I was under the impression all Tasmanian Salmon was pond raised.
Wow! What's the restaurant? I'll have to pay you a visit next time I'm in Manila.
How do you cook your gobo for puree?
We get some Wild Caught Tasmanian Salmon/Ocean Trout from one of our suppliers flown in when in season... They tell me its tasmanian salmon but seems to be more in line with tasmanian ocean trout based on my experience in the past. Similar Size, Shape and Color of the Flesh. The Flavor is very clean and not as oily/rich as typical salmon another reason that led me to believe it may truly be ocean trout. Possibly just so its easier to upsell to their clients they say salmon. Salmon is a known commodity while ocean trout is relatively unknown to the local market here. Best of what i have found locally. Wish i could get some King or Copper River Salmon from Alaska that would be awesome but no luck trying to get an importer to bring some in for me.
The rest of the time we get farmed tasmanian salmon (a bit larger than the trout) although they are farmed in pens in the middle of the ocean in the southern waters of Australia i believe. I looked up the company info my purveyor provided. Good practice and very sustainable operation. So far its been Better than any farm raised salmon i have ever dealt with. Good fat content but very balanced unlike some of the mass produced farmed salmon out there. We get them flash frozen whole head on but gutted. Still has the slime on the skin when you thaw it out pretty good sign of quality. Most fish start to lose the mucus like slime on their bodies even just a day out of the water. So these are harvested in the ocean gutted and sent through a flash freezing cycle. We tried fresh flown in weekly but the whole frozen ones were so much better and more consistent. Never thought i would ever say that but you live and learn.
I think the best tassy stuff is from Maquarie Harbour. The Franklin river flows into the Harbour with such force, the top 2 metres of the Harbour are fresh water. This means the fish are constantly in salt & fresh water, which helps kill parasites that live in each. This is what I have been led to believe anyway.
Never thought i would ever say that but you live and learn.
will have to ask about that, maybe my purveyor can source it for us... Thanks for the info
Beautiful work - and I was just looking at some beef cheeks yesterday. Do you skin your eels before preparing them?
When you were in LA did you ever have the chance to try Kampachi from Kona Blue
Petuna is the "brand" to try for
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