Native to the east coast of North America, where it’s also called Speckled Trout, Brook Trout is actually a Charr, distinguished from Salmon and Trout by brighter colouring and distinctive white edges to the lower fins. It has a larger mouth than Rainbow or Brown Trouts and light pinkish-red spots over a darker body.It was introduced to Tasmania in the early 1900s and self-sustaining freshwater populations are found there in Clarence Lagoon and the lakes of the Tyndall Ranges, while hatchery-reared fish are used to maintain populations in Lake Jindabyne (NSW) and a few streams and lakes in SA.Since around 2005 it has been farmed on a small scale in sea cages in Macquarie Harbour in southwestern Tasmania and marketed as ‘Saltwater Charr’.

DIVE DEEPER

COMMERCIAL NAME

Brook Trout (‘Saltwater Charr’)

Method of Capture

Region

Other names

Saltwater Charr, Speckled Trout, Squaretail Trout.

Scientific Family

Salmonidae (Salmons).

Seasonality

Sea-cage-reared fish are available from November – February; wild stocks are only caught recreationally and are subject to seasonal closures over winter in some states.

Size

In Australia it reaches a maximum size of 6.5kg and 85cm.

Price range

High-priced.

Alternative Species

Salmons, Trouts, Yellowtail Kingfish.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sea-reared fish is sold as ‘Saltwater Charr’ in fillets, steaks and cutlets. Look for orange, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh smell; always buy sashimi-grade fish if serving it raw or rare.

STORAGE TIPS

Wrap 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.

COOKING TIPS

Saltwater farmed fish has the reddest flesh of all farmed Salmonids in Australia, it is firm with a high oil content and mild, buttery flavour.In wild stock, flesh colour ranges from white to orange depending on diet. In saltwater-reared fish, 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. Both freshwater-, and saltwater-, reared fish can be served hot or cold.

COOKING METHODS

Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. Flesh has good gelling characteristics and works well in mousseline or minced for fish cakes and fish balls.

Flavour pairings

Almonds, bitter and peppery greens (endive, radicchio, rocket, watercress), butter, capsicum, citrus, curries (especially Thai-style red curry), English spinach, garlic, mayonnaise, olives, pasta, sorrel, vinegar, wine (red and white).

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.