How to cook your salmon

ESCAPED salmon is on the menu and Mures executive chef Eugene Burgo says Tasmanian anglers have plenty of options.

Fishers at Midway Point, Cremorne and other Storm Bay locations have reported hauling truckloads of salmon believed lost from Huon Aquaculture pens during Hobart’s massive storm last month.

Reports of salmon catches near Taroona and at White Beach emerged yesterday.

Huon has said it lost some fish during the savage storm on May 10-11, along with several pieces of equipment, but refused to reveal how many fish escaped.

Mr Burgo said anglers had hooked a fish that could be prepared in a variety of ways.

“It’s very versatile — you can have it as sushi, smoke it, bake it whole for a family. It doesn’t crumble, it’s just nice and flaky,” he said.

Salmon needs to be gutted before it’s cooked whole or as fillets, Mr Burgo said.

It will keep in a fridge set below 4C for four to five days or for three months in the freezer.

“Anything longer than that it will just break down and lose its texture,” Mr Burgo said.

“You’ve just got to check it — if it smells a little bit iffy, if it looks a bit slimy, no.

“The first thing you say is: Does it look good? Does it smell good?”

A side of salmon will feed a family and is easy to prepare and bake, Mr Burgo said.

The trick is to wrap it in baking paper first, before foil, so it doesn’t stick.

“You put all your nice flavours with it, you seal it off and you throw it in the oven.”