Queenfish Double-Spotted Queenfish - Scomberoides lysan; Needleskin Queenfish - Scomberoides tol; Talang Queenfish - Scomberoides commersonnianus

Image of Queenfish

With their firm flesh and good flavour, queenfishes lend themselves to a wide range of cooking methods including grilling, poaching, shallow frying and baking.

Queenfish can be baked whole, or the fillets pan-fried or poached. In some Asian countries queenfish is dried and salted.

Fillets of queenfish can be blackened, Cajun style, and served with a light salad of greens and pickled watermelon rind. They are also ideal for the barbecue but remember to score the flesh first.

If using a dry heat method of cooking such as grilling, marinate the fish first or serve with a sauce. This will help limit the dry texture.

John Guy from the Three Shells Restaurant at Coolum in Queensland produces a superb dish of queenfish skewered and grilled, served with a hazelnut satay sauce (p. 299).

Taste

FlavourOilinessMoisture
Medium Low Dry to Medium

Wines

An aromatic cool climate Sauvignon Blanc or Western Australian Riesling is suited to Queenfish, especially with the hazelnut satay. If you wish to make the satay sauce spicier, a sparkling wine is recommended.

Nutrition Information (average quantity per 100g)

Energy na Fat (total) 0.6 g Alpha‐linolenic acid 29 mg
Protein na Saturated fat 34% of total fat Docosahexaenoic acid 120 mg
Cholesterol

25 mg

Monounsaturated fat 13% of total fat Eicosapentaenoic acid 11 mg
Sodium na Polyunsaturated fat 53% of total fat