THE 9TH FLOOR – ИЗЫСКАННАЯ КУХНЯ – ПАТОНГ ПХУКЕТ

Best Restaurants in Patong, Phuket for Fish

At The 9th Floor we celebrate fish. On our menu we offer Snow fish, Sea Bass and a range of shellfish delicacies. The fish that receives the most acclaim though is the Tasmanian Salmon. At the moment on our menu we offer Tasmanian Salmon as a Boneless Tasmanian fillet baked “en papillote” (in a fine filo pastry envelope) with braised leeks, fennel, enoki mushrooms, shallots, lemon zest and garlic or cured with dill mascarpone, tempura capers, ground black pepper, salmon roe and hot ciabatta bread. We’d like to think we are one of the best restaurants in Patong and Phuket to celebrate fish.

Tasmanian-Salmon

The Tasmanian salmon industry produces around 63,000 tonnes of salmon per annum. Tasmania prides itself on its clean, green environment and their world best practices in their farming techniques. The result is a salmon with a fine texture and exquisite flavors and one that is viewed as one of the finest in the world.

Tasmanian Salmon has risen in popularity over the last 10 years for 5 key reasons:

  1. Health – Tasmanian Salmon is an excellent source of omega-3 which has been scientifically shown to help in the prevention of coronary heart disease, high blood pressure, rheumatoid arthritis and depression. Seafood has far higher levels of omega-3 than chicken, beef or lamb.
  2. Easy to cook – Tasmanian Salmon is a robust fish so it stays together when frying, grilling and roasting. This means the fish can be used for many different recipes – soups, curries, stir fries and of course raw dishes like sushi.
  3. It comes from one of the purest environments in the world. Tasmania is known as having a clean, green environment.
  4. Cool, clean waters are an ideal location for salmon farming. Many of the salmon hatcheries are located in Tasmania’s Highlands.
  5. Tasmanian farmers use world best practice in their farming techniques and it is shown in the fine texture and flavor. Australia’s farmed fishing industry is tightly regulated by the Australian Government’s Department of Agriculture, Fisheries and Forestry.

Tasmanian Salmon is often eaten raw after a very quick searing on a very hot grill. The bright colour and great flavour make it a real feature of any dish.

History

Back in the early 1800s, salmon and trout eggs were brought to Australia from England to put into Tasmania and New South Wales rivers for sport fishing. These salmon never established a population but salmon imported from Nova Scotia in Canada to the mountains in New South Wales in the 1960s did.  In 1984 Tasmania bought eggs from the New South Wales hatchery and then in 1985, after extensive health screening, 36,000 fish were put into the sea to form the founding stock of Tasmania’s new salmon farming industry.

Farmed salmon has become the leading farming activity in Tasmania. Dairy, vegetables, poppies, pyrethrum, beef, wool and apples all produce less revenue than the salmon.

Choosing Tasmanian Atlantic Salmon

The rules for all salmon are the same:

  • The eyes of a fish should be bright and clear, and the skin should be moist.
  • Salmon fillets and steaks should look freshly cut with no brown edges.
  • When you press the flesh it should spring back.
  • Check the smell of the fish – fresh fish has a pleasant smell of the sea. Any fish which smells bad should be left alone.

Tasmanian salmon can be bought in different styles:

  • Dressed – the fish with gills and guts removed.
  • Pan dressed – the head, tail, fins and scales are removed making it ready to cook.
  • Steaks -cross-section slices of salmon which are ready to cook.
  • Fillets – pieces cut from the sides of salmon, usually boneless and often skinless.  Ready to cook.
  • Whole Fish

Tasmanian salmon is farmed. Some chefs bestow the delights of wild salmon over farmed, Tasmanian growers would have a different view. Wild salmon is not always good to eat whereas farmed salmon is closely monitored, managed and protected to help it become a premium food. In addition with very little impact on the environment farmed salmon is a nutritious food  produced from a relatively small physical space.

Tasmanian Salmon Life Cycle

Tasmanian-Salmon-Life-Cycle

Ova –  Every March, the maturing parent fish (known as broodstock) are moved from a seawater farm to the hatchery. At the beginning of May, the broodstock start to spawn and eggs are collected, fertilised and laid out in special incubator trays in the hatchery building. The eggs have a constant flow of fresh, well oxygenated water which is heated to enhance fish development.  It is also filtered to minimise silt settlement on the eggs and gill damage in young fish.

Yolk Sac Fry – In July the eggs start hatching, with the young fish initially absorbing nutrients from the yolk-sac attached to their bodies. When they are ready to eat they are moved into small tanks and provided with a specially prepared food. The feed contains a balanced package of all of the nutrients the fish need. The feed will consist of fish meal, vegetables and added vitamins and minerals.

Parr- Once the fish have grown larger they are moved from the hatchery tanks to the much larger tanks in the on-growing area. This is where they spend the majority of their time until they are put in the sea.

Smolt – When the fish are about 15 months old they are described as Smolts and weigh about 70 grams. To transfer them into the sea pumps are used to load the fish into tanks of water on trucks. At this point they are also electronically counted. Normally they are put in large cages in brackish water rather than full salt water.

Transfer – The fish continue to grow and after about 6 to 9 months they will have reached about 1.5 KG.  At this point they are transferred again to new cages for grading and on-growing to the full harvest size.

Harvest – In the new site the fish are held for up to 15 months. In this time they will continue growing and at between 3 and 4 KG they are harvested.  The fish are then sold as either a fresh or frozen product. A large amount of the product is also smoked.

So, a little bit about Tasmanian Salmon. Come and enjoy the fish at The 9th Floor, Patong, Phuket.

 

 

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Address: 47 Rat-U-Thid Rd., Sky Inn Condotel, Patong, 83150 Phuket | +66 76 344311 

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The 9th Floor Bar & Restaurant
47 Rat-U-Thid Rd., Sky Inn Condotel
Patong Phuket 83150
+66 (0) 76 344 311 Start Price ฿60
The 9th Floor Bar & Restaurant
47 Rat-U-Thid Rd., Sky Inn Condotel
Patong Phuket 83150
+66 (0) 76 344 311 contact@the9thfloor.com