Australian Tasmanian Salmon (Salmo salar) have a high oil content and distinctive flavour. It is medium textured with large moist flakes. It is responsibly farmed in the clean waters of Tasmania. It's suggested by the Australian Seafood Users Manual that this fish "is perhaps best eaten rare after barely searing it on a very hot grill". Also excellent raw, baked, fried, poached or BBQ'd. Try a medium bodied chardonnay with grilled or pan fried salmon.
Each piece around 300g
Storage : Keep frozen at -18°C or below.