The Atlantic salmon, Salmo salar, is a fish in the family Salmonidae, which is found in the northern Atlantic Ocean and in rivers that flow into the north Atlantic and, due to human introduction, the north Pacific.
Other names used to reference Atlantic salmon are: bay salmon, black salmon, caplin-scull salmon, Sebago salmon, silver salmon, fiddler, or outside salmon. At different points in their maturation and life cycle, they are known as parr, smolt, grilse, grilt, kelt, slink, and spring salmon. Atlantic salmon that do not journey to sea, usually because of past human interference, are known as landlocked salmon or ouananiche.
Tasmanian Atlantic Salmon comes from one of the purest and most pristine environments in the world. Australia’s southern-most State is renown for its cool, clean waters which make it an ideal location for salmon farming.
Many of Tasmania’s salmon hatcheries are located in Tasmania’s protected Highlands, and the quality of the fish that result are second to none, particularly in the highly competitive Japanese market, where Tasmanian Atlantic Salmon attracts premium prices, above those of salmon from anywhere else in the world.
Tasmania’s clean, green environment gives our salmon farmers a head start, but they also use world best practice in their farming techniques and their dedication to quality can be seen and tasted in the fine texture and flavour of this exquisite seafood delicacy. This, combined with water temperatures which are favourable for growing top quality salmon which are free from major salmon diseases, enables Tasmanian Atlantic Salmon farmers to produce a product which is without peer.
Australia’s farmed fishing industry is tightly regulated by the Australian Government’s Department of Agriculture, Fisheries and Forestry.