Does Australia have good salmon? Unpacking the Debate

According to a 2017 survey by The Australia Institute, nearly two in five Australians had heard of negative environmental impacts from salmon farming in Tasmania, a fact that highlights the public's awareness and concern over the issue. The question of whether Australia has good salmon is complex, involving both wild-caught and farmed varieties, each with distinct qualities and a unique set of controversies.

Quick Summary

This article explores the quality of Australian salmon, differentiating between wild-caught 'Australian salmon' and Tasmanian-farmed Atlantic salmon. It examines nutritional profiles, environmental impacts, taste, and the sustainability challenges surrounding the industry.

Key Points

• Wild vs. Farmed Salmon: Australia has two main types of salmon: the wild-caught 'Australian salmon' (a perch relative) and the farmed Atlantic salmon from Tasmania, which are entirely different species.

• Farmed Salmon Concerns: Tasmanian farmed Atlantic salmon offers a rich, mild flavour but is associated with environmental and ethical controversies, including water pollution and high fish mortality rates.

• Wild 'Australian salmon' Quality: Wild 'Australian salmon' can be delicious if handled correctly, but it has a stronger, meatier flavour than Atlantic salmon and requires proper bleeding and icing after catch.

• Ethical Sourcing: Consumers can look for certifications like RSPCA Approved and ASC, or consult guides like GoodFish to make more sustainable choices when buying farmed salmon.

• Informed Choices: Acknowledging the differences in species, farming practices, and environmental impacts allows consumers to make informed decisions that align with their values and taste preferences.

• Check Freshness: For either type of salmon, look for bright eyes, firm flesh, and a clean, fresh smell to ensure quality.

• Sustainability Matters: The Tasmanian salmon industry's expansion and practices have raised concerns, highlighting the need for stricter regulations and informed consumer decisions to protect Australia's marine environments.

Understanding the Two Main Types of Australian Salmon

When asking, "Does Australia have good salmon?" it is crucial to differentiate between the two main types available in the country: the wild-caught 'Australian salmon' and the farmed Atlantic salmon, primarily from Tasmania. They are entirely different species, with distinct tastes, textures, and production methods.

Wild-Caught 'Australian Salmon' (Arripis trutta)

Despite its name, wild-caught 'Australian salmon' is not a true salmonid but a member of the perch family, more closely related to herring. It is often unfairly criticised but is an affordable and versatile fish if handled correctly. It has a stronger, meatier flavour and is best eaten fresh.

Best practices for preparing wild 'Australian salmon' include:

• Bleeding: Quickly bleeding the fish after catching improves the quality of the flesh.
• Icing: Placing it on ice immediately prevents spoilage.
• Removing the bloodline: Filleting and removing the dark bloodline helps to reduce the stronger flavour.

Farmed Atlantic Salmon (Salmo salar)

The Atlantic salmon available in Australian supermarkets is predominantly farmed in the cool, deep waters of Tasmania. This is the salmon most people associate with the common fillet, known for its rich, oily flesh, and milder flavour. The Tasmanian salmon industry is a significant economic contributor but has faced persistent criticism regarding its environmental practices.

The Quality and Sustainability Debate

The debate over Australian salmon quality often revolves around the environmental and ethical issues surrounding Tasmania's aquaculture industry versus the taste and texture of wild-caught varieties.

Environmental and Ethical Concerns in Salmon Farming

Environmental groups, including WWF Australia and GoodFish, have raised significant concerns over Tasmanian salmon farming.

• Water Pollution: Critics cite potential water pollution from excess feed, fish waste, and chemicals used on farms.
• Disease Outbreaks: The industry has experienced mass mortality events due to bacterium outbreaks, which raises concerns about animal welfare and environmental impact.
• Impact on Native Species: Farming in sensitive areas like Macquarie Harbour has been linked to the endangerment of native species, such as the Maugean skate.
• Use of Antibiotics: Although the industry claims a reduction in usage, past antibiotic use has been a point of contention.

