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 Post subject: Australian Salmon
PostPosted: 11 May 2010, 22:53 
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Was looking for a recipe on the forum but couldn't find one, so ... here is how I enjoyed mine

fillet, skin and marinate salmon in sweet chilly, lemongrass and 1/2 juicy lemon ... leave to marinate for at least 15 mins.
stir fry zucchini, carrot, broccoli in little sweet chilli sauce
in the meantime steam some jasmin rice with thinly cut kafir lime leaves
when vegies are almost ready put in the salmon fillets with all the marinate and cook fish fillets for 3-4 mins max breaking it into bite size pieces
serve on top of rice & enjoy with chilled sparkling white

salmon appears to have a tender flesh with very strong flavour, careful when removing skin ... for a smoother flavour you can remove the thick muscle band on the back of the fillet, this will appear very evident once cooking

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 Post subject: Re: Australian Salmon
PostPosted: 10 Jun 2010, 18:13 
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Everybody I know who has had it reckon its best to cover in spice pepper sugar and salt and then smoke them.

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 Post subject: Re: Australian Salmon
PostPosted: 10 Jun 2010, 23:30 
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ive had these done a few ways. when im in new zealand they are such a common catch. big ones too.

ive had them done straight on the bbq and also had them sashimi both beautiful. i know alot of guys think they are rubbish over here but over there most people wont turn them down, so much so the stocks of the bigguns are going down and the charter boys refuse to keep them.


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 Post subject: Re: Australian Salmon
PostPosted: 11 Jun 2010, 08:10 
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Yes... Smoking them is quite common and i believe series 1 of “Spearing the menu” has an episode on it where they also show how to turn them in a nice spread.

don't know about bbq though because the flesh is really tender and, i suppose, unless you wrap them in something they might just break apart.

thanks for the feedback.

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 Post subject: Re: Australian Salmon
PostPosted: 11 Jun 2010, 09:00 
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Joined: 26 Apr 2009, 14:51
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Location: Ocean Grove
Fillet them dip in egg and cover with a few herbs and bread crumbs if you like.
They turn out beautiful : ) just don't over cook your fish else it drys out, I love Salmon I dont no why some people think they are not the best. each to their own I guess!


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 Post subject: Re: Australian Salmon
PostPosted: 11 Jun 2010, 09:30 
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Yep I eat them too, I make fish cakes out of them most of the time. The only reason I ever hear why people don't like them is they think "it has that strong fishy flavor". There not that bad at all done right. Bleed them and have them fresh is the key!


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 Post subject: Re: Australian Salmon
PostPosted: 11 Jun 2010, 12:55 
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Joined: 27 Nov 2007, 14:59
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Location: Clifton Springs Vic
I goto agree with tvolke. bleeding them straight away is the most important part.

they work a treat for thai fish cakes. i use Rick Steins recipe

http://foodari.com/Recipes/lizlander/Ri ... r%2520food

on a sadder note, this is the closest Iv'e come to diving in a while.... damn uni exams


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 Post subject: Re: Australian Salmon
PostPosted: 11 Jun 2010, 12:58 
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tvolke wrote:
There not that bad at all done right. Bleed them and have them fresh is the key!


agree, "pococks beer batter" flour, coopers pale, master foods All spice. shallow fry and you are sorted. 8)
oz


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 Post subject: Re: Australian Salmon
PostPosted: 11 Jun 2010, 17:01 
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I have eaten plain old Aussie Salmon heaps of times, first off, the Fish needs to be fresh, not a couple of days old, fillet and skin, cut away any Blood meat then cut into Fish cocktail sized pieces, egg and Bread Crumbs or Batter, but cook until only just cooked, it will be then moist and flavoursome they do however have a "fishy" taste, some rate that as a bonus, some do not, unlike Whiting that is very unfishy.

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 Post subject: Re: Australian Salmon
PostPosted: 17 Jun 2010, 00:01 
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I found it to be of good taste and texture and would not downgrade its eating qualities
absolutely agree with bleeding the fish immediately and having it fresh ... no question
the removal of the thick blood line softens the "fishy flavour"

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