Australian salmons are strong-flavoured fishes, usually with dark pink flesh that lightens when cooked. These species are sometimes described as “poor eating”, butthis is usually the result of poor handling. Correct handling and preparation (quickly bleeding the fish and storing on ice if whole, if filleted, removing the blood line), storage and culinary treatment can turn them into an enjoyable meal.Their medium oiliness offers many different preparation methods, such as grilling, baking or smoking. To reduce the intensity of the flavour, remove the strip of dark flesh (blood line and muscle) from along the outside surface of the fillet (i.e. the surface directly beneath the skin). Australian salmons can be used to make tasty fish burgers or fish cakes. Combine finely chopped fish with garlic, lemon juice, chopped mint, cumin seed, and sweet chilli sauce, and bind with beaten egg and breadcrumbs. Coat with sesame seeds and shallow fry.Alternatively, gently poach in red wine with Spanish (red) onion and tomatoes, and season with fresh basil, a sprig of rosemary and a bay leaf. Remove the fillets, reduce the sauce and serve on a bed of couscous.Smoked Australian salmon makes very good eating.