DISCLAIMER
I AM BY NO MEANS A PROFESSIONAL.
I AM JUST AN AMATEUR FISHERMAN WHO CATCHES THE ODD FISH A FEW TIMES A YEAR.
THIS IS MY PROCESS OF FILLETING AND PREPARING THE FISH.

Filleting Australian Salmon for Ceviche.
Australian Salmon while fun to catch, it isn't what you would call a great eating species. They must be eaten fresh and the fish must be handled correctly to preserve the quality, ie. fish must immediately brain spiked, bled and kept cool. In my opinion it's best eaten when served as sashimi or for ceviche. When eaten on the same day or the next day after it's caught, the flesh will still be acceptable. By the 3rd day I find the flesh starts to get soft and fall apart.

Update: As requested I have added the ceviche recipe below

Ceviche Recipe
2 tablespoons grapeseed oil
1 teaspoon soy sauce
1 teaspoon yuzu/lemon juice
1 clove garlic puree
20g black pepper
1.5 teaspoons white miso
1.5 tablespoons mirin
1.5 tablespoons sake
Some sugar to taste if too salty
Add diced red onion and spring onion.
Optional dressing is shisho leaves

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