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.

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 to 15 kg line.

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

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.