Rules
For inland waters catch limits refer to the Inland Fisheries Service Code.
Habitat
There are no self-sustaining wild populations of this important aquaculture species which thrives in the cooler waters of Tasmania. The marine recreational fishery for Atlantic salmon is based around farm escapees.
Fishing information
Most Atlantic salmon are taken in gillnets in the D’Entrecasteaux Channel, Huon estuary and Macquarie Harbour areas. They are also taken by rod and line using natural baits and artificial lures. Fly fishing is very popular. Another introduced species, rainbow trout are also taken occasionally in the Macquarie Harbour area.
Handling
Have short but sharp teeth, otherwise benign.
Cooking
Atlantic salmon are a highly sought after delicacy that does well with very short and simple cooking methods. They are excellent eating, high in omega 3 oils with a rich, delicate flavour. The deep pink flesh lightens during cooking and flakes easily. It should never be overcooked. Use as fillets, smoked, steaks or whole. Suitable to bake, grill, shallow fry, poach, smoke or steam.
Recipe: Crispy-skinned Atlantic Salmon:
4 x 200g Atlantic salmon fillets; 2 tbsp extra virgin olive oil; salt flakes and freshly ground black pepper; lemon wedges and aioli.
Scrape the salmon skin with a sharp knife to remove excess moisture, and then score some fine parallel lines into it. This allows the heat to get in and the fish to cook more evenly. Rub with half the olive oil and season with salt and pepper. Place the fish skin side down on a moderate hot plate and cook for 6 minutes, until the fish skin is crispy. Don't move the fish when it's cooking skin side down, as keeping contact with the heat is the key gives the crispiest skin. Turn over, and cook for 1 minute more. Serve with lemon wedges and aioli.