Identification & Biology: are from the Pacific Salmon family of trout, and essentially is a cross between the steelhead and rainbow trout. Range & Habitat: The environment is key. The ocean trout are raised in a wild area, a pen in a protected spot in Macquarie Harbour on Tasmania’s west coast, renowned for the purity of its water, which is brackish (half saltwater, half fresh water). When the fish come to feed, the fresh water cleans their gills naturally. What’s more, the current is very powerful so as the trout “exercise,” they get stronger. And since this is not a mass production operation, the pen isn’t overpopulated. Trout farms in New South Wales, Victoria, Tasmania, South Australia and Western Australia mostly produce pan-sized trout. In recent years, seacage farming of trout has developed in Tasmania; young trout are reared in freshwater hatcheries until they weigh 70-100 g before they are gradually acclimatised to sea water and transferred to floating sea cages in coastal bays for ongrowing.

Market Description: Tasmanian Ocean Trout has a distinctive rosy pink/orange flesh and high omega 6 content, which makes them an ideal eating fish. The flavor is more subtle and less salty than Atlantic or farmed salmon, and according to many chefs, much better tasting.

Recommended Preparation: “It’s rich and luscious, but with a clean, fresh taste. Also versatile to cook with” Charlie Trotter says of one of his favorite fish to cook with. “I have several ways of presenting it: I may poach it with olive oil and herbs, served with a pea and wasabi puree. Or slow roast it with red wine risotto, wild thyme and thin green asparagus. This is a delicious and versatile fish”!