tasumanian sa-mon (タスマニアサーモン)
[ Seafood Guide ▶ Tasmanian Salmon ]
October to March
Primary Fishing Location: Tasmania, Australia
Tasmanian salmon are really just Atlantic salmon that are raised in Tasmania. Norway, Chile, and Canada all also raise versions of Atlantic salmon. There are no wild Atlantic in Australia, and wild salmon is sometimes considered unsuitable to eat, as the flavour profile, balance and taste, and quality can be varied. Salmon is a flat fish with a small head and mouth. It’s a nutritious fish, high in Omega 3s, and an abundance in vitamins and minerals.
The Tasmanian salmon farming industry started developing in the 1980’s. It has been a contributor to local economy and Tasmania’s public image of being a destination for gourmet foods. Tasmania’s climate and geographic location are a huge factor in the high standards, and it has resulted in the Tasmanian brand becoming world famous, including in Japan.
Sydney Fish Market is the third largest fish market in the world, dwarfed only by Mexico City’s La Nueva Viga Market (second largest) and Tokyo’s Tsukiji Fish Markets (number one!). We spoke to Narito Ishii from Pyrmont Seafood to find out some of the secret tips that only the best fishmongers know!