![[NSW] 1kg Ocean King Smoked Salmon $14.99/pk @ Harris Farm, Pennant Hills](https://files.ozbargain.com.au/n/81/431381.jpg?h=2f3ea409)
1kg of smoked salmon for $14.99, was $36.99. Short expiry (21 Jan 2019) but who will find it hard to finish 1kg of smoked salmon in 10 days?
[NSW] 1kg Ocean King Smoked Salmon $14.99/pk @ Harris Farm, Pennant Hills
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victorwilson on 11/01/2019 - 13:07 files.ozbargain.com.au (1416 clicks)
Last edited 11/01/2019 - 13:18 by 2 other users
Last edited 11/01/2019 - 13:18 by 2 other users
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Would love to know if this in on at Kings Cross!
As a matter of fact, it cures salmon.
Can anyone confirm if this is elsewhere or just Pennant Hills store?
Phenomenal price
Nothing fishy about this!
But plenty more deals in the sea.
So hard to find any information about how this Salmon is produced. Anyone know? Most Atlantic Salmon are raised in sea cages and fed a diet of antibiotics and food colouring (amongst other things).
https://www.huffingtonpost.com.au/2016/11/10/everything-you-…"Salmon farming is associated with numerous environmental concerns, including water pollution, chemical use, parasites and disease.
Wild salmon from Alaska come from a well-managed fishery and are low in contaminants. There are five species of wild salmon from Alaska: chinook, chum, coho, pink, and sockeye. All come from well-managed fisheries and are low in contaminants."
From http://seafood.edf.org/salmon
Surely eating salmon saves you on the cost of antibiotics then? Seems like a win.
It’s hard to shelf smoked salmon, i mean, so I’m told.
Definitely! And preservatives make you
live/last longer…
I tried some Canadian wild salmon recently and it was amazing, first time I have seen it sold fresh. It is a deep red colour, much tastier and less oily than regular Atlantic Salmon. Expensive though at $50 a kg.
Lucky! In Australia?
Have you got any credible sources?
I hope you aren't suggesting that the Huffington Post isn't a credible source?
Not sure what you're after but they reference Four Corners and the ABC. This isn't a new discovery.
I came across this some weeks ago, and I haven't touch salmon since. Ethoxyquin sounds strange and scary for me.
All non-tinned salmon sold in Australia is farmed
http://www.staraniseorganic.com/blog/2015/4/28/your-guide-to…The dominant market for wild caught Austrian salmon is as bait for the western rock lobster industry with a beach price as low as 50 cents a kilogram.
"Salmon farming is associated with numerous environmental concerns, including water pollution, chemical use, parasites and disease.
And so is overfishing if we tried to only eat wild caught salmon. Fishermen can’t catch more wild fish to meet demand — that would lead to overfishing, and low harvests in the future. So without farms we wouldn't have enough salmon to sustainably feed everyone meaning that salmon prices would be very high to reduce demand, or we would run out of wild salmon in a few years.
and food colouring (amongst other things).
Without colouring added to their food farmed salmon would be grey and nobody would buy it because it's the wrong colour.
Is it possible to find a non-smoked salted salmon in Australia?
You mean fresh salmon that's slightly salty? Isn't that their natural state?
Yeah, it is. Kinda used to it in Europe, don't like smoked flavour.
I think jellical is looking for gravalax
I don't think so but curing your own salmon is pretty easy e.g. https://www.bonappetit.com/recipe/citrus-cured-salmon
I know, that's what I'm doing actually, as i couldn't find non-smoked version. It's just easier to buy it ready to eat. Sliced, etc. Plus coles/woolworth are selling pretty bad quality salmon, while fishmarket has a terrible working hours.
cure it yourself, fresh salmon and add herbs with salt and sugar and tightly glad wrap a few times and leave in fridge foe couple of days:)
Aldi often sells gravlax.
Bargain. Thanks OP!
Thanks OP - this is cheap enough to feed to the cat!
Well Leichhardt which is closer to me is out of stock.
Sold out at Pennant Hills
I always portion it out into take away boxes and leave it in freezer, and defrost in the fridge when I need to and that's worked for me