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Australian Salmon (Arripis trutta) Photographs and Information
| Scientific Name |
Arripis trutta |
| Location |
Sth QLD to TAS, across to sth WA |
| Season |
November to May |
| Size |
To 75 cm and 9 kg |
| Australian Species Code |
37 344900 |
| Taste, Texture |
Strong fishy taste, firm texture. |
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|
Information about Australian Salmon (Arripis trutta):
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Australian salmon or
Australasian salmon, known as kahawai in New Zealand, are
medium-sized perciform marine fish of the small family Arripidae (also spelled
Arripididae). Four species are recognized, all within the genus Arripis; they
are found in the waters off southern Australia (including Tasmania) and New
Zealand. Despite the common name, Australian salmon are not related to the
salmon (family Salmonidae) of the Northern Hemisphere; the former were named so
by early European settlers after their superficial resemblance to the
salmoniform fishes.
Australian Salmon have moderately rounded, elongated bodies. Their dorsal fin is
much longer than the anal fin and has 9 spines and 15-19 rays. Their caudal fin is
forked. Australian Salmon are olive green to steel blue with small dark spots on the
back and upper sides, and pale yellow-green to silvery white below. The pectoral
fins are bright yellow. Juveniles are silvery white with several rods of large
golden or brown spots on the back and sides.
Australian Salmon are endemic to the Australasian region, and inhabit southern
Australian waters and also Lord Howe and Norfolk Islands, the north and south islands of
New Zealand and the Kermadec Islands.
They live in continental shelf waters and
are also found in estuaries, bays and inlets. They
school in shallow, open coastal waters and can move over reefs in depths just sufficient
to cover their bodies. Juvenile Australian Salmon are found over soft substrates in
shallow and sheltered coastal waters. They are often found over seagrass beds and in
mangrove-lined creeks. They can tolerate temperature and salinity extremes, such as
those found in the gulfs in South Australia and the Coorong. Larger fish move into
exposed coastal waters such as around rocky headlands near reefs and the surf zone.
Australian salmon are a commercial species harvested primarily by beach seining or
bottom set gillnetting. They can also be caught using modified purse seining
techniques in which fishers operate in shallow waters behind the surf line. Large
fish are also taken on trolling gear.
Australian Salmon are taken by recreational anglers. they are especially popular
with beach and rock anglers. They are targeted by shoreline and boat based trolling.
The most common method is the use of pilchard bait on 'ganged' (linked) hooks.
Metal lures also work well.
They are opportunistic feeders and they feed on crustaceans and small fish, pilchards,
anchovies, tommy ruff, southern sea garfish
and calamari, squid and polychaete worms.
Migrating schools of Australian salmon are preyed on by whaler sharks, white pointer
sharks, grey nurse sharks, dolphins and occasionally seals.
Cooking Australian
Salmon:
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Colour of Raw
Fillet: |
Dark. |
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Texture:
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Coarse to medium texture, firm. |
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Fat Content: |
Low to medium. |
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Flavour: |
Strong fishy taste, distinct flavour. |
To Buy
Sold whole (gilled and gutted) and in fillet form. In whole fish
look for lustrous skin, firm flesh, and a pleasant, fresh sea
smell. In fillets, look for pale pink to brown, firm, lustrous
flesh without any discolouration or oozing water and with a
pleasant fresh sea smell.
To Store
Make sure whole fish is scaled, gutted and cleaned thoroughly;
Australian salmon must be bled and chilled rapidly after capture
as the flesh spoils quickly. Wrap whole fish and fillets in
plastic wrap or place in an airtight container. Refrigerate for
up to 3 days or freeze for up to 3 months below -18șC.
To Cook
Average yield is 42%. Has a strong flavour, medium-low oiliness
and dry, medium-textured flesh with a few rib bones that are
easily removed. The flesh colour lightens when cooked and
smaller fish are better eating, as the larger ones are drier.
Cut thick fillets into serving-size portions.
Cooking Methods
Poach, pan-fry, stir-fry, bake, grill, barbecue, smoke, pickle.
Larger fish are best marinated and/or wrapped in foil or banana
leaves if baking or barbecuing, to prevent the flesh drying out.
For a milder flavour, remove the strip of dark red muscle from
just beneath the skin.
Commercial
Fishing for Australian Salmon:
Relatively long-lived
fish, Australian salmon are a favored target of recreational
fishers, and both commercial and traditional Māori fisheries.
They are also common bycatch of the snapper, mullet, trevally,
and mackerel fisheries. These species are all taken in great
numbers by way of purse seine nets and trawling. They are also
caught by skilled fishermen along the southern coastline of
Australia by beach seining. Due to declining numbers and
ever-increasing annual catch sizes, the future viability of the
Australian salmon stock has been put into question.
Exporters, Importers & Processors, Wholesale & Agents of Australian Salmon
(Arripis trutta)
Exporters, Importers & Processors, Wholesale & Agents of Kahawai
(Arripis trutta) |
|