Tassie is practically synonymous with fresh and pure, so it comes as no surprise that you can find the best seafood here. Tasmanian Atlantic Salmon in particular has gained recognition for its texture and flavour -- not to mention its high nutritional value. Though Atlantic Salmon is not native to Tassie, thanks to the pristine environs, the species has thrived and is one of the most popular items on restaurant menus.
The moment you take your first bite of Tasmanian Atlantic Salmon, you know that you’re onto something truly special.
In Tassie, the salmon is raised in farms strategically located where only the purest water is found--water that is clean and free of diseases that commonly affect salmon. Also, the farms’ waters have the natural ideal temperature that gives the salmon quality an additional boost.
Our local farmers work hard to follow growing, feeding, and harvesting practices that make the most of the environment and preserves it as well. The result? Exquisite fish that can hold its own anywhere in the world.
There are six stages in the life of Tasmanian Atlantic Salmon.
1. Ova
Eggs are harvested from parent fish, which are transferred from the sea to the hatchery. These eggs are then fertilised and placed in incubators.
2. Yolk Sac Fry
When the eggs start hatching, they initially get nutrients from the yolk sac they’re attached to (much like chicks do). They eventually become baby fish and are moved to a different tank to where they eat specially formulated food.
3. Parr
As the fish get bigger, they are transferred to another area to further grow.
4. Smolt
Between 8 to 16 months after hatching, the salmon turn into what is called smolts. The process of returning them to the sea starts at around 15 months. At this point, they weigh about 70 grams.
5. Transfer
The smolts’ new home are nurseries which are usually in brackish water. Here, the fish are kept in cages where they reach 1.5 kg in 6-to-9 months. Some farmers opt to take the smolts directly back to the sea, however.
6. Harvest
The last stop for the salmon is their seawater cages, where they reach 4 to 5 kilograms and are harvested--ready to be brought to our tables.
Ask any Tassie about salmon, and chances are that the next word that will come out of their mouth is “Tassal”. Founded in 1986, Tassie’s premier salmon farming company based in Hobart is known for their sustainability practices and high-quality salmon. Tassal offers salmon in different forms--from fresh to smoked to canned to fresh deli packages. If you want to spice things up, don’t miss their mustard and dill, tangy lemon and cracked pepper, and Japanese BBQ flavours.
You won’t have to look far to find Tasmanian Atlantic Salmon. Just drop by any local supermarket, deli, or fish market. Or, if you want everything ready to eat, Tassie restaurants will gladly serve you savoury salmon dishes.
