Australian Seafood Specalists
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Threadfin Salmon

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
White
COOKING METHODS
Deep Fry, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

The Threadfin Salmon yields thick, sizeable and essentially boneless fillets. Threadfin Salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety. The flakes can also be carefully separated after grilling to enhance presentation. Threadfin Salmon is a tropical fish that absorbs the flavour of other ingredients. Its exceptional flavour need to be accompanied by a wine that matches highly flavoured dishes.  A light-bodied red made in the Beaujolais style would complement the dish perfectly.

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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