One of Australia’s most valued and most commercially important products, the Fresh Tasmanian Salmon is raised in open-sea cages in Macquarie Harbor. A great source of Omega-3 fatty acids, this salmon has a silky, buttery texture, and a deliciously rich flavor.
An extremely versatile fish, the Fresh Tasmanian Salmon can be pan-seared, baked with herbs, grilled, poached, or cooked into stews and soups. It’s great to pair with a Sauvignon Blanc.
Salmons have two habitats, which means they are anadromous. They will hatch in fresh water, then after a year or so, they will swim toward the sea, where they will adapt to saltwater. They return to fresh water when they reproduce—they even return to the exact spot they hatched. Some will go to other fresh waters, and some will stay in the sea. The females will lay their eggs, and the males will fertilize them before the female covers them in gravel to protect from predators. Most of the adult fish will die by this time, although some will stay alive for another reproduction season.
Arrives frozen. Once thawed, it must be consumed within 48 hours.