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A brief introductionSalmon are mainly farmed along the southern and east coast of Tasmania, and at Macquarie Bay on the west coast. There are a few commercial farms in Victoria and South Australia. Harvesting is now all year round with peak supplies from October to mid-March. Young Atlantic salmon are reared in fresh water until they weigh between 70-100g and are then farmed in sea cages positioned in bays and inlets. Canned salmon with the bones is a very good source of calcium.Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels. |