This is a headingRecipes - Tips & Hints

Australian Dietary Guidelines advises Aussies to eat one or two fish-based meals per week, but the last National Dietary Survey shows that only one in four of us report eating fish at least once a week. So there are still too many of us missing out, mistakenly believing that fish is difficult to prepare. These facts show you how to get the best out of Tassie salmon.

Choosing Tasmanian Atlantic Salmon

Ensuring you get the highest quality salmon possible is easy – ask for Tasmanian Atlantic Salmon and then follow these simple guidelines:

A Guide to Buying Cuts of Fresh Tasmanian Atlantic Salmon

Fresh Tasmanian Atlantic Salmon comes in many different cuts, making it even easier to choose what best suits your recipe or lifestyle. The table below provides a guide for making your best selection.

  • Allow 200g per person.
  • Gills and guts removed.
Dressed Salmon
Pan dressed
  • Allow 175 – 200g (6-8 oz) per person.
  • The head, tail, fins and scales are removed from the Salmon and it is ready to cook.
Pan Dressed Salmon
  • Allow 175 – 200g (6-8 oz) per person.
  • Cross-section slices of salmon which are ready to cook.
Salmon Steaks
  • Allow 175 g (6 oz) per person.
  • Pieces cut from the sides of the salmon, usually boneless and often skinless.
  • These sides are ready to cook or to cut into cubes or slices.
Salmon Fillets

Handling Tasmanian Atlantic Salmon

Like all fresh foods, Tasmanian Atlantic Salmon tastes best when handled with care. It should be kept cool - transport it in a chiller bag or an Esky with ice bricks, and make sure it�s refrigerated as soon after purchase as possible.

Fish from the markets should be rinsed under cold water and gently dried with paper towel before storing. Fresh fish should be kept in the fridge in an air tight container or wrapping, and eaten as soon as possible after purchase.

Freezing and thawing Tasmanian Atlantic Salmon

The essential oils contained in fresh Tasmanian Atlantic Salmon mean that it can be frozen without affecting its delicate taste or texture, the trick is to keep it in an airtight container or wrapping that keeps the moisture in and the air out.

Frozen salmon can be kept for up to three months.

To correctly thaw your Tasmanian Atlantic Salmon, it�s best to put it in the fridge, which helps to make sure that the salmon flesh remains delicate and flavoursome. It�s not safe to thaw fish in warm water or at room temperature.

Thawed Tasmanian Atlantic Salmon should never be refrozen, and should not come into contact with fresh salmon as it may ruin the flavour of both.

Cooking Tasmanian Atlantic Salmon

Tasmanian Atlantic Salmon can be prepared in so many quick and easy ways, and to make it even easier we recommend the 2 minute rule of thumb when baking or barbequing