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Australian Dietary Guidelines advises Aussies to eat one or two fish-based meals per week, but the last National Dietary Survey shows that only one in four of us report eating fish at least once a week. So there are still too many of us missing out, mistakenly believing that fish is difficult to prepare. These facts show you how to get the best out of Tassie salmon.

Tasmanian Atlantic Salmon is one of Australia’s most delicious, visually appealing and versatile fish varieties, which makes an excellent ingredient for many types of cuisine.
Tassie Salmon’s texture and flavour means that it can be baked, barbequed, roasted, poached, grilled, steamed or fried with a multitude of flavours, quickly and easily.
As well as being delicious, Tasmanian Atlantic Salmon is good for you. Besides being low in calories and cholesterol, and high in protein, oily fish (such as Tassie salmon) are a particularly rich source of omega-3 essential fatty acids, which are vital for healthy hearts and minds.
Tasmanian Atlantic Salmon will stand up to the rigours of frying, grilling and roasting, which means it’s idea for using in all styles of dishes form gourmet pastas to quick stir fries, soups, curries and raw dishes like sushi and sashimi.
Tasmanian Atlantic Salmon is perhaps best eaten rare after barely searing it on a very hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting food and flavour combinations.
Tasmanian Atlantic Salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation.
Due to its rich flavour, striking colour and excellent texture, Tasmanian Atlantic Salmon is widely used for mousseline, terrines and finfish pâtés, roulades, or as a filling or stuffing for white finfish and seafood lasagnes.
There is a range of wines to complement the bountiful recipes for Tasmanian Atlantic Salmon. With grilled or pan-fried salmon steaks, the most appropriate wine choice is a young medium-bodied chardonnay, which will help cut the natural oiliness.

Choosing Tasmanian Atlantic Salmon

Ensuring you get the highest quality salmon possible is easy – ask for Tasmanian Atlantic Salmon and then follow these simple guidelines:

When choosing a whole fish, look at the eyes of the fish, they should be bright and clear, and the skin should moist.
Salmon fillets and steaks should have a fresh-cut and moist appearance, with no browning around the edges. Gently press the flesh of the salmon to make sure it springs back slightly.
Check how the fish smells, fresh Tasmanian Atlantic Salmon, like all fresh fish should have a pleasant fresh sea smell. Avoid any fish with a strong, unpleasant aroma.

A Guide to Buying Cuts of Fresh Tasmanian Atlantic Salmon

Fresh Tasmanian Atlantic Salmon comes in many different cuts, making it even easier to choose what best suits your recipe or lifestyle. The table below provides a guide for making your best selection.

Dressed Allow 200g per person. Gills and guts removed.
Pan dressed Allow 175 – 200g (6-8 oz) per person. The head, tail, fins and scales are removed from the Salmon and it is ready to cook.
Steaks Allow 175 – 200g (6-8 oz) per person. Cross-section slices of salmon which are ready to cook.
Fillets Allow 175 g (6 oz) per person. Pieces cut from the sides of the salmon, usually boneless and often skinless. These sides are ready to cook or to cut into cubes or slices.

Handling Tasmanian Atlantic Salmon

Like all fresh foods, Tasmanian Atlantic Salmon tastes best when handled with care. It should be kept cool - transport it in a chiller bag or an Esky with ice bricks, and make sure it’s refrigerated as soon after purchase as possible.

Fish from the markets should be rinsed under cold water and gently dried with paper towel before storing. Fresh fish should be kept in the fridge in an air tight container or wrapping, and eaten as soon as possible after purchase.

Freezing and thawing Tasmanian Atlantic Salmon

The essential oils contained in fresh Tasmanian Atlantic Salmon mean that it can be frozen without affecting its delicate taste or texture, the trick is to keep it in an airtight container or wrapping that keeps the moisture in and the air out.

Frozen salmon can be kept for up to three months.

To correctly thaw your Tasmanian Atlantic Salmon, it’s best to put it in the fridge, which helps to make sure that the salmon flesh remains delicate and flavoursome. It’s not safe to thaw fish in warm water or at room temperature.

Thawed Tasmanian Atlantic Salmon should never be refrozen, and should not come into contact with fresh salmon as it may ruin the flavour of both.

Cooking Tasmanian Atlantic Salmon

Tasmanian Atlantic Salmon can be prepared in so many quick and easy ways, and to make it even easier we recommend the 2 minute rule of thumb when baking or barbequing

Measure the Tasmanian Atlantic Salmon at its thickest part, including stuffing, when it is fresh or fully thawed.
For every 2.5 cm (inch) of thickness, cook at high heat for 2 minutes
Add 5 minutes to the total cooking time if the Tasmanian Atlantic Salmon is being prepared in a heavy sauce or is wrapped in foil.