Backyard Aquaponics
A place to discuss aquaponics

Hi,
Just an idle question.
When visiting a couple of 'fish your own' trout farms, I have seen a small pond with atlantic salmon in it.
My question is this: being hundreds of kilometers from the sea, these salmon must be tolerant of fresh water.
This being the case, has anybody tried them in AP? What temp ranges do they handle? Will they work in AP? Where can you get some? etc...
In short any information would be nice.

try this http://www.pir.sa.gov.au/__data/assets/ ... mon_fs.pdf

Too slow and require too cold water Oh and salt to grow

so they salt those ponds? wow, ok... I had assumed due to the fact that they swim upstream to spawn, that you might be able to get by on fresh water... from the look of the ponds, (square and very deep) I had assumed temps might have been an issue.

No, You don't need to salt the water, There are populations around the worl of landlocked salmon. I'm not sure if it effects the way their flesh tastes or looks though.

I believe there may be some in lake Jindabyne that the NSW fisheries released there, possibly other places.

Himzo.

Yeah, definately dont need salt to grow them out.
Commercial Salmon farms breed the fish in freshwater and then they are usually
moved into seacages to be grown out. However, there is at least one farm I know of in Tassie
where he grows them out in freshwater though he tends to sell them at around 1 kg
which is much smaller size than the fish grown in the seacages. I cant see any reason why
you couldnt grow them in your aquaponics system. Temp tolerances are similar to Brown Trout
or perhaps a little lower.

Better tollerance than rainbows? I'm not so familliar with browns, but I think I remember hearing that can handle warmer temps.

For interest:

Salmon grown in New Zealand fresh waters, as shown on ABC television in 2008:

http://www.abc.net.au/tv/cookandchef/txt/s2291794.htm

and the relevant growers' website:

http://www.mtcooksalmon.com/home.htm




Scott

P.S. And, yes, we want to give wasabi a try in AP too.

Mt Cook Salmon produces Chinook and Sockeye Salmon... not Atlantic Salmon...

The Atlantic Salmon (Salmo salar) is a member of the family salmonidae, which also includes rainbow trout (Oncorhynchus mykiss), chinook salmon (Oncorhynchus tschawytscha), brook trout (Salvelinus fontinalis) and brown trout (Salmo trutta)



Both the Chinook & Sockeye Salmon were introduced to NZ from Canada...

Alright, we'll we've got approx 4 months to source some salmon fingerlings. I'm game to give them a whirl.

No - worse.

Lower max temp, and thats the main problem.

You need to be able to keep them well below 24 deg c for 18 months at least.

Browns are very finicky.

hmmm my remaining browns, (count them on one hand) survived water temps of 29 with my rainbows...
Must be ubertrout the ones I got...

The pink salmon (Oncorhynchus gorbuscha), coho salmon (Oncorhynchus kisutch) and chinook or king salmon (Oncorhynchus tshawytscha) all live in the very freshwater Great Lakes. The pink and coho are reproducing in parts of the Great Lakes. In the wild the pink takes two years to reach a maturity of 1 to 1.5 pounds before finding a stream to spawn and die in. Other than the novelty, which I completely understand, they seem inferior to trout. When farm raised they add carotene(??orange die at any rate??) to the feed so the salmon (Atlantic or Pacific) have nice pink flesh. In the wild some Pacific salmons will be white fleshed. They call them ivory fleshed salmon and charge more.

Farm raised white fleshed salmon = bad.
Wild caught white fleshed salmon = gourmet.

There are also salmon raised in catchments in Maine, all freshwater.

Trout or salmon, my water way too warm for several months of the year

Ah well, I got a year round growing season and catfish are good.