Top 4 Tasmanian Seafood

Tasmanian Atlantic salmon is a species of salmon that has been introduced in the pristine waters of Tasmania’s west coast and is locally grown in fish farms. The fish are raised within open-sea cages mainly in the Macquarie Harbor, and they are one of the most commercially important and highest-valued fishery products in Australia. The farmed salmon are internationally recognized for their superior quality, flavor, and texture, and they are also renowned for their high nutritional value as they represent a great source of high-quality omega-3 fatty acids, protein, minerals, and vitamins. The salmon’s extreme versatility paired with their silky, buttery texture and their rich flavor make these oily fish a favorite among gourmets and professional chefs around the world. Tasmanian Atlantic salmon are available in fish markets, local supermarkets, and deli stores, and various salmon specialties are served in numerous restaurants on the island and on the Australian mainland. Salmon farming in Tasmania has recently raised certain environmental concerns that have led to Tasmanian Atlantic salmon receiving a red "say-no" rating by the Australian Marine Conservation Society (AMCS).Expand

Tasmanian wild abalone is a large edible marine snail that is hand-harvested for commercial purposes directly from the rocky Tasmanian shorelines. There are two types of wild abalone found in Tasmanian waters, namely the black-lip (Haliotis Ruber) and the green-lip (Haliotis Laevigata) wild abalone, both of which are recognized for their superior quality, texture, and flavor. The extremely clean and clear Tasmanian waters which are abundant in nutrient-rich seaweed and algae contribute to the wild abalone characteristics and make this state one of the top suppliers of wild abalone globally. Tasmanian wild abalone is, therefore, an expensive food item that can be enjoyed exclusively in fine restaurants in the state.Expand

Tasmanian oysters are sustainably grown and harvested oysters coming from the oyster beds along the north, east, and south-east coasts of Tasmania. They include two different species of oysters, namely the Pacific oysters (Crassostrea gigas), and the angasi or Australian flat oysters (Ostrea angasi). The first ones are an introduced species of cupped oysters, recognized for their firm flesh, large size, and a unique sweet-and-savory flavor with herbal notes. Angasi oysters, on the other hand, are native to southern Australia’s waters. These oysters have flat shells with firm meat that is said to be reminiscent in flavor to belon oysters and to be the most flavorful shortly after the harvest. High-quality, fresh Tasmanian oysters are available year-round on the island and the Australian mainland, but they are also exported to Asian countries.Expand

Blue warehou or Seriolella brama is a dark-bluish green fish with a silvery white belly, a small head, and plump body, spawning off western Victoria and Tasmania. The fish has a thick fillet, with just a few bones. They are usually smoked, grilled, baked, fried, or barbecued. Due to the fact that their flesh is slightly dry, blue warehou is often marinated in citrus or rice wine. It's also often deep-fried for New Zealander fish and chips.Expand