Australian Salmon (Salmon Trout)

Australian Salmon is also known as Salmon Trout or WA Salmon. Large schools of fish migrate between Western Australia and South Australia.

Cooking Australian Salmon

Texture
Medium

Flavour
Small to medium sized fish are of good eating quality when bled and stored on ice. Large fish can have a strong flavour if they are not bled immediately.

Storing
Best eaten straight away, does not store well.

Cooking
Best crumbed, fried or baked. A good quality smoked fish.

Wine pairing
Chardonnay, Grenache or Pinot Noir

Catching Australian Salmon

Habitat
Exposed beaches, rocky headlands, and coastal shelf waters. Can also be found around offshore islands.

Catch
Mainly caught throughout marine waters and beaches in South Australia. The larger fish have good fighting abilities.

Seasonality
Caught all year round, with the largest fish prevalent between June and October.

Bait
Use sardines, squid, bluebait, whitebait or a lure.

Size
Minimum size limit for Australian Salmon is 21 cm. Australian Salmon can look very similar to Australian Herring. Be sure you can identify the difference and return under-sized Salmon to the water.

Gear
A single or ganged hook rig and anchor or surf sinker using 6 - 15 kg line.

Handling
Australian Salmon is best bled immediately and kept in an ice bucket until refrigeration.