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- Saltwater and estuarine. Found around inshore areas
The Black Jewfish closely related to its southern cousin the Mulloway. It has a similar flavour profile and structure, that is mild and moist with only a few big bones, which are no fuss to remove. The shape and size of this finfish allow for many uniform cutlets of serving-portion size. The large, firm flakes make it ideally suited to grilling as steaks or fillets and are delicious when coated...More about the Black Jewfish
Recipe courtesy of Adam Sayles, Head Chef at St Michael 6003 from season 2 Seafood Escape with Andrew EttinghausenView recipe
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