Page 41 - Food Service Magazine March 2019

PRODUCE
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pristine landscape protects the fish from environmental contamination.
Every minute, more than two million gallons of water pass through the farm, demanding the salmon are constantly swimming in the seven-knot flow. The result is that the fish swim the equivalent of half a marathon each day, unlike many salmon that are farmed in the marine equivalent of a beef feedlot.
Combined with low stocking densities and a natural diet, Mount Cook Alpine's salmon has been recognised by the international consumer watchdog, Monterey Bay Aquarium, as the most sustainable farmed-salmon in the world.
But it is the fish's flavour and texture that's putting in on chef 's order forms.
With a clean, light flavour, distinct mineral notes, and a non-oily texture of fine intra-muscular marbling of fat, the flesh is creamy and soft.
Acclaimed seafood chef Steve Hodges
of Sydney's now closed Fish Face Dining is adamant: “The Mount Cook Alpine salmon is unique. It has an incredibly clean flavour, with a light, green-walnut note on the back palate and a texture like no other farmed salmon. I find it amazing raw, and the perfect canvas for curing and lightly cold-smoking.”
So, while the supermarkets battle it
out with deli cases full of monotonous orange fish, it is great to see lesser-known, sustainably farmed salmon breeds making a return to restaurants through the innovation of artisan farmers.
John Susman is the director of the seafood industry agency Fishtales. For more views, insights and understanding of
the seafood industry visit www.thefishtale.com.au.