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Cooking Australian Salmon | Recipes for Kahawai



Cooking Australian Salmon:

The Australian salmon or kahawai provides reasonable table fare. It is a dark-fleshed, strongly flavoured fish suitable for smoking, baking or being made into fish cakes. It is popular in Tasmania, Victoria and parts of South Australia and Western Australia, but not highly regarded as a table fish in New South Wales. In areas where salmon are unpopular table fare, this fine sporting fish should always be carefully released to fight again.

Colour of Raw Fillet:

Dark.

Texture:

Coarse to medium texture, firm.

Fat Content:

Low to medium.

Flavour:

Strong fishy taste, distinct flavour.

 

Nutritional Information
For every 100 grams raw product
for Australian Salmon fillet.

Kilojoules 647 (154 calories)
Protein 22.6 g
Cholesterol 29 mg
Sodium -
Total fat (oil) 1.1 g
Saturated fat 33% of total fat
Monounsaturated fat 24% of total fat
Polyunsaturated fat 43% of total fat
Omega-3, EPA 61 mg
Omega-3, DHA 262 mg
Omega-6, AA 11 mg

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 -18ēC.

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.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Easy Fish Recipes - From How To Cook Fish

 


 

See Also:
Australian Salmon (Arripis trutta) Photographs and Information
Catching & Fishing for Australian Salmon (Arripis trutta)
Cooking Australian Salmon | Recipes for Kahawai
Commercial Fishery Australian Salmon (Arripis trutta) | Trading Kahawai
Australian Salmon (Arripis trutta) Links & Resources

 


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