Comparing Wild and Farmed Salmon

Feature	Wild-Caught 'Australian Salmon'	Farmed Atlantic Salmon (Tasmanian)
Species	Perch family (Arripis trutta)	True salmonid (Salmo salar)
Flavour	Stronger, meatier, more robust	Milder, richer, more delicate
Texture	Firmer and leaner	Buttery, tender, and oily
Preparation	Best for fish cakes, curries, or barbequing; requires careful handling	Versatile for baking, grilling, pan-searing, and smoking
Nutritional Profile	Generally leaner, but still high in Omega-3s if fresh	Higher fat content, and therefore higher Omega-3s, but levels can fluctuate
Sustainability	Rated 'Better Choice' by GoodFish when sourced responsibly in WA and SA	Sustainability is highly debated; ratings vary by brand and location
Availability	Seasonal and subject to local fishing	Available year-round and widely distributed

Choosing Quality Australian Salmon

Navigating the salmon market requires informed choices, particularly when considering the ethical and environmental implications of different products.

Certifications and Ethical Sourcing

For those concerned about sustainability and animal welfare, several certifications can help guide purchasing decisions.

• RSPCA Approved: Some brands, such as Huon, have received RSPCA approval for their farming methods, focusing on animal welfare.
• Aquaculture Stewardship Council (ASC): This certification indicates that salmon is farmed responsibly, minimizing environmental and social impact.
• GoodFish Guide: This online guide provides independent sustainability ratings for various seafood, including salmon.

For the Best Freshness and Flavour

For both wild and farmed salmon, a few indicators can point to a high-quality product:

• Appearance: The flesh should have a vibrant, consistent colour. Wild-caught salmon is typically a deeper red-orange, while farmed is a paler pink.
• Fat Lines: Farmed salmon has more visible, thicker white fat lines, whereas wild salmon has finer, less prominent ones.
• Smell: Fresh salmon, regardless of origin, should smell clean and briny, not overtly 'fishy'.
• Texture: The flesh should feel firm to the touch, not mushy.

Conclusion: So, Is Australian Salmon Good?

The answer to whether Australia has good salmon is a resounding "yes," but with important caveats that depend on what you're looking for. The quality of farmed Atlantic salmon from Tasmania is a balance of rich flavour and potential environmental impact, making consumer choices around sustainability crucial. For those seeking a different flavour profile and prioritizing local, wild-caught options, the true wild 'Australian salmon' offers a unique and underrated experience, provided it is handled and prepared correctly. By understanding the distinctions between these species and the factors influencing their quality, consumers can make informed decisions that align with their culinary preferences, ethical considerations, and budget. Responsible consumption involves supporting brands and practices that prioritize both flavour and the health of Australia's marine environment.

Visit the GoodFish guide for independent sustainability ratings

Frequently Asked Questions

Frequently Asked Questions

Is 'Australian salmon' the same as the Atlantic salmon I see in supermarkets?

No, they are different species. Wild-caught 'Australian salmon' is a member of the perch family, while the farmed salmon widely sold in Australian supermarkets is Atlantic salmon.

Why is Tasmanian farmed salmon controversial?

Tasmanian farmed salmon has faced criticism due to environmental concerns like water pollution from fish waste, high fish mortality rates, and its impact on native species, such as the endangered Maugean skate.

Is it safe to eat Tasmanian farmed salmon?

Yes, regulatory bodies and companies assert that Tasmanian farmed salmon is safe to eat, with extensive quality control checks and auditing. The bacterium associated with mass mortality events is not transferable to humans.

How can I tell the difference between wild and farmed salmon in the store?

You can often differentiate them by their appearance and labelling. Wild salmon typically has a deeper red-orange colour and finer fat lines, while farmed salmon is usually paler and has thicker white fat lines. Always check the packaging for 'wild-caught' or 'farmed' labels.

Is wild-caught 'Australian salmon' good to eat?

Yes, when handled and prepared correctly, wild-caught 'Australian salmon' is a delicious and affordable fish. It is best eaten fresh and requires bleeding and the removal of the bloodline to prevent a strong, 'fishy' taste.

What are the best Australian salmon brands for sustainability?

For those concerned with sustainability, looking for certifications like RSPCA Approved or Aquaculture Stewardship Council (ASC) can help. Brands like Huon have received RSPCA approval, and independent guides like GoodFish also provide ratings.

Is Australian salmon healthy?

Yes, both wild and farmed salmon are highly nutritious. They are excellent sources of protein and Omega-3 fatty acids, which are beneficial for heart and brain health. The nutritional content can vary slightly between wild and farmed varieties.