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Fish & Other Seafood

Beche De Mer
(Sea Cucumber)

Atlantic Salmon very closely resemble Brown Trout.  Atlantic salmon have a forked tail, a small mouth not extending past their eyes and their body scales are small.   Their back is blue to silvery blue, to brownish olive.  Their sides are silvery, their belly silvery white and they have small dark spots on the back and sides.

Atlantic Salmon are cultured commercially in Australia.  It is carried out in Tasmania since the mid 1980's and more recently in South Australia, where sea cage farming of Atlantic Salmon has become a major part of the aquaculture industry.

Your Atlantic salmon are reared in freshwater hatcheries until they weigh between 70 and 100 grams.  They are gradually acclimatised to saltwater over a period of 5 to 7 days, before being transferred to floating, net sea cages in coastal bays for continued growing.

All fish farms are licensed under relevant State legislation that controls farm operations even including water supply and discharge.  To maintain the DISEASE FREE status of Australian atlantic salmon products, there is a total ban on imports of salmon products, other than those canned or hot smoked.

Sold whole or as cutlets or fillets.  Excellent smoked or as sashimi.  Smoked salmon paté is very good.  Overall very good eating, although it can be dry if overcooked.

Some Interesting Salmon Links:
Salmon FAQ
Salmon Fishing Methods

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