MESA logo
  Aquaculture in Australia    
Home | About MESA | Contact MESA | Seaweek | Site Resources | Marine Links | International News | Marine Careers | Forums
 

SW14 Home  |    Teaching Ideas  |   Seaweek Events | Seaweek Backgound Information

Mariculture in Tasmania

Ocean Trout

Ocean Trout (Oncorhynchus mykiss) are similar to Brown and Rainbow Trout. They have a large jaw with numerous reddish or black spots along the body. In Tasmania, they can grow up to 90cm and 14kg but are generally harvested at about 30-45cm and 1kg. They are predators with a varied diet, and will eat nearly anything they can catch.

The Ocean Trout is a native to the cold waters of the North Atlantic Ocean and was introduced to Australia in the nineteenth century. Ocean Trout is presently farmed in sea cages in Tasmania (e.g. Macquarie Harbour). Their life cycle and farming is very similar to Atlantic Salmon. Young trout of about 400g are transferred to sea cages and reared to a size of 2.5 -3.5 kg.

Ocean trout are similar in taste to Atalantic Salmon but it is more subtle and less salty. They are oily fish with a firm rosy pink/orange flesh and mild flavour. They have a high fat content and are rich in omega 3 oils.

Tasmania produced 14 292 tonnes of Atlantic Salmon and Ocean Trout (head on, gilled and gutted), valued at $111.5 million at the farm gate, in 2001-02.

Cooking

Ocean trout is versatile to cook with. Steaming, poaching, smoking, grilling and barbecuing are popular cooking methods for trout, but for excellent presentation and ease of preparation probably the best method is to bake and serve them whole.


Poached Ocean trout


Ocean Trout


Ocean trout farming

Next:  Seahorse farming   

 

Atlantic salmon
Mussels
Ocean Trout
Seahorses

 

Search site


 

 
 
 

Sponsors

 

 
 
   Contact Web Manager © MESA 1999 - 2014
0.00000 secs   
  BriTer Solutions   SpiderByte Web Design Top