Australian Seafood Specalists
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Tasmanian & New Zealand Salmon

Characteristics

WILD/FARMED
Farmed
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Orange or pale to dark pink.
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Bake, Grill/Barbecue, Smoke, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Both the Tasmanian and New Zealand (richer of the two) salmon have a high oil content and distinctive flavour. Medium textured with large moist flakes and retain a rich colour when cooked. Tasmanian salmon is perhaps best eaten sashimi or after barely searing it on a hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting flavour combinations. There is a range of wines to accompany the large range of recipes for both types of Salmon. The most appropriate wine choice to accompany grilled or pan-fried salmon is a young medium-bodied chardonnay, which will help cut the natural oiliness.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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