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Atlantic Salmon

Atlantic Salmon

Standard Names: Atlantic Salmon

AMCS lists Sea-cage farmed Atlantic Salmon as EAT LESS

Tassal, the largest producer of Atlantic Salmon in Australia, has achieved Aquaculture Stewardship Council accreditation for fish grown in their Macquarie Harbour farms. They have also worked closely with the WWF since 2012 to improve the sustainability of all their operations.

Farmed fish threaten wild stocks with disease and ratios of wild caught feed needed to grow Atlantic Salmon put additional pressure on wild fish stocks. However, R&D by the industry itself is resulting in improved feed conversion ratios and less reliance on wild-caught fishmeal.




The Atlantic Salmon is native to the North Atlantic but was introduced to Australia for farming in the 1970's. Salmonid Aquaculture ( Atlantic Salmon and Trout) is one of the most important fishery sectors in Australia and is focussed on sea pen aquaculture in the southeast of Tasmania. Victoria also has some smaller land based farms, often for the production of roe. Aquaculture means that the supply is year round.

Preparation & Cooking:

Well known for their rich, meaty, bright orange flesh and high oil content, Atlantic Salmon has rapidly become one of Australia's most popular fish species. Atlantic Salmon lends itself to a range of preparations, including grilling, baking, steaming, poaching and pan-frying.

It is advisable to match Atlantic Salmon with garnishes that will help cut through it's rich oily flesh. Try herbs, citrus, tomato, vinegars or asian preparations utilising ginger, garlic and lemongrass.

Atlantic Salmon is also popular in raw and cured preparations such as sushi, sashimi, gravlax, lox and more.

Sustainable Alternatives:

ALTERNATIVE 1: Trout

Rainbow Trout

Salmon and TROUT farmed in land-based pond systems are a preferable alternative to those produced by sea-cage aquaculture. These fish are usually smaller 'plate-sized' specimens, well suited to Baking whole or BBQ'ing wrapped in foil and stuffed with aromatics. The light fattiness of these fish ensures they stay moist when cooked on the bone and result in a gentle flake. The fattiness is well offset by lemon and herbs.

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