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The Salmonid family includes Atlantic salmon and various species of trout, all of which have been introduced to Australia from North America and Europe. In the wild these species are characterised by their annual spawning runs up freshwater rivers from the sea. During the marine part of their cycle, brown trout and rainbow trout are commonly known as 'sea trout' and 'ocean trout' respectively.

Unlike native fish, trout need moving water to reproduce and thrive. Victoria is the biggest producer and the longest established trout farming state.

Trout are sold chilled, frozen, smoked or in manufactured products such as pate or terrines. Trout eggs are also exported to other countries because Australia is disease free and produces a quality product.

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Source: http://www.nre.vic.gov.au/

Brown Trout

Brown trout in the form of fertilised eggs were introduced in Australia in Tasmania in 1864 from the United Kingdom following unsuccessful attempts in 1841 and 1862. From the original Tasmanian stock, fish were stocked into many of the cooler waters in mainland Australia. By the end of the nineteenth century trout had become introduced to virtually all water catchments capable of holding them.

Thick body with a large head, and a large mouth extending backwards to below the eye. A very distinct lateral line with 100-120 scales. Tail fin is slightly forked.

Rainbow Trout

Rainbow trout which are native to North America were introduced to New South Wales from New Zealand (where they had been previously established) in 1894. Acclimatisation societies then transferred the fish to Victoria and Tasmania.

Upper body colour varies from olive-green to steely-blue, sides are lighter and the belly usually silvery-white. The head an body are heavily marked with small black spots which are most numerous on the upper body. Top and tail fins are also heavily spotted. There is often a pink, red or orange flash along the head and sides of the body. The adipose fin is large. Body colouration increases at spawning when the pink/red/orange stripe becomes deep crimson and the lower fins often become reddish. Lower body becomes grey and body spots become more conspicuous.

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Source: http://www.nre.vic.gov.au/

Atlantic Salmon

Atlantic salmon is one of the most successful species to be raised for commercial aquaculture. They prefer cool water, ideally 12oC-16oC but survive well both colder and warmer water temperatures. Atlantic salmon is not recommended for farming in either marine or freshwater environments where the water temperature exceeds 22oC on a regular basis.

Successful marine farming requires a regular and consistent supply of high quality salmon 'smolt'. A 'smolt' is a young Atlantic salmon which after being hatched and raised in freshwater, achieves the correct physiological state to undergo marine transfer.

Atlantic salmon must be hatched and initially raised in a freshwater environment until they develop the ability to live in a marine environment at around 12 months of age.

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Unlike native fish, trout need moving water to reproduce and thrive. Trout farming needs high volumes of good quality water. Problems occur if the water temperature goes over 21 degree celsius and the trout will die in water temperatures as low as 24 degrees. Minimum amount of land required is 10ha with access to cool pristine quality flow-through water.

Trout are usually farmed in races , under intensive conditions. A constant flow of water is maintained through the races, and if it stops the trout will die. The main purpose of water flow is to aerate the race, providing a high level of oxygen, and to flush waste. Recirculating water does not usually clean the water enough, and pumping tends to be too expensive

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Trout are amongst the worlds most studied fish and comprehensive commercial diets have been well established.

Feed costs range from around $1-1.80 per kilo of product depending upon the energy quotient.

Minimum amount of land required is 10ha with access to cool pristine quality flow-through water. The minimum commercial size of a trout farm in 100 tonne/annum at a setup cost of about $1 million, excluding land cost. The recommended size of a trout farm is 200 tonnes per annum at a setup cost of about $1.5 million and employing 4 to 5 staff at an annual operating cost of $0.5 million p.a. It would take 6 months to construct the farm, and the grow out period is 12-18 months. The break even point is 5 years, after which the projected profit is around $1 to $1.5 per kilo of fish. Most farms use gravity feed so there are no major pumping costs.

Melbourne wholesale prices for rainbow trout over the last few years have averaged out at around $4-5 per kilo. No wholesale price history is available for Atlantic salmon, but whole fish are fetching around $12-14 per kilo in Melbourne and A$16-18 per kilo in Tokyo. Freshwater Atlantic salmon caviar is fetching up to A$75 per kilo.

Applicants for a new aquaculture licence should read through the following information. Licence application forms can be obtained from the Fisheries Victoria Aquaculture Unit head office or from regional NRE offices.

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Source: http://www.nre.vic.gov.au/

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