Scientific Name: Eleutheronema tetradactylum
All fillets produced have been caught in the Gulf of Carpentaria by accredited fishermen who have completed studies in all aspects of safe food handling and holds a certificate of accreditation as a seafood producer and works within HACCP regulations. The Gulf of Carpentaria fishery is accredited as a sustainable fishery under the Commonwealth Government Environment Protection and Biodiversity Conservation Act, emitting a very low carbon footprint.
Commonly known as Blue Salmon and Cooktown Threadfin and sometimes incorrectly misidentified as other threadfin species.
All of our fillets originate from the Gulf of Carpentaria and Blue Salmon are commonly found on the coastlines and estuaries.
59cm is common length but can grow up to 160cm. Minimum catch size is 40cm.
The commercial fishery is managed successfully through Gulf net closures in the Gulf between 7th Oct and 1st Feb. Blue Salmon, dwarfed on occasions by its more notable bigger brother, King Salmon, has made its way into the pub and restaurant scene with success.
Fresh frozen at sea, the care taken to preserve the appearance of the fillet is meticulous, through a series, once caught, of brine tanks and snap freezers. Packed in a 10kg top loaded fish cartons fillets generally can be interleafed, dependant on the fishing practises.
Conducive to Safe Food requirements and guidelines, product has a “best before” of 18mths prior to packing date when store at -18 degrees or more.