RAINBOW/OCEAN TROUT
Absolutely the closest like-for-like Australian substitute for Atlantic Salmon is Rainbow Trout (also sold as Ocean Trout). These two fish names refer to the same farmed species, but Ocean Trout is farmed in ocean pens, while Rainbow is farmed in inland ponds. With the same fatty, pink flesh as Atlantic Salmon, either of these species works beautifully in any recipe you'd normally use Salmon in!
SEA MULLET
Mullet have been loved by those in the know for tens of thousands of years in Australia, everywhere on the east coast.
It's a common misconception that Mullet taste 'muddy', but that depends on where they are caught. As a rule of thumb, the further up an estuary a Mullet is caught, the stronger the flavour, with sea run Mullet having a more neutral, briny flavour. The great news is that the vast majority of Mullet available at Sydney Fish Market are Sea Mullet!
All Mullet share an uncommonly high levels of omega-3 in their generously distributed fat, and it is flavour in this fat that makes them so similar to Atlantic Salmon.
To get the most out of this fish, work with the fat. Use methods that are likely to char the skin - barbecuing, roasting or placing skin-side up under the grill for a few minutes. Let the fat render down, dressing the flesh with punchy flavours as it goes.
AUSTRALIAN SALMON
Not to be confused with Atlantic Salmon, Australian Salmon (Arripis trutta) is in a scientific family all its own.
This species is not only often confused with other fish of similar names, but it also represents one of the strongest examples of the gulf between reputation and actual eating quality. Australian Salmon responds particularly well to proper handling methods, such as brain spiking, bleeding, and a speedy placement into ice slurry.
These handling methods make for a clean, firm, oily, meaty fillet that is excellent in any preparation that Atlantic Salmon is – crisp up fillets in a pan, make fish cakes, or smoke it for delicious results. You can even eat it as sashimi if it's fresh enough! Yes, really.
BLUE MACKEREL
Known for their uncommonly high levels of Omega-3, Blue Mackerel's rich oil content makes them very similar to Atlantic Salmon, and opens up so many culinary avenues to explore.
They're small, so cooking them whole is generally the best option - don't be afraid! The flesh will fall easily off the bones. We also encourage charring their skin, whether in the oven or on the BBQ, and embracing strong, fresh flavours like lemon and garlic.
A classic street food dish across the Mediterranean is grilled Mackerel fillet with spices, diced tomato, olives, red onion, and lashings of fresh herbs, served in a fresh bread roll. Hungry yet?
BAR ROCKCOD
Sweet, meaty, rich and moist, the Bar Rockcod is only found on Australia’s east coast, so we’re tempted to keep this fish our little secret.
Like all Rockcods, they have large mouths, deep bodies and powerful tails. They prefer deeper waters of up to 400 metres which, being cold, force the Bar Rockcod to develop intramuscular fat. This keeps the flesh moist while also contributing to their Salmon-like flavour profile.
Due to the historically low catch rates, Bar Rockcod haven’t had much of a chance to make a name for themselves. But over the last few years, this species has made the leap from being unknown to being highly sought after by the best of east coast chefs.
Fortunately, enough are sent to market that they are now regularly available at your favourite Sydney Fish Market retailer. Expect to pay in the high teens for whole fish and low thirties for fillets. Rest assured, the Bar Rockcod is absolutely worth it.
