← Field Guide
Salmon
Arripis trutta
Hard-fighting schooling fish with rich, dark flesh — best eaten fresh.
Autumn and winter runs
From boat to bench
Australian salmon school heavily along the open beaches of western Victoria. They're taken on metal lures cast into the wash, or by trolling from small boats just beyond the breakers. Bleeding and icing on the spot is essential for top-quality fillets.
Health benefit
High in omega-3s, vitamin D and B12 — supports heart, brain and joint health.
Easy Recipe
Salmon Rillettes on Toast
Serves 4·25 minutes
Ingredients
- 400g Australian salmon fillet
- 100g softened butter
- 1 tbsp Dijon mustard
- Juice of half a lemon
- Chives, finely chopped
- Sourdough, toasted
Method
- 01Poach the salmon gently in salted water for 6 minutes, then cool.
- 02Flake the fish into a bowl and mash with butter, mustard and lemon.
- 03Fold through chives, season, and chill for 15 minutes.
- 04Spread thickly onto warm sourdough toast.
