Just in time for a self isolated easter lunch. Approximately 200g - 260g per portion
Tasmanian Atlantic Salmon Fillets Skinned & Boned $22 Per kg (Was $33) @ Woolworths
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My local is until 8pm
My local store is Open 9am to 6pm
And 8am to 10pm Monday 13th.
Thanks guys, happy easter and don't overcook salmon
What happens if you overcook?
Depends how you cook it but mostly it tastes dry and stringy like dry chicken.
If you cook it some methods it will go rubbery and if you burn it - you’ll only like it if you like charcoal.Have you watched Gremlins?
They were $24 per kilo (skin on) at West Ryde Woolworths this morning. Got 4 in the bag and bake.
Tasmania is nowhere near the Atlantic…
The fineprint will say: Fish caught by Chinese company off Dai Ichi nuclear enriched zone packaged in Vietnam with logo invented by famous Tasmanian….
if were honest that chinese fish is probably safer than the quality of tasmanian salmon which is pretty sad
Ah, wtf?
Woolworths has a disclaimer that say that contents may vary over time. Just like a native Indian may not have an Indian Passport the biggest cash crop that does not require any land is a re-named in the wild near extinct Trout that has like cattle provided much cash for smallest amount of work. Yes it swims like a chicken would try to fly. Because they are known to return to fresh water to spawn if one would let them do, they are named like their 4 real salmons. As a fish they are not known to produce a natural toxin. Pity humans have thrown garbage at them to max the profits. Nutritional values depend who you talk to. Norwegians invented the farming but a local farmer would not even throw one at their cat. They say we eat real fish from the sea and sell the produce for money.
you forgot, with Coronavirus for extra protein.
…and Angus beef are nowhere near Scotland.
Why would you get rid of the skin! It's like cutting the fat off your steak.
Surprisingly, many people do this.
The skin is the best part, and unlike chicken skin or steak fat, is actually more beneficial for you as it "contains more of the same protein and essential omega-3 fatty acids contained in the fish."A lot of people don’t know how to render the skin and it goes slimy and rubbery if you don’t know how.
almost like buying skim milk or de-alchoholised wine.
I cut the skin off salmon & the fat off steak… is that wrong :)
Yes because the fat is the flavour and has a lot of nutrients. Fat only has a bad image because of the American sugar/HFCS industry.
If you remove it before cooking - yes
No, after, just don't like the texture.
Is this on until Tues like usual? Pretty sure specials are Wed-Tues
I don't think I can get to a WW until Tuesday.Can you eat it raw? You know with soy and wasabi as sashimi?
I've thought about that, but they don't say sashimi grade, so better not
Just speaking from personal experience, I've done this before with Woolie's salmon and experienced no negative health repercussions. Probably best to take precautions, though. Sometimes my cravings outweigh my impulse control.
Correct, it is raw, but you wouldn't trust how people handled and prepared it, since it's marked to be cooked, rather than eaten raw.
If you freeze it all the bad stuff will die and then you can eat it raw without fear of sickness.
You aren't going to know if you picked up a parasite the next day.
I wonder if there is less risk since these are farmed.
The risk with eating raw fish is that wild fish sometimes possess tapeworms, roundworms and other parasites. Sashimi-grade fish has been deep frozen at -35°C for 15 hours or -20°C for 7 days (according to US FDA recommendations) to kill any parasites in the fish.
The parasites generally aren't present in farmed fish (like the fish in this deal), so it's pretty unlikely that you'll contract a parasite from eating this salmon raw.
More here: https://www.sbs.com.au/food/article/2018/02/02/should-raw-su…
SBS points out that is very rare here! More an issue in Asian & North American waters.
You should eat it rare.
