Atlantic Salmon
Other Names
Salmon.
Family
Salmonidae (salmons).
Description, Location, Habitat and Harvesting Information
A native of the northern hemisphere, it is only available farmed in Australia. It is a versatile fish, hatched and reared in freshwater until 70-100g, then transferred to sea cages in saltwater or estuaries. It is farmed mainly in southeastern Tasmania, although there are some inland, freshwater farms in Victoria, primarily to supply roe. In its native habitat it inhabits cold streams, rivers and lakes, draining into the Atlantic Ocean, swimming out into the ocean seasonally and returning to freshwater to spawn. It was introduced to Australia in the 1960s and aquaculture began in earnest in the mid-1980s. Fish farmed in saltwater tend to have silvery blue skin, while those farmed in fresh or brackish water tend to be more golden.
Season
Available year round with peaks from October to mid-March.
Size and Weight
Usually harvested at 3-6kg and 65-80cm, but can grow to 38kg and 150cm.
Price
High priced.
Relations
Other Salmons (such as King, also called Chinook, and Pacific Salmons); Char/Charr, such as Arctic Charr, Salvelinus alpinus, (marketed as Saltwater Charr in Australia); Trout (including Brook, Brown, Rainbow). Tasmanian ‘ocean trout’ is in fact Rainbow Trout grown in salt water.
To Buy
Sold whole (gilled and gutted), in cutlet, steak and fillet forms, fresh, smoked and cured as gravlax. Roe is also widely available. In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh smell. In cutlets, steaks and fillets, look for orangey-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh smell.
To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Wrap whole fish, fillets, cutlets and steaks in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.
To Cook
Average yield is 78%. Has a rich, distinctive flavour, high oiliness and moist, medium-textured flesh with large flakes and fine pin bones, which are easily removed. The edible skin can be left on. The centre bone of cutlets can be removed and a filling placed in the cavity. Score whole fish at the thickest part of the flesh, and cut thick fillets into serving-size portions, to allow even heat penetration. It can be served hot or cold.
Cooking Methods
Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. An attractive fish cooked whole. Flesh has good gelling characteristics and works well in mousseline or minced for fish cakes and fish balls. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs. It is ideal served rare.
Goes Well With
Bitter and peppery greens (endive, radicchio, rocket, watercress), butter, capsicum, citrus, curries (especially Thai-style red curry), English spinach, garlic, mayonnaise, olives, pasta, vinegar, wine (red and white).
Alternatives
Swordfish, Trout, Tuna, Yellowtail Kingfish.
Imports
Chilled Chinook and King Salmons are imported from New Zealand. Smoked Salmon (from various species) is imported from Europe and North America.
Recipes