Tasmanian Atlantic Salmon
The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world's best.
Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blue
Atlantic salmon is perhaps best eaten rare after barely searing it on a very hot grill. VMnen prepared this way, the flavour is pronounced and tasty, and makes for interesting food marriages. Serve with roasted capsicum and a balsamic vinaigrette (or a pepperonata with a similar taste), tapenade, garlic mayonnaise, and bitter greens such as arugula or endive.
Atlantic salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation, especially if served on a beurre blanc.
Due to its rich flavour, striking colour and excellent texture, Atlantic salmon is widely used for mousseline, terrines and finfish pätés, roulades, or as a filling or stuffing for white finfish and seafood
lasagnes. Add just enough Atlantic salmon to give a distinctive taste.
Use various parts of Atlantic salmon for many preparations, such as the head and frame for soups and stocks, flesh from the frame for fish patties, and roe for "caviar". Try serving Atlantic salmon as a Japanese sashimi with wasabi or poach whole and serve cold.