Tasmanian Ocean Trout Wins Accolades From Top Chefs

FRESH SEAFOOD FROM AUSTRALIA - WINNING
ACCOLADES FROM TOP US CHEFS

FOR IMMEDIATE RELEASE

Los Angeles, August 28.As the wild fish numbers decline alarmingly around the world, fresh premium fish from Australias rapidly growing aquaculture industry  such as Barramundi and Tasmanian Petuna ocean trout  are finding their way onto restaurant tables across the US, and winning accolades from top chefs like Charlie Trotter along the way.

With the species name Oncorhynchus Mykiss, Tasmanian Ocean Trout are from the Pacific Salmon family of trout, also known as rainbow or steelhead trout. Tasmanian Ocean Trout has a distinctive rosy pink/orange flesh and high omega 6 content which makes them an ideal eating fish. The flavour is more subtle and less salty than Atlantic or farmed salmon, and according to many chefs, much better tasting.

Chef Charlie Trotter is a big fan, and regularly features fresh Petuna Ocean Trout from Tasmania and Barramundi from the Northern Territory on the menu of his Chicago restaurant, as does Mario Tanora of Craft in NYC, and Christian Albin of New Yorks acclaimed Four Seasons restaurant. Says Albin; We serve it cold poached, or hot grilled, or even use it for gravalax. Its got a great flavor, even better than farm raised salmon, and its versatile.

Apart from easing the pressure on fish stocks, the appeal of aquaculture-farmed seafood from Australia is consistency of quality and supply  factors appreciated by retailers as well as chefs.

Charlie Trotter was introduced to Tasmanian Petuna Ocean Trout during a visit to Australia, at his friend Tetsuya Wakudas world-renowned Sydney restaurant. Confit of Ocean Trout is Tetsuyas signature dish, and his American guest was impressed.

Its rich and luscious, but with a clean, fresh taste. Also versatile to cook with Charlie Trotter says. The Tasmanian Ocean Trout adapts well to the range of different menus at Charlie Trotters  Red Wine, All Seafood, and the Raw Menu.

He has several ways of presenting Tasmanian Ocean Trout. He may poach it with olive oil and herbs, served with a pea and wasabi puree. Or slow roast it with red wine risotto, wild thyme and thin green asparagus. Trotters Barramundi is pan- seared, served on a bed of sunchoke puree, fava beans, braised lotus roots - dressed with a citrus vinaigrette.

Wholefoods supermarkets have now jumped on the Australian seafood bandwagon, and began selling Tasmanian Petuna Ocean Trout in 19 of their stores in California in early August, with the North East region likely to follow soon.

Importers Lee Fish USA, headquartered in Los Angeles, are currently importing 8000 pounds of Petuna Tasmanian Ocean Trout and Barramundi per week to the US, flown fresh to wholesalers nationwide.

Renowned for having some of the cleanest and greenest fishing and aquaculture environments in the world, Australia is one of the worlds most globally competitive producers. In terms of aquaculture, Australia farmed 44,000 tones of seafood in 2001-2, worth about $380 million.

According to Australian Trade Commissioner Kylie Hargreaves, Australia has a sustainable and vibrant aquaculture industry which is undergoing rapid growth, and US seafood wholesalers have been quick to see the opportunities in offering their customers fresh premium seafood at competitive prices. Theres been a healthy trade in a range of premium Australian seafood over the past few years, and were delighted to see some of our unique products on the menus of some the best restaurants in the US.

Both the Petuna Ocean Trout from Tasmania and the Northern Territory Barramundi are farmed in optimal marine environments. Petuna breeds Ocean Trout in the cool waters of Tasmanias far southern river estuaries, close to the edge of a pristine World Heritage listed environment. Most of the Barramundi imported to the US come from saltwater farms in