The name “salmon” is a misnomer, as these fish are not “true” salmonids (family Salmonidae), but instead they are members of the family Arripidae, a group of salmon-shaped fish which occur only in Australian and New Zealand waters. There are only four species in the family, with the smallest member being the tommy ruff or Australian herring (Arripis georgianus).
Unlike the orange-fleshed Atlantic Salmon, the Australian Salmon has a reputation as an unruly dinner guest, which is largely undeserved. Its strong personality can be tempered with care and creativity. This dark fleshed fish is a good source of omega3 oil and it is characterised by deep ocean flavours, ideal for modern preparation techniques with a punchy taste.
Image credit: Nish Kitchen