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.