Morwong Banded Morwong - Cheilodactylus spectabilis; Blue Morwong - Nemadactylus valenciennesi; Grey Morwong - Nemadactylus douglasii; Jackass morwong - Nemadactylus macropterus; Red Morwong - Cheilodactylus fusc


Morwongs have creamy flesh with a distinctive flavour and they are ideally suited to frying, baking, steaming or barbecuing whole (gilled and gutted).

The size of these species makes them excellent for presentation—especially if deep-fried whole and served with a coriander, chilli and lime dressing. Alternatively, wrap the finfish in foil and bake with lemon and fresh parsley, then douse with a warm vinaigrette of lemon, virgin olive oil and toasted sesame seeds. Score flesh on both sides before cooking to allow for even heat penetration.

Morwongs also marry well with the flavours of teriyaki, chilli, basil and coconut milk, when used in fragrant seafood curries.

Morwongs can be used in place of snapper or red emperor as an inexpensive centrepiece for a buffet.




Distinctive flavour

Low to Medium Medium, can be dry


The distinctive flavour of morwong flesh allows the accompaniment of the more intensely flavoured, cool climate Rieslings.

Nutrition Information (average quantity per 100g)

Energy 475 (113 calories) Fat (total) 0.7 g Alpha‐linolenic acid 32 mg
Protein 21 g Saturated fat 38% of total fat Docosahexaenoic acid 99 mg
Cholesterol 19 mg Monounsaturated fat 21% of total fat Eicosapentaenoic acid 25 mg
Sodium 98 mg Polyunsaturated fat 41% of total fat