Are you confused by the wide array of seafood choices available today? Are you looking for an amazing tasting fish that also has some great health benefits? Well some Tasmanian Ocean Trout is the perfect choice for you! Tasmanian Ocean Trout has been known to Australia under a variety of different names: Steelhead, Kamloops Trout, Steelhead Trout, and Silver Trout. With a scientific name of Oncorhynchus Mykiss, this unique fish is from the Pacific Salmon family of trout and is a cross between the Steelhead and Rainbow Trout, according to taxonomists. Nowadays, finding Tasmanian Ocean Trout has become easier, because the number of trout farms within Tasmania and other parts of Australia has led to a bigger production of the fish over the years. You can find these farms in New South Wales, Victoria, Tasmania, South Australia and Western Australia.
In the North East of Tasmania, you will find the hatchery, where fresh water from the Tasmanian Great Lakes supplies the goodness of lake water. The fish are left there to spend an incubation period until they reach the average size of 300 grams. After being gradually exposed to sea water, these fish are then transferred to the sea cages located at Macquarie Harbour at Strahan. One unique quality about Tasmanian Ocean Trout is the fact that they have been properly exposed to brackish water or a partly salty and partly fresh aquatic environment.
These Trout have the ability clean their gills naturally and the strong current within their environment allows Tasmanian Ocean Trout to become strong in the process. And unlike other fish species under mass production operations, you can be assured that this fish is being bred within a healthy environment which holds no risk for overpopulation. For these reasons, you could say that the Tasmanian Ocean Trout has been cradled and nourished by nature itself. They are not just your ordinary fish that are being mass produced. They are a work of art; a delicious fish that will satisfy even the fussiest eater.
Award-Winning Taste
If a fish has been harvested from a quality environment, like the Tasmainian Ocean Trout is, then you can only expect one thing – a taste worth celebrating. It can be said that the Tasmanian Ocean Trout never fails to give every person an authentic and palatable seafood experience. Aside from its firm flesh with a distinct rosy pink/ orange colour, it has a unique flavour that makes it different from its other salmon counterparts. It is perfect for any recipe, especially those that can release its inner flavour. The cooking styles that work best are grilling, baking and roasting.
Nonetheless, the taste is not the only quality that stands out for this fish. If you’re conscious about your health, then you will be glad to include this fish into your diet as it contains Omega 6 which has long been proven to help people avoid heart-related diseases. And because they are better tasting compared to the saltier Atlantic salmon, it has won considerable accolades and has been the top choice of notable chefs in America and several parts of the world.
One of these famous chefs is Charlie Trotter who is a big fan of the delicious fish and regularly features Tasmanian Ocean Trout on the menu of his Chicago restaurant. It has also gained the favour of New York City’s top chefs Mario Tanora and Christian Albin, with the latter attesting to the trout’s versatility because it can be prepared and served cold, poached, with the use of gravalax, or even hot grilled.
According to Charlie Trotter, he started his love affair with Tasmanian Ocean Trout when he visited the world-renowned chef, Tetsuya Wakuda, in his Sydney restaurant. This is where he got a taste of the heavenly Confit of Ocean Trout dish, one of the best recipes one can make using the ocean trout. This dish can be such a great taste experience for anyone and a lot of people have attested to that. As a matter of fact, famous newspapers and magazines around the world have published their own description of its heavenly taste as a tribute for this authentic recipe for the world-renowned Tasmanian Ocean Trout. Immediately impressed with the Trout’s one-of-a-kind taste, Charles Trotter has tried using it with his different recipes with great success. Because of its neutral flavour, Charlie has been able to fit Tasmanian Ocean Trout in to his different menus. For him, there are many ways by which you can prepare a Tasmanian Ocean Trout recipe. You can roast it with red wine or serve it raw with wasabi just like your ordinary sashimi, just to name a few examples. Everyone can experiment with this fish as its flavour can literally translate to any food preparation one can suggest.
It is not only Charlie Trotter who has been captivated by this fish, as the whole America has gradually discovered the wonders of this Tasmanian gem. As a matter of fact, Wholefoods Supermarket in California has sold thousands of Tasmanian Ocean Trouts in its different store branches over the past few years. The fact that they are safely being bred within sea cages in Tasmania has contributed a lot to this growing fish industry and has provided a constant supply of delectable fish for chefs and retailers all over the globe. Aside from being a great source of flavour and Omega 6, the popularity of the Tasmanian Ocean Trout been beneficial not only for those who keep the sea cages but for the whole industry as well. Without any doubt, the Tasmanian ocean trout is always a smart and delectable choice!