Most scalefish are measured from the nose to the end of the tail. Get your scalefish measuring ruler or sticker at any Service Tasmania outlet.
Salmon, black salmon
Atlantic salmon are predominately silver with a darkish, blue-green back and a silvery white belly. They have black spots scattered on the side and top of their head, with few below the lateral line. The tail is usually unspotted and their large jaw finishes level with their eye. Their colour can vary during their lifecycle and depending on gender.
Marine farm escapees can sometimes be encountered in large numbers, so net responsibly and only take enough fish for your immediate needs. See responsible netting tips under Gear menu. If you are using escaped Atlantic salmon for bait, only use in the area from which it was caught eg. don’t use salmon caught on the West Coast when fishing on the East Coast.
For inland waters catch limits refer to the Inland Fisheries Service Code.
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.
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.
Have short but sharp teeth, otherwise benign.
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.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550
Level 1, 134 Macquarie St