Sear the outside to kill bacteria, but leave it raw inside.Being Tassie salmon is unlikely to have parasites (main concern), as they're mostly farmed & fed of pelts.
https://www.abc.net.au/news/2018-01-23/should-raw-sushi-eate…
Look at page 10 of the Sydney Fish Market seafood handling guide on how Sashimi is graded & handled.
https://www.sydneyfishmarket.com.au/Portals/0/adam/Content/4…
That's interesting - many thanks
I wouldn't from Woolies. That being said give them the smell test. If they don't smell fishy they are most likely fine to eat raw.
Ah, the totally scientific "smell" test!
As we can't be sure of safe handling anywhere in the supply chain, best to assume it is not safe to eat raw. I wouldn't from Woolies.
I've been lucky enough to catch fish in clean waters off the southern coast of Tassie (from a 100 year old Huon Pine sail boat restored by a guy I met in the street!). From swimming to sashimi in my mouth in 5 minutes! The best way to be sure😉
Shows $27.50.
Visited Underwood QLD store and they said its an online order price. not instore.
Link shows Online price in Brisbane (eg Underwood) is $27.50/KG
But skin on is $24/kglol, I thought online orders were no longer allowed?
Hi OP, can we use this to make Sashimi for quarantine?
No, you can't. It's not sashimi grade and shouldn't be treated as such.
I like the salmon with skin on it $24 ATM
https://www.woolworths.com.au/shop/productdetails/95171/tasm…$20 for me.
For me as well
I always thought this tasmanian salmon was the bees knees.
Having had it for the first time last week I was pretty disapointed.
It has this thick layer of fat, presumably from pumping them up in the pens.
The fat gives me this kind of mini throw up feeling.
The aldi frozen salmon pieces, which come from Norway do not have this fat and imo are so much nicer.
I guess im gonna get a ton of hate now.
Fat? Like a jelly or something?
I don't mind the salmon fat. I'd rather the Tasmanian stuff because it hasn't been shipped from the other side of the planet.
I've tried the Aldi salmon from Norway. Convenient it's frozen in individual packs.
However I've stopped eating it since I read about the condition of the water they are raised in and the environmental impact it has.
While Tasmanian salmon is not perfect, I believe the water condition is much better, therefore healthier for you and the environment.
I would love to try wild Salmon one day.
Forgot to seek it out last time I went to the USA.
You cut the fat near the spine and belly out. All salmon is the same in that respect.
Try cook them on a cast iron pan, skin down, so you melt the fat away.
An aluminium frypan won't get hot enough and you will overcook the fish before the skin has cooked.
Might try this thx, you're correct was using non stick alloy pan.
Was $33
Been $27/kg for the past two weeks in various Melbourne Woolies! Skin on has been $24 (which suits me!
Loving this! Red meat has skyrocketed, bit I'm happy paying this price for fresh fish!
One good thing about the shutdown is that greedy exporters now have to sell their products locally for a proper price, as they should be.
I'm still waiting for my cheap Lobster.
I've no sympathy for the Lobster fisherman, we have been paying over $100 a Kg because 90% was exported.
Us mere Australians should have access to cheaper seafood.
Hear! Hear!
Other countries make exporters keep a percentage of their product for local markets at local prices, we should too…whether its food, energy, minerals or manufactured products.
Yes I had little sympathy when I saw lobster/abalone wholesalers/fishermen whinging how their export markets had dried up and now had to sell it to the locals for much less.
Good God man - that's Socialism!😉
I suspect if fish were discounted for locals, people would rush out to buy it all up & export it themselves!!
That's the "beauty" of the Capitalism's Profit Motive.
Nosoupreasonably priced local fish for you!
In the beach shack communities in Tasmania, it was a courtesy to leave Abalone & Cray near the shore - for the kids to catch. It taught the next generation to fish, & leave some for others.
But out of State fishers came in & took them.I've sat in a pub on an island in Tas, across from the fishing boats. I asked what the fish was on the menu. Staff said they'd check what was on the box in the freezer!! (It was convenient, filleted, portion controlled sizes from Thailand, requiring little local skills to prepare.)
