The next time someone tells you that a fish is inedible, ask them if they’ve tried it before. Because this species is one of the strongest examples of the gulf between its reputation and actual eating quality. This is a fish that responds particularly well to proper handling methods such as brain spiking, bleeding, and placing in an ice slurry as quickly as possible. Good handling methods make for a clean, firm, meaty fillet that is excellent as crumbed fish pieces, minced in fish cakes barbequed, smoked or even as sashimi.

DIVE DEEPER

COMMERCIAL NAME

Australian Salmon

Method of Capture

Net
Beach Seine
Line
Trawl

Region

Australia-wide

Other names

Bay Trout, Black Back, Buck Salmon, Cocky Salmon, Colonial Salmon, Kahawai (NZ), Salmon, Salmon Trout.

Scientific Family

Arripidae

Seasonality

Available year round with peak supply from January to April.

Size

Average 900g-5kg and 40-75cm, but can grow to 10.5kg and almost 1 metre.

Price range

Low priced.

Alternative Species

Australian Herring, Australian Sardine, Albacore, Tailor, Silver Trevally.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and in fillet form. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pale pink to brown, firm, lustrous flesh without any discolouration or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gutted and cleaned thoroughly; Australian salmon must be bled and chilled rapidly after capture as the flesh spoils quickly. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 42%. Has a strong flavour, medium-low oiliness and dry, medium-textured flesh with a few rib bones that are easily removed.

The flesh colour lightens when cooked and smaller fish are better eating, as the larger ones are drier. Cut thick fillets into serving-size portions.

COOKING METHODS

Poach, pan-fry, stir-fry, bake, grill, barbecue, smoke, pickle. Larger fish are best marinated and/or wrapped in foil or banana leaves if baking or barbecuing, to prevent the flesh drying out. For a milder flavour, remove the strip of dark red muscle from just beneath the skin.

Flavour pairings

Basil, capsicum, chilli, cumin, curry, garlic, honey, lemon juice, mint, onion, red wine, rosemary, tomato, vinegar.

IMPORTS

Arripus trutta is imported from New Zealand frozen (mainly as Rock Lobster bait, as the high oil content reduces shelf life), also canned and smoked for human consumption.