Atlantic salmon eggs were included with the trout eggs in the 1864 shipment but their introduction into Victoria, Tasmania and New South Wales was not successful as the fry liberated into rivers migrated to the sea and as adults failed to return to the rivers. Atlantic salmon were again imported to New South Wales in 1963, and they have been reintroduced to Tasmania as part of commercial aquaculture operations. There are populations in Tasmania and Lake Jindabyne in New South Wales. Because of its history of introduction into Australia, Atlantic salmon can genetically be considered as a single stock.

Commercial fishery: There is no commercial fishery for wild stocks of Atlantic salmon in Australian waters.

Aquaculture: Commercial culture of Atlantic salmon is carried out only in Tasmania, where sea cage farming had become a major part of the aquaculture industry. In 1991-92, over 3,400 t were produced valued at over A$ 40 million. Atlantic salmon were reared in freshwater hatcheries until they weigh between 70 and 100 g. They are gradually being acclimatised to salt water over a period of 5 to 7 days, before being transferred to floating, net sea cages in coastal bays for continued growing. In Tasmania, Atlantic salmon are raised in bays along the south and east coasts and at Macquarie Harbour on the west coast. Atlantic salmon are sold as whole fish, chilled and gutted, or in a variety of processed forms including whole smoked, cutlets, fillets and pâté. Approximately 60% of the Atlantic salmon produced in Tasmania is exported to southeast Asia, principally Japan. Also Ref. 44894.