They explained regulations meant all fish caught was required to be sent to the fish market in Hobart! And once "middlemen" become involved - they want to sell bulk at the highest price as fast as possible = Export!
If I wanted local fish - I'd have to do what the locals do - catch it myself!!
In other cultures, there is a tradition of buying & growing foods for local consumption. Tiny coastal villages have their own fish markets. Locals bring home their bargains & prepare in traditional ways. It's wonderful to watch. But regulations don't stop their ways, unlike here.
When I asked a rice farmer friend in Japan where he sells his rice - he was confused. He has so many paddies. It's just for the family. I explained the profit driven farming industry in Australia - he just couldn't understand why we do it like that. The the average age of a rice farmer there is 67. It's a respected tradition rather than a business.
Here primary production is big business - primarily for export. It's our long tradition - to pay the bills. So selling cheaply to locals would be a subsidy, likely requiring Government intervention.
Interference in our markets would be fought by many powerful interests.@INFIDEL: Since colonization, Australia has always been a big farm that is primarily concerned with exports. However if you want to imagine what our markets would look like without the export focus have a look at the egg industry.
Fresh eggs aren't really suitable for export, and cannot be imported here.
@greatlamp: Unlike most places, Australia was occupied after the start of the industrial revolution - at a time of laws governing counties. Starting as a Colony of Britain, we provided products to them.
From that, we saw our function as providing for other countries needs.But our major document on Trade is the Constitution developed just over 100 years ago.
So we had no accepted traditions of prioritise food to locals, as there was for thousands of years in many other places. So we inherited bureaucratic regulations governing food, rather than building on existing local traditions - to ensure reasonable priced food & services for locals first.
The current support to maintain exports in high value primary production like seafood - providing charter flights, shows how important that export market is.
Fresh eggs aren't really suitable for export
Well, it's a small export market (us$200M in 2018). And often depends more on shortages in overseas markets.
Export value of Australia Eggs
https://www.statista.com/statistics/955110/export-value-fres…Sunny Queen eggs have been developing fresh egg export markets
https://www.theland.com.au/story/3694333/australian-eggs-cra…They've now "cracked" the frozen egg product market - value added exports. They were supplying international airlines.
https://www.ausfoodnews.com.au/2017/02/20/sunny-queen-opens-…
https://sunnyqueenmealsolutions.com/products/
$24 skin on, $29 skin off at my local in Perth.
is it a farmed salmon? They never make it clear.
Farmed in floating pens in the sea. Very little anywhere in the world is wild caught.
Usually farmed are related to Cancer. I am trying to avoid it.
I don't know about a casual link with cancer (though it wouldn't surprise me, just about everything is a probable carcinogen these days), but eating sick animals living in incredibly unnatural habitats certainly won't contribute to an overall net improvement for your health.
These fish are crowded into pens that may contain hundreds of them at a time, swim in their own excrement their entire lives, are given feed that is nothing like their natural diet (and has questionable additives in it), pumped full of antibiotics and have their water treated with an array of toxic chemicals.
Salmon have become the aquatic cousins of the CAFO-bred, caged-from-birth, 42-day lifespan chicken of the factory farming industry.
Since when?
You can easily buy Alaskan and Canadian wild-caught (usually Sockeye) salmon online. It's not even that expensive, especially for bulk orders:
https://fishandco.com.au/product/wildcaught-alaskan-salmon/
https://thecanadianway.com.au/seafood/
https://wildalaskasalmonandseafood.com/product/wild-caught-s…I still see some wild-caught salmon at local fish markets once in a while too (maybe every 2-3 months).
Of course it is
Exactly. The Atlantic Ocean is 15,000+km away.
If it's Australian, it's farmed
Salmon with a sh*t load of antibiotics no thanks.
Not really a Clean green product i am afraid
The pens deplete the oxygen in the bays and ever increasing problem continually moving to new pristine bays
Fish shit and excess feed flap em up even more
A sick pen is bombarded with Strong antibiotic feedThe feed itself is made of crap (protein - meat offal ,chicken feathers and drums of you beaut no xxx and yyy not exactly a natural diet)
editThat nice pink looking flesh - DYE - a few drops will turn an olympic pool pink !
