These native of the Pacific Ocean around western North America and north-eastern Asia (especially Japan) were introduced to Australia in the 1870s. Wild stocks are limited to Lake Purrumbete and Lake Bullen Merri in south-western Victoria.They have however been farmed in sea cages in New Zealand’s Marlborough Sounds since the 1980’s and New Zealand is now the world’s major supplier of this species, marketing it as ‘King Salmon’. Freshwater-raised fish look similar to Rainbow Trout, but lack the orange patch on the gill cover and stripe along the side, the skin is silvery becoming spotted and olive green towards the top, while those raised in saltwater are more silvery blue, looking very similar to Atlantic Salmon but slightly paler with a smaller tail.The Latin name derives from the Greek onkos ("hook") and rynchos ("nose"), referring to the hooked jaw males develop in the mating season to fight off competitors.

DIVE DEEPER

COMMERCIAL NAME

Chinook Salmon (‘King’ Salmon)

Method of Capture

Region

Other names

Blackmouth, Black Salmon, Chub Salmon, Columbia River Salmon, Hamana, Hookbill Salmon, King Salmon, Pacific Salmon, Suinnat Salmon, Spring Salmon, Tyee Salmon, Winter Salmon.

Scientific Family

Salmonidae (Salmons).

Seasonality

Available year round.

Size

In freshwater they grow to about 85cm and 8.5kg, though they can reach 150cm and 57kg. Commercially they are harvested at around 5kg.

Price range

High priced.

Alternative Species

Atlantic Salmon, Sea-reared Rainbow Trout (‘Ocean Trout’), Swordfish, Trout, Tuna, Yellowtail Kingfish.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted), in cutlet, steak and fillet forms, fresh, smoked and cured as gravlax. Roe is also 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.

STORAGE TIPS

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.

COOKING TIPS

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.Saltwater-reared fish have a darker coloured flesh than that of Atlantic Salmon, with a higher oil content and slightly softer texture. 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.

Flavour pairings

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

Imported chilled from New Zealand. Smoked Salmon (from various species) is imported from Europe and North America.

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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.