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Goldband Snapper

Goldband Snapper and Golden Snapper are both often confused with the snapper (Chrysophrys auratus) and, although they can be prepared in similar ways, are best suited to methods and flavours recommended for coral trout. Try roasting Goldband Snapper with a tasty baste of soy sauce, teriyaki sauce, coriander and chillies. Or simply bake whole wrapped in greaseproof paper and alumnium foil with cit...

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Blue-eye Trevalla

Blue-eye trevalla, is considered by many people to be one of the finest table fish caught in Australia's southern waters. It is a very versatile and popular fish, due to its firm, moist and delicately flavoured white flesh. Available all year, the blue-eye trevalla is a big, thick-bodied finfish that has gained a great following in the past twenty years. Its mildly flavoured flesh is excellent ea...

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Mackerel Icefish

Mackerel icefish mainly goes to Asian and European markets, so is rarely seen in Australia. Its flesh is white, firm and quite oily. This fish species is ideal for grilling, baking or steaming. It is a reletively small fish so is often cooked whole.

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Blue Warehou

Warehous have a thick fillet with very few bones. Skinless, boned-out fillets, free of the dark flesh (which occurs on the sides), can be cut from the usual fillet to produce a luscious, lightly coloured and flavoursome fillet.Warehous are ideal for smoking, grilling, frying, baking or barbecuing. Being slightly dry, they also marinate wonderfully in citrus or rice wine flavours. Diners will find...

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Grey Mackerel

Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the country). There a number of Mackerel within the family - Blue, Grey, Spanish, School, Spanish and Spotted. All are good to eat and can be cooked in similar ways, but they do differ. Mackerels have a thin, edible skin with few scales—making them very popular to enjoy when dining out or at home. Spanish ...

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Silver Warehou

Warehous have a thick fillet with very few bones. Skinless, boned-out fillets, free of the dark flesh (which occurs on the sides), can be cut from the usual fillet to produce a luscious, lightly coloured and flavoursome fillet.Warehous are ideal for smoking, grilling, frying, baking or barbecuing. Being slightly dry, they also marinate wonderfully in citrus or rice wine flavours. Diners will find...

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Red Emperor

The Red Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning finfish for display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling w...

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Swordfish

Swordfish are becoming more popular foodfishes in Australia. Swordfish is often described as the most “meat-like” of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish sto...

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CORAL TROUTS

Coral trouts are among the most sought-after reef fishes for their impressive appearance and fine eating qualities. Their delicate flavour and fine, white flakes appeal to most. Bake, steam, poach or grill, but avoid handling them too much as their delicate flakes can be easily damaged. Enrich with an abundance of citrus, light butter sauces, parsley and chives.Highlight these species’ attractive...

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Ocean Jacket

Jackets (leather and ocean) derive their name from their skin, which should be removed before serving. This can be done after cooking, for easier and cleaner removal. Under their tough skin these fishes have a white flesh with a pleasing light flavour. The flavour is best when the leatherjacket is fresh. Because of their firm texture, leatherjackets are very good for Thai-style curry or a stir-fr...

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