Murray Cod Maccullochella peelii

Murray Cod

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 cuisine for presentation as a steamed finfish.

Stuffing a whole Murray cod with wild rice and lemon zest, then baking it wrapped in foil, seals in the flavours, keeps it moist and also presents wonderfully.

Silver perch flesh can be relatively moist when fresh but is otherwise dry. It is best prepared with a medium-flavoured sauce. Wolfgang Schmelcher formerly from the Renaissance Hotel in Sydney uses a citrus crust to accentuate its flavour (p. 290). It is often used by caterers as it holds together well, even when poached.



Low to high

Silver perch very high; others generally low, although can be higher when in good condition



The golden perch lends itself to delicate Riesling styles for most cooking suggestions, in particular poaching and baking. The stronger flavours of the Murray cod and silver perch are best complemented by the dry white wine styles with more robust characters, such as Chardonnay.

Nutrition Information (average quantity per 100g)

Energy na Fat (total) 601 g Alpha‐linolenic acid 19 mg
Protein na Saturated fat 31% of total fat Docosahexaenoic acid 197 mg
Cholesterol 60 mg Monounsaturated fat 55% of total fat Eicosapentaenoic acid 79 mg
Sodium na Polyunsaturated fat 14% of total fat