smaller fish are of higher eating quality than larger specimens, which can be coarse, dry, and challenging to work with in the kitchen.
To prepare Australian salmon for cooking, it is recommended to bleed the fish, cut across the back of the "neck", and stick the fish head-down in sand with the tail sticking out. The fish should then be filleted, skinned, and the dark red meat removed. The remaining fillets can be cut into chunks, seasoned, and fried in a pan with seasonings like salt, pepper, and lemon. Another popular preparation method is to crumb the fillets with panko and fry them, resulting in a taste similar to chicken. Australian salmon are also commonly used in fishcakes, fish tacos, and curry.
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They have oily flesh with a strong flavour
Australian Salmon, also known as Salmon Trout or WA Salmon, are not actually salmon as they are more closely related to Australian Herring. They are caught in the wild in the coastal waters of southern Australia. Australian Salmon are not as well-regarded as other table fish, but they are still enjoyed by some and are a popular recreational catch. They are also a low-priced seafood option.
Australian Salmon have a strong flavour and oily flesh. The dark pink flesh will turn lighter when cooked and stays moist, but larger specimens can be dry and coarse. Smaller fish are of higher eating quality. If not handled correctly, the soft flesh can quickly develop off characteristics. To prevent this, the fish should be bled out, gutted, and scaled immediately after being caught.
Some people enjoy Australian Salmon as fishcakes, tacos, or crumbed and fried with salt, pepper, and lemon. The dark red meat and bloodline can be removed for a lighter flavour. Others recommend removing the skin and making skinless fillets before cooking. Freshness is key when it comes to Australian Salmon, and it is best to eat them within a few hours of being caught.
Australian Salmon are also very high in Omega-3 fatty acids. They are a good, affordable and sustainable seafood option if handled and cooked correctly.
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They are moist and tasty when fresh
Australian salmon, also known as salmon trout or WA salmon, is a sustainable and affordable seafood option. While it is not related to the orange-fleshed Atlantic salmon, it is a delicious and highly sustainable species.
Australian salmon has a strong flavour and oily flesh. The dark pink flesh lightens in colour when cooked and remains incredibly moist. It is high in Omega-3 fatty acids and has a unique taste that sets it apart from other types of salmon.
To ensure the best eating experience, Australian salmon should be fresh and properly handled. Smaller fish tend to have higher eating quality, while larger specimens can be coarse and dry. When preparing larger Australian salmon, it is recommended to cook them whole, wrapped in foil or paper, to prevent them from drying out.
For those who prefer a lighter-flavoured fish, the darker red flesh and bloodline can be removed before cooking. Proper bleeding and handling are crucial to maintaining the quality of the fish. If not bled out or handled correctly, the soft flesh can darken and develop off-flavours.
Some people enjoy Australian salmon as fish cakes, tacos, or crumbed and fried with seasonings. It is worth noting that Australian salmon has a distinct taste, and opinions on its palatability vary.
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They are affordable and sustainable
Australian Salmon, also known as Salmon Trout or WA Salmon, are not actually salmon as they are more closely related to Australian Herring and Arripis family fish. They are caught in the wild in the coastal waters of southern Australia, particularly in southern NSW and Eastern Victoria.
Australian Salmon are a delicious, affordable, and highly sustainable seafood option. Firstly, they are affordable because they are under-utilised and not well-regarded by chefs or consumers, which makes them a low-priced seafood option. Secondly, they are sustainable because the methods used to catch them (Purse and Beach Seines) result in low bycatch and negligible ecological damage.
Australian Salmon has a strong flavour and oily, dark pink flesh that lightens in colour when cooked. Smaller fish are of higher eating quality than larger specimens, which can be coarse and dry. To prevent larger specimens from drying out, they can be cooked whole wrapped in foil or paper.
Australian Salmon are also very high in Omega-3 fatty acids. If handled correctly, they can be moist and very enjoyable to eat. For those who prefer a lighter-flavoured fish, the darker red flesh and bloodline can be removed before cooking.
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They can be prepared in various ways, including fishcakes and smoked salmon
Australian Salmon, also known as Salmon Trout or WA Salmon, is not actually a salmon but a fish from the Arripis family. It is related to Australian Herring and has a strong flavour and oily flesh. Australian Salmon is a highly sustainable species and can be purchased at a low price.
Australian Salmon can be prepared in a variety of ways. Firstly, it is important to bleed the fish and put it on ice immediately after catching it. Then, it should be filleted, skinned, and the dark red meat should be removed. The remaining fillets can be cut into chunks and crumbed with panko, then fried with salt, pepper, and lemon. Alternatively, the fillets can be used to make fishcakes or fish tacos.
Australian Salmon can also be cooked whole by wrapping it in foil or paper to prevent it from drying out. Smaller fish are of higher eating quality and are moister than larger specimens. The dark pink flesh of Australian Salmon will lighten when cooked. Those who prefer a lighter-flavoured fish can remove the darker red flesh and bloodline.
Australian Salmon can also be smoked, similar to the popular method of preparing smoked salmon from wild Alaskan Sockeye.
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Frequently asked questions
Australian salmon have a strong flavour and oily flesh. They taste nothing like the Atlantic salmon that most people are familiar with. In fact, some people have compared the taste of Australian salmon to chicken.
Australian salmon must be handled correctly to be enjoyed as food. They should be bled out, iced, filleted, and skinned immediately after being caught. The dark red meat should be removed as it can be coarse and dry. The remaining fillets can then be crumbed with panko and fried with salt, pepper, and lemon. Smaller fish are of higher eating quality than larger specimens.
Australian salmon are under-utilised and not well-regarded by chefs or consumers. They are a low-priced seafood option and are also highly sustainable. Australian salmon are very high in Omega-3 fatty acids.
