If your idea of salmon is the orange-fleshed fillet that comes from farmed Tasmanian Atlantic Salmon, boy have we got news for you… there’s another type of ‘salmon’ that isn’t really salmon but is called Australian Salmon and rates much better in terms of sustainability – the Australian Marine Conservation society has recently rated Tasmanian farmed Salmon as red, ‘Say No’ – and tastes damn good too. Here’s what and why and how and a special recipe featured in our eBook The Good Fish Book, available now!

Australian Salmon – a sustainable alternative

The salmon we’re all familiar with, the pink-fleshed Atlantic Salmon, is mostly fetched from open sea-cage farms in Tasmania. It’s widely known that this type of fish farming comes with its set of environmental concerns and requires more input than output – it takes 2kg of fish food to produce 1kg of salmon. Testament to this, the Australian Marine Conservation Society who compiles Australia’s Sustainable Seafood Guide has recently changed its rating of Tassie farmed Salmon from amber ‘Eat Less’ to red ‘Say No’.

Whilst efforts are being made to clean up salmon farming, the practice still has a way to go. A more sustainable alternative to Atlantic Salmon is Australian Salmon, which isn’t really salmon but hey, who’s a stickler for nomenclature?

A few things to know

Australian Salmon are nothing like the Atlantic Salmon we’re used to. For starters, they’re actually related to Australian Herring. Instead of orange flesh, you’ll find firm, ‘meaty’, moist white flesh with a clean flavour that takes well to robust aromatics like rosemary, bay and thyme. Instead of a $20+ price tag, the average price per kilo of Aussie Salmon is roughly $7. Yes, $7. A fairly oily fish yet still lean, it has a high Omega-3 content making it a very healthy option.

Why we love them

Not only are Australian Salmon cheap as chips, they’re a fast growing species meaning populations can replenish themselves quickly. They’re wild-caught using the purse-seine method and often caught as by-catch of fisheries targeting Snapper and Trevally.

How to prepare them

Best bought as a whole fish, ask your fishmonger to scale and clean it. Our favourite method of cooking it is by roasting or baking as its oily flesh stays nice and moist and makes for a hearty meal. Enjoy our recipe below!


1 large Australian Salmon, scaled and cleaned
olive oil
4 bay leaves
a few sprigs rosemary
1 lemon, sliced

1. Preheat oven to 200C. Salt both sides of the fish and the inside. Insert the bay leaves and rosemary into the cavity.
2. Grab a baking tray, drizzle with a little olive oil and place a few of the slices of lemon in a row in the middle of the tray. Place the fish on top. Place the remaining slices of lemon on top of the fish, drizzle with more olive oil and pop in the oven until crispy and golden on top, about 30 – 40 minutes depending on the size of your fish.
3. Serve with salad and steamed greens.

Learn how to cook more recipes with sustainable seafood via our ebook –
buy here for only $15

Also download the Sustainable Seafood Guide App here!