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Australian Salmon

Scientific Name: Arripis trutta & Arripis truttaceus
Australian Standard Fish Name:  Australian Salmon
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
Wholesale Suppliers of Australian Salmon 
Seafood Agents for Australian Salmon

See Also:  Kahawai

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

Flavour Strong
Oiliness Low to medium
Moisture Dry to medium
Texture Medium
Flesh Colour Pale pink to brown
Price A low prices fish


Nutrition Facts for Australian Salmon (Based on 100g of Raw Product)
Kilojoules 647 (154 calories)
Cholesterol 29 mg
Sodium n/a
Total Fat (Oil) 1.1g
Saturated Fat 33% of total fat
Monounsaturated Fat 24% of total fat
Polyunsaturated Fat 43% of total fat
Omega-3, EPA 61 mg
Omega-3, DHA 262 mg
Omega-6, AA 11 mg

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


Australian Salmon Links

Wikipedia information on Australian Salmon

Australian Salmon Recipes


US Food & Drug Administration:
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:




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