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Bluethroat Wrasse
The flesh of this fish is white and reasonable eating, providing moisture is not lost during the cooking process. To reduce the fish from drying out wrap it in a banana leaf or grease proof paper (in aluminium foil if on the barbecue) as it will help keep it moist and steam in its own juices inside the wrapping. The fish can be barbecued instead of steamed, in which case the wrapping protects the...
More about the Bluethroat WrasseDo not confuse these with rays. Ray’s breams are fishes of excellent texture and superb flavour....
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Mullets are flavoursome fish that are well priced and widely available. Seasonality and species...
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Redfin can be cooked either as fillets or whole, but are more manageable as fillets as the scales...
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Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available,...
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QLD spanner crab green gazpacho, verjuice jelly, lime creme...
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Mussels cooked with white wine
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Tangy fish salad
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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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