– 500 g side of tasmanian salmon
Rich in omega-3 polyunsaturated fatty acids (EPA and DHA) and high-quality protein. Excellent source of selenium, vitamin D, and B vitamins, contributing to cardiovascular and immune health.
About
Tasmanian salmon (Salmo salar) is a farmed Atlantic salmon cultivated in the cold waters surrounding Tasmania, Australia. Despite the common name "salmon," Atlantic salmon are anadromous fish (migrating between saltwater and freshwater) native to the North Atlantic, but are now widely farmed in southern hemisphere locations. Tasmanian salmon is characterized by firm, orange-pink flesh with a high oil content and rich, buttery flavor profile. The cold water environment of Tasmania produces salmon with dense muscle structure and superior fat distribution compared to warmer-water farmed varieties. A "side" refers to half of the whole fish, filleted longitudinally from head to tail with bones intact along the backbone.
Culinary Uses
Tasmanian salmon sides are versatile cuts suited to both simple and complex preparations. The skin can be crisped in pan-searing, while the flesh remains tender and succulent. Common applications include whole-side roasting (often with aromatics and citrus), portioning into steaks or fillets for grilling, poaching, or pan-frying, and cold preparations such as curing for gravlax or smoking. The high oil content makes it forgiving for various cooking methods and ideal for pairing with acidic accompaniments (lemon, vinegar, tomato) or robust sauces. It features prominently in contemporary Australian cuisine and is exported globally for fine dining applications.