All hail the King!

King salmon that is. No not the “orange stuff”. I remember well the first time I ever saw “real” salmon in about 1984. Australia has no true salmon. Both the Atlantic Salmon which we now know so well and its cousins brown and rainbow trout are introduced species and the Atlantic Salmon, fish farmed in Tasmania, has become a staple of so many restaurant menus that, particularly younger diners take it for granted and think it has been around forever. In fact pre the early 80’s “salmon” meant something entirely different. We have 3 native fish, which were and still are called ‘Salmon” >the best is a fish caught across northern Australia and one we feature regularly. Its true name is Threadfin Salmon or King Salmon and while not a true “Salmon” it was called Salmon by the early settlers because it does look a bit “salmonoid”. The name “threadfin” comes from the extended barbells under its chin (does a fish have a chin?) which it uses to heard prawns and little fish in the shallows were it feeds. This is amazing fish, both to catch and eat and most locals who know this fish prefer it to barramundi. Glossy white, juicy and very soft, fine grained flesh it is ideal to crumb or pan fry but never to use in a curry our soup. If you every see it in our window, give it a try. We only use it when we get it fresh as it is not a fish to freeze and we call it “King Threadfin” because we get too many guests saying to staff, “This isn’t salmon, it’s supposed to be pink”.