I'm growing steadily more used to the pleasant cadences of Tassie Australian. It's a bit slower-spoken than Sydney Australian, and easier to understand. Mind you, there are still a few mysteries. How come you fish for brim (bream) but do not barrack for a tim, or run out of stim? And I hear Mick is mighty disappointed he's not going to inherit the Earth even if there are eels in the crick (creek). Well, I suppose English never has been logical, even before it emigrated out here.
A report back on Australian Salmon. Has anyone considered changing its name? I mean if you're going to brand a fish with country's name, make sure it's good eating. Ok it's not terrible, and I think it will make very good roll-mops, and maybe just pickled fish. I think it's what might be called a very fishy fish, without a lot of other flavour. Slightly soft in texture, it was Okay grilled. I smoked some, but oversmoked it a bit (having trouble with the little gas burner(running out of gas)). Hot smoking is a bit of a bastard to get perfect. Cold smoking - always looked on as the black art and mystery, is actually relatively easy. You just have to get the fish/meat salted right and keep the smoke cold. Do that and you're home and well, smoked, rather than dry. I flaked it into cooked barley, caramelised onions, fresh snow peas, spinach (just in case there is any more threshhold carrying) and chopped olives (using up the bought ones). It was edible, but I was wise to choose a strong flavour like barley. Anyway, I have 2 more IIRC to experiment with. It's easy to de-bone and should make good fish-cakes.
The olives continue to have their water changed. It's slightly purple-tinged.