Salmon

Fresh  -  Smoked Salmon.
We can get excellent fresh salmon steaks, smoked and cured very quickly in the fish shop or supermarket.

Pan frying Fresh Salmon Steak

a packet smoked salmon 

Here is little information that I got from the encyclopedia and other reading.
Salmon is the common name for several species of fish in the family Salmonidae.
Salmon are intensively produced in aquaculture many parts of the world.
Typically, salmon are anadromous: they are born in fresh water to migrate to the ocean, then return to fresh water to reproduce.  However, populations of several species are restricted to fresh water through their lives.  Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be accurate, and this homing behaviour has been shown to depend on olfactory memory. (Wikip)

In my kitchen: preparation of two colours cooking with fish:
Tasmanian Salmon and Ling fish

I cook and enjoy the Tasmanian Salmon.  
I found new information about the farming of this fish.

Atlantic Salmon’s Success Story

Salmon farming commenced in Tasmania in the mid-1980s after a report to the Tasmanian Fisheries.  Development Authority concluded that a salmon farming industry could be successfully developed in Tasmania.  As a result, in 1984 fertilised Atlantic salmon eggs were purchased from the Gaden Hatchery (Thredbo River, Jindabyne, New South Wales, Australia), which were from stock initially imported in the 1960s from Nova Scotia, Canada.  A sea farm was established at Dover in the south of Tasmania, and a hatchery was developed at Wayatinah in the central highlands.

World Class

Tasmania prides itself on it's on the clean, green environment, and it is in the crystal clear waters of its many delightful waterways, where we grow some of the world's most beautiful salmon.

Tasmanian Salmon has become synonymous with excellent seafood around the world.

cooking in my kitchen
prawns and sliced salmons 
for a fish pie

Tasmanian Salmon growers employ world best practice in their farming techniques, and their dedication to quality processes can be seen and tasted in the beautiful texture and flavours of this exquisite seafood delicacy.  This combined with water temperatures which are perfect for growing top quality salmon, free from significant salmon diseases, enables us to produce a product which is without peer. (2012 Tasmanian Salmonid Growers' Association Ltd.  All Rights Reserved)

the fish pie: salmons and prawns

Cooking with Salmons in my kitchen

cooking the Tasmanian Salmon
pan - fried to get crispy skin 

Happy reading.  Enjoy the fresh produce - the Tasmanian Salmon,  I am sure everyone is comfortable and confident to purchase the salmon from Tasmania as they are clean and fresh, more so it is good to support Australian producers.

I do cook and use smoked or cured salmon and believe that eating fish at least once a week is excellent for our diet.

Until Next Post

Thanks For Stopping By

Susy