Image alt text
Redfin

Redfin can be cooked either as fillets or whole, but are more manageable as fillets as the scales can be difficult to remove. The firm to medium texture and low oiliness of this finfish make it suitable for steaming, poaching and frying. Alternatively, try deep frying redfin fillets and accompany with strong flavours such as a curry or sweet and sour sauce. Redfin is best filleted and skinned bef...

Learn More
Image alt text
Golden Perch

Ideal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and poaching. The fillets, which are meaty, sturdy and retain their shape when cooked, are well suited to stir-fries, soups, risottos and pasta dishes. Golden perch is particularly good steamed and marries well with the Asian flavours of chilli, coriander, soy, ginger and garlic. It is prized in Chinese cui...

Learn More
Image alt text
European Carp

European carp can be cooked either as fillets or whole, but are more manageable as fillets as the scales can be difficult to remove. The firm to medium texture and low oiliness of these finfish make them suitable for steaming, poaching and frying. European carp is often used for making fish balls, such as in the popular Jewish dish, gefilte fish. The fish is ground, mixed with eggs, matzo meal an...

Learn More
Image alt text
Trumpeter Whiting

Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture.Fried whiting fillets are fantastic served with chips. Smaller whiting are delicious deep fried whole.Steamed whiting fille...

Learn More
Image alt text
Silver Perch

Silver perch flesh can be relatively moist when fresh but is otherwise dry. It is often poached as holds together well, lending itself to use in soups or asian style broths. It is best prepared with a medium-flavoured sauce. Citrus is often used to accentuate its flavour.

Learn More
Image alt text
Alfonsino

Alfonsino is bright red, with a silvery-pink belly a red iris and a deeply forked tail. It has a high oil content and firm white flesh. It can be used in a wide variety of dishes including fish cakes and croquettes. They are ideally suited to baking, shallow frying and grilling. An excellent method of preparation for these species is the Cajun style of marinating or coating the fillets in red ch...

Learn More
Image alt text
Atlantic Salmon

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world’s best.Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blueAtlantic salmon is perhaps best eaten rare after barely searing it on a ver...

Learn More
Image alt text
Bigscale Pomfret

Do not confuse these with rays. Ray’s breams are fishes of excellent texture and superb flavour. They are best baked, poached or shallow fried.Complement and contrast the flavour and texture of Ray’s bream with charred red capsicum, couscous and crisp-fried, thin strips of leeks.Alternatively, stuff whole fish with chopped prawns, mussels, cooked rice and fresh winter tarragon, and bake. Remember...

Learn More
Image alt text
BLACK OREODORIES

Oreodories have few or no bones, rounded fillets and a light, delicate flavour. They are durable fishes that hold together well under most cooking methods. Although Oreodories are much alike and can be cooked in a similar way, their skin is usually very tough and must be removed. If the skin is removed before cooking, Oreodories can then be suitably grilled or deep or shallow fried. They will mar...

Learn More
OCEAN PERCH

With its white flesh and delicate flavour, ocean perch can be prepared in many ways. However, the preparation should enhance and accentuate the delicate flavour. The best cooking methods are grilling and barbecuing, poaching, shallow frying, baking and steaming. But if you want to try a little different combine the fish with the french classic, ratatouille. Sear sliced eggplant, zucchini, red cap...

Learn More