AUSTRALIAN SALMON

Overview

Australian salmons are strong-flavoured fishes, usually with dark pink flesh that lightens when cooked. These species are sometimes described as “poor eating”, but this is usually the result of poor handling. Correct handling, preparation (quickly bleeding the fish and storing on ice if whole, and if filleted, removing the blood line), storage and culinary treatment can turn them into an enjoyable meal. Their medium oiliness offers many different preparation methods, such as grilling, baking or smoking. To reduce the intensity of the flavour, remove the strip of dark flesh (blood line and muscle) from along the outside surface of the fillet (i.e. the surface directly beneath the skin).