Salmon. It’s undoubtedly one of Australia’s favourite foods, and that’s hardly surprising when you consider how many benefits it has. From the omega-3 fatty acids that support a healthy heart through to more simple satisfactions like a delicious taste and the ability to be used in a huge variety of dishes, it’s difficult to find any reason why salmon shouldn’t feature on the menu of restaurants across the nation. You’ll find it in bagels at delis and roasted in gourmet extravaganzas, but perhaps its ubiquity presents a problem?
For many chefs, the sheer popularity of salmon can make it a bit tricky to work with – especially if you’re trying to create a unique dish that your customers haven’t seen before. Fortunately, there’s a wealth of data out there about just who is eating salmon, and you can use this to work out what will get their senses tingling.
Salmon is so popular in Australia that companies are actually starting to record statistics about it.
Breaking down the data
Salmon is so popular in Australia that companies are actually starting to record statistics about it, with one of the most authoritative being Roy Morgan Research who recently published a follow-up to their 2014 study into the salmon-eating habits of Australians. The fish’s popularity has only gone up in the two years since then, with a whopping 25 per cent of the population now believed to indulge in a morsel every week. That’s a huge figure, but chef’s needn’t be daunted by the competition when it comes to cooking the fish.
The first group that is most likely to eat salmon is the over 50 demographic, which makes sense when you think about all of the fish’s healthy qualities, but even amongst this age bracket we can work out the basic ‘personalities of the biggest fans. Roy Morgan Research breaks down Aussies into a few different groups based on their eating habits, and the two biggest fans of salmon (consumed weekly by 32 per cent) are the so-called ‘trendsetters’ and ‘entertainers’.
These groups are described by Roy Morgan Research in simple terms. “Trendsetters are culinary adventurers, constantly in search of new flavours and gourmet ingredients, while entertainers love the social aspect of enjoying fine food with friends and family,” the study says.
So, what are these groups looking for, and how can you fill that gap? Well, in both cases the answer is simple – something a little bit different that will create a talking point.
Make it with MIBRASA
Cooking with charcoal is a unique and somewhat primal method of preparing food, but it imbues an amazing flavour that you simply don’t get anywhere else. In some ways it’s best described as a mixture of grilling and hot smoking, which incidentally happen to be two of the most popular ways to cook salmon!
So, to set yourself apart from the masses, utilise a MIBRASA charcoal oven and give your menu a dash of something truly special. The special smokiness will have even the trendiest of trendsetters struggling to comprehend the complex flavour profile. While there’s a lot of smoked salmon products out there, the taste is often quite subtle, which can be good in some cases but certainly doesn’t help when it comes to standing out. Let the quality of your produce and cooking equipment speak for themselves, and you’ll be amazed at the results.
Of course, you’ll get the best results by pairing the cooked fillet with a fresh, seasonal salad, and perhaps even your own special mix of herbs and spices. If you’re looking for a bit of inspiration though, check out the below video from the team at MIBRASA and use it as fuel to create your very own recipe.
For more information on getting great results from your MIBRASA, fill in the form to get in touch.
