Australian Salmon

Scientific Name: Arripis trutta & Arripis truttaceus
Australian Standard Fish Name:  Australian Salmon
AQIS Code: ASM
Australian Species Code: 37 344900
Catch Method:  Wild caught

Other Names:
Also known as Japan: Ousutoraria saamon; NZ: kahawai; General: Australian salmon

Exporters of Australian Salmon
Importers of Australian Salmon
Processors of Australian Salmon

About Australian Salmon
Habitat - Saltwater, occasionally estuarine

Pungently flavoured, coarse, and slightly oily flesh makes Australian salmon less desirable as a food fish; it is often sold canned or is smoked to improve its flavour, and bleeding the fish out is also said to help. What is not sold for human consumption is used as bait for rock lobster traps and other commercial and recreational fishing.

Must be bled and chilled rapidly on capture to prevent flesh spoilage. Large fish can be dry (often due to poor handling), and small fish are generally of a higher eating quality. Try marinating large fish or serve with a sauce. Smoked products are being developed.

A similar but smaller species, Australian herring, caught off southern Western Australia and South Australia, is sold whole or as fillets (fresh, frozen or smoked).
Australian salmons are very popular targets of recreational anglers
 

Recovery Rate
Fillets (skin on, wing off): 42% from whole Australian salmon

Photographs

Australian Salmon Links

Wikipedia information on Australian Salmon
 

Australian Salmon Recipes
 

US Food & Drug Administration:
US FDA - EU SEAFOOD PROCESSOR EXPORT CERTIFICATE LISTS
In the past the EU has accepted and used the FDA list of approved seafood establishments for acceptance of U.S. seafood shipments. However, due to a change in EU legislation, the EU began maintaining their own Official List of approved establishments. This has resulted in two separate (and different) lists:

• FDA list of approved establishments
• Official EU list (available in PDF*) updated 04/29/2008