They are also common bycatch of the Australasian snapper (Pagrus auratus), mullet (Mugilidae), white trevally (Pseudocaranx dentex), and mackerel (Scombridae) fisheries.

[4] The ranges of the species may overlap to some extent, but can be described as: A streamlined, fusiform body and large, powerful forked tail – the upper lobe of which is equal to or less than the length of the head in the eastern Australian salmon – are indications of the fast-paced pelagic lives these fish lead.

The western Australian salmon is the largest species at a maximum 96 cm (38 in) standard length (that is, excluding the caudal fin) and 10.5 kg (23 lb) in weight.

Although their reproduction is poorly studied, Australian salmon are all known to be "pelagic spawners"; that is, they spawn in open water during the austral spring, releasing a large number of tiny (1 mm in diameter), smooth spherical eggs made buoyant by lipid droplets.

The young Australian salmon then spend the first two to five years in sheltered coastal bays, inlets, and estuaries until they become sexually mature and begin to move into more open waters.

A. georgianus is thought – due to females retaining both ripe and unripe eggs – to be "partial spawners"; that is, they may spawn over a long period with no real peaks.

They are carnivorous and feed primarily on small fish, such as pilchard (Clupeidae); crustaceans such as krill (Euphausiacea), copepods, and other zooplankton (the latter comprising the bulk of the juvenile diets).

[8] Australian Salmon contains significant amounts of blood in the fillet and under the skin which if not removed results in a strong flavoured flesh that is unappealing to many consumers.

However when bled immediately after capture and filleted properly to remove all traces of blood the resulting flesh is white, neutral flavoured and excellent to eat.

Low-flying planes are used to locate and target sizeable Australian salmon schools, and critics have cited this practice as a means by the industry to artificially inflate catch records (which would give a false impression of abundance).

On October 1, 2004, the New Zealand Ministry of Fisheries included kahawai under its Quota Management System, setting a catch limit of 3,035 tonnes for the season.

In New Zealand, Australian salmon and in particular northern kahawai are highly regarded for their flesh when hot smoked by recreational fisherman, usually using manuka sawdust or woodchips.

Recreational fishers also seek Australian salmon for their renowned mettle when hooked; the fish are a challenge to land and often jump, occasionally standing on their tails.