Tasmanian Ocean Trout

Delicious on its own, barbequed, baked, poached or smoked Tasmanian Ocean Trout will make any meal a masterpiece. High in essential Omega 3 and 6 oils, this is an ideal eating fish which is not only easy to prepare, it tastes great and is good for you.

Tasmanian Ocean Trout thrive in the cool wild waters of the Great Southern Ocean. The result is a renowned firmness, bright orange to red color and distinct marbling of the flesh.

“By simply cooking it a little more or less, or adding a pinch of salt the fish takes on a different taste or texture” claims Tetsuya Wakuda of renowned Sydney restaurant Tetsuya’s, where Tasmanian Ocean Trout is one of the restaurants signature dishes.

Not only is this premium quality fish swimming onto the menu’s of upscale restaurants worldwide, Tasmanian Ocean Trout is so versatile and simple to prepare, it is perfect fit for easy summer entertaining and tastes delicious barbequed.

Delicious, versatile and easy to prepare, Tasmanian Ocean Trout is available as an impressive whole fish or skinless / boneless fillets as well as individual smoked portions making it an ideal healthy meal for any occasion. Make the sea change and try Tasmanian Ocean Trout today. Available year round in leading fish stores.

TASMANIAN OCEAN TROUT RECIPE SUGGESTIONS

Barbequed Tasmanian Ocean Trout
(Serves 4)

4 portions of Tasmanian Ocean Trout
3 tablespoons of Butter
1 spring onion
Juice of 1 lime

Combine butter with finely chopped spring onion and lime juice to make a paste. Spray BBQ with non-stick olive oil, and cook the Ocean Trout for 2 minutes on either side. Spoon on the lime butter mixture and cook for a further 2 minutes. Serve immediately. (Pictured above)

Steamed Tasmanian Ocean Trout with Lime Chilli & Ginger Dipping Sauce
(Serves 4)

4 Tasmanian Ocean Trout portions(approx 200g each)
2 cups of jasmine or basmati rice
1 can of light coconut milk
1 tablespoon of vegetable stock powder
Pinch of salt
½ teaspoon of garlic chips – to garnish

Dipping sauce
3 tablespoons of light soy sauce
1 teaspoon of freshly grated ginger
1 red chilli - diced
1 Lime - juiced
¼ teaspoon of sesame seed oil

Place the Ocean Trout (on baking paper to prevent sticking) into a bamboo steamer. Place over a pot of boiling water and steam for approximately 5 minutes keeping the centre of the fish medium-rare.
Into a heavy based saucepan place rice, coconut milk, vegetable stock powder and salt. Add enough water to cover the rice to the first knuckle of your index finger. Bring to a boil and simmer until rice has absorbed all the liquid. Cover with aluminum foil and place the lid of the saucepan on. Keep the temperature low and remove from heat after 3 minutes.

Combine the soy sauce, grated ginger, chilli, lime juice and sesame seed oil in a small bowl.
Serve the Ocean Trout on rice, sprinkle with garlic chips and use the soy sauce to dip or drizzle over the fish.

Ocean Trout, Avocado and Coriander Stack
(Serves 4)

300g of Tasmanian Ocean Trout - diced
1 teaspoon of black sesame seeds
1 spring onion or ½ Spanish onion – diced
Juice of 1 lime
2 firm avocado’s – diced
½ cup of fresh coriander – chopped
2 teaspoons of olive oil
Salt and pepper

In a bowl combine spring onions, avocado, coriander and lime juice. (Keep a small amount of coriander to use as a garnish)

Place the diced Ocean Trout in another mixing bowl with the black sesame seeds and 1 teaspoon of olive oil, combine and season with salt and pepper. Sauté ocean trout mince in a pan with a small amount of olive oil until light pink in colour. (3-4mins)

To serve, spoon a circle of the Ocean Trout mixture on a plate then spoon a portion of the avocado mixture on top to make a stack or the other way around! Garnish with a drizzle of olive oil and coriander.

Fact Sheet

• Grown in the Great Southern Ocean on Tasmania’s rugged West Coast.
• Great visual appeal with a bright orange to red colour.
• Rich Marbling in flesh as a result of high omega 3 & 6 fats (the good fats).
• Size of the fish when harvested is in 2.5 - 5.0 kg range.
• Supplied throughout Australia via major fish wholesalers and processed into many forms (fillets / portions / cutlets / cold smoked / hot smoked/ etc)
• Available all year round.
• Very easy to prepare – BBQ / Oven bake / Poach / Smoked and used extensively in restaurants and eateries around the world.
• Versatile – from a signature dish at Tetsuya’s restaurant… to throw it on the Barby with a few friends.
• Great on its own, with pasta, or your favourite light creamy sauces and perfect with crispy summer salads.
• Can be used in any recipe as a substitute for Atlantic Salmon or any other higher fat content species of fish for something ‘a bit different’.
  

Kilojoules 550 (131 Calories)
Cholesterol 35mg
Sodium 39mg
Total Fat (oil) 0.9g
Saturated Fat 24% of total fat
Monounsaturated Fat 19% of total fat
Polyunsaturated Fat 57% of total fat
Omega 3, EPA 54mg
Omega 3, DHA 191mg
Omega 6 , AA 66mg

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