Salmon ain’t salmon, as they say…though mostly about oils. Move over cobia and kingfish, the hottest fish on the menu right now is alpine salmon, which comes from just across the ditch in Mount Cook, New Zealand.

Forget what you know about its often dry Atlantic cousins, the fish growing up in them there hills is an entirely different species altogether, a Pacific relative known as Chinook salmon, which in this case is grown solely in freshwater. Its mild and sweet flavour is perfect for those who aren’t fans of ‘fishy’ fish, and along with the delicate flavour, it boasts an impressive melt-in-the-mouth texture.

Spending their lives growing in pristine, glacial waters, this sashimi-grade (aka. top shelf, baby) number spends its life swimming against fast-flowing icy currents, which are responsible for its firm but rich texture. Not just for sashimi-philes alone, we’ve seen this super vibrant hued beauty cured, smoked, seared and even served on bagels in some of the most respected cafes, bistros and restaurants around town. And to amp up the feel-good factor, it’s also certified sustainable, to boot.

Find it on the menu: Rockpool Sydney, Guillaume, Kepos St Kitchen, Balla, Catalina Rose Bay, Hotel Centennial, Kent Street Kitchen

Where to buy it: Christies at Sydney Fish Market, Cleanfish Australia (NSW), Claringbolds, Richmond Oyster (VIC).

Produce credit: Fishtales, www.thefishtale.com.au