While salmon aquaculture has many issues, best to get the information correct.
4 corners did an excellent investigation of the Tasmanian Salmon industry.
https://www.abc.net.au/4corners/big-fish/7972064The effect on the environment is worrying. I raised that with the Tasmanian Museum decades ago. But then escape of farmed salmon into the seas, displacing native species was more a concern.
In the wild, salmon eat crustaceans (prawns etc) that contain astaxanthin. That substance is added to the farmed salmon feed, along with other nutrients they need in captivity.
Consumers demand the salmon colour - otherwise the fish would be grey or off-white in colour.
https://www.choice.com.au/food-and-drink/meat-fish-and-eggs/…Astaxanthin can also be used as a dietary supplement intended for human, animal, and aquaculture consumption.
https://en.wikipedia.org/wiki/Astaxanthina synthetic version of astaxanthin,
Yes. Otherwise it could require more seafood to be harvested to feed the salmon. Salmon feed already has a large impact on sea stocks, primarily for protein for feed in aquaculture!
I think the salmon industry is trying to move away from the synthetic to algal sources - due to consumer pressure.
Farming is never a natural state.
And limited wild caught salmon in the Northern hemisphere won't satisfy the huge consumer demand. And it would be hugely expensive.
@INFIDEL: Rough breakdown of salmon feed
60% wheat,soy,rappeseed,corn etc
15% fishmeal
13% meat by products (including Chicken feathers)
7% fish by productThen you get into added chemicals and anti biotics
Mixes are not published
But if you ever have a chance to go into a fish feed factory Its an eye opener@horice: Sounds a lot like many stock foods. Smelly!
Don't forget in nature the fish eat scales, bones, crustacean shells etc - so feathers etc are likely added for the nutrients, minerals, etc that would be obtained in their natural feeding. It's a good use of an otherwise wasted resource!
A lot goes into designing stock food. Producers want healthy fish - otherwise they go out of business.
And that's why mixes aren't published - it's their main competitive advantage over others in the industry! It's not a conspiracy👍
It just doesn't sound very nice.
But that's the least of the worries with the salmon industry.My background is in ecology (research).
@INFIDEL: My rant is more directed to the people who think Tas salmon is some premium "green"product
Norwegians (who pioneered salmon farms) have started to go to Deep sea super pens which hopefully negates the damaging effects of shallow bay coastal farming which kills the seafloor
And the feed side of things - well you just hope the science is right
@horice: I understand your concerns.
As the Choice link states - the issue of "colouring" the flesh of the salmon sounds alarming. The 4 corners report shook up people to the issues. I wasn't surprised.
But many creatures, kept in captivity require supplementing minerals etc we wouldn't expect.
Similar to the salmon, Flamingos are pink or orange or white depending on what they eat. Flamingos eat algae and crustaceans that contain pigments.
I am more concerned with the effects of shallow water farming. It seems to have been disastrous for some fairly pristine communities.
I love salmon & especially smoked salmon. Used to get it from a smoke house on an island off Tassie.
Of course there are issues with many foods, but most of us ignore that to enjoy relatively cheap food…
Was $14/kg for skin on salmon fillets this afternoon at Neutral Bay Woolworths. Was heaps there.
Be careful to double check the price again after you login and select your pick up store.
It seems the default price for skin on salmon is $24 and skin off salmon is $27.50 (as per catalogue), but some stores have skin on salmon for $20 and skin off salmon for $22. By putting in different pick up stores, you can see the price and selection change for the "salmon fillet" search results.
For example, changing the pick up store to Ashfield NSW shows skin off salmon for $22. Not sure if that equates to the price in store.
Anyway, as of a few minutes ago, there are click and collect windows available for tomorrow for the few NSW stores I checked. YMMV.
Are they open today?