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Red Emperor
- Saltwater. Found on shallow to deep rocky bottoms
- Year round
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...
More about the Red EmperorThe Black Jewfish closely related to its southern cousin the Mulloway. It has a similar flavour...
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Endeavour prawns are very versatile. Their mild-to-strong tasty sweetness is distinct, and adaptable...
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Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles...
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Trumpeter have a high oil content, excellent flavour and fine textured, moist flesh. The dark...
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Whiting Poke
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Plum and fish stir-fry
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Slow cooked Fremantle octopus with raspberry vinegar, almond...
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Experts
Over 200 chefs, fishers, researchers and seafood lovers
The depth and range of information contained in Fishfiles meant the Fisheries Research and Development Corporation (FRDC) required input and help from a wide range of experts and partners.
View all expertsJoel Best
Bondi's Best Chef Joel Best takes us on a tour of his restaurant, prepares Chatham Island Blue Cod with Miso soup and shares his handing seafood secrets
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