On the very edge of the world there exists a body of cool, wild, pristine water responsible for one of the main wonders of the global food table - Tasmanian Ocean Trout. It�s the flow of these fresh tannin waters from the mountains of Tasmania�s World Heritage-listed Wild Rivers National Park that plays a big role in its utterly clean taste and nutrient-rich flesh.

So why should you seek out Tasmanian Ocean Trout? Top chefs around Australia find it easier to cook than salmon due to its firmer flesh. Its bright orange colour and the distinctive marbling of the flesh make it visually attractive on the plate, no matter how or when you choose to serve it. So versatile is its flavour that Tetsuya Wakuda of renowned Sydney restaurant Tetsuya�s claims �By simply cooking it a little more or less, or adding a pinch of salt the fish takes on a different taste or texture�. Tasmanian Ocean Trout is one Tetsuya�s signature dishes but you don�t just have to eat it there to appreciate its taste and health benefits.

When you�re next passing your local fish market, open the door to a healthier life and ask them for Tasmanian Ocean Trout in its impressive whole fish state, or skinless / boneless fillets or even individual smoked portions. And when you leave with the Tasmanian Ocean Trout in your bag, have a think about the health benefits. Rich in Omega 3, an essential fatty acid found almost only in fish and seafood, Tasmanian Ocean Trout can help play a crucial role in maintaining a healthy brain and heart, if eaten twice a week.

Tasmanian Ocean Trout can be steamed, barbecued, grilled, baked, or poached. But take care not to fry it as this will destroy the fabulous Omega 3! It�s a great choice for entertaining, or for whipping up a quick healthy dinner after work. Whichever way you serve it, remember where it came from � and enjoy the clean pristine taste of one of Tasmania�s greatest assets.

Tasmanian Ocean Trout Spaghetti with Chilli, Cherry Tomatoes and Parsley

Serves: 4 Prep Time: 10mins Cook Time: 15mins

Ingredients: 600g Tasmanian Ocean Trout Sliced into 3cm Cubes (skin off) 500g Spaghetti 100g Shaved Parmesan Cheese 1 med Red Onion, peeled and sliced 100g Parsley chopped 60g Cherry Tomatoes cut if halves 1 large Red Chilli - finely chopped 1 clove Garlic finely chopped 1tbsp Butter 1Tsp Olive oil � cup White Wine Salt & Pepper to Taste

Method: Cook the pasta in salted boiling water, when cooked strain with cold water. Pan Fry the Tasmanian Ocean Trout for 2-3 mins and set aside. heat oil and melt butter in it then saut� onion, garlic and chilli, adding the wine when the onion has turned translucent � add tomatoes and parsley. Simmer for 2 minutes, then add the pasta, Tasmanian Ocean Trout, salt & pepper. Serve once the Tasmanian Ocean Trout is warmed through and garnish with parmesan cheese � Enjoy!!!

Nicoise Style Tasmanian Ocean Trout Salad

Serves: 4 Prep Time: 10mins Cook Time: 6mins

Ingredients: 400g Tasmanian Ocean Trout Portions/fillets � skin off and lightly brushed with Olive Oil 2 Tsp Vegetable Oil - for frying 16 Green beans steamed aldente 1 small Red Onion, peeled and sliced 100g A cos lettuce finely sliced Boiled eggs quartered 2 Tsp Pitted black olives

Method: Place the Ocean Trout in a pre-heated Pan. Cook for approx 3mins on each side until fish is firm to touch. Allow to cool and flake the flesh into a large mixing bowl, then gently add the cos lettuce, beans, red onion, eggs & olives. For the dressing combine balsamic vinegar, olive oil, salt and pepper together and shake well. Pour over the salad just prior to serving� Enjoy!!!

Barbequed Tasmanian Ocean Trout

Serves: 4 Prep Time: 15 mins Cook Time: 10 mins

Ingredients: 4 portions of Tasmanian Ocean Trout 8 Bok Choy Pesto

Method: Lightly steam the bok choy. Spray BBQ with non-stick olive oil, and cook the Ocean Trout for 2 minutes on each side. Once cooked, serve on top of the lightly steamed bok choy and finish with a generous spoonful of pesto. To make your own delicious pesto add a bunch of rocket, a bunch of coriander, 50 gms of pine nuts, � a red chilli a clove of garlic, 50 gms of parmesan cheese, 1/2 cup of olive oil and salt and pepper to taste. Blend in a processor to a fine paste.

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