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Brownlip Abalone
- Saltwater
The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best Oriental seafood recipes.Abalone meat can be stir-fried, pan-fried, poached, steamed or stewed. However, it is considered by some to be best when eaten raw, in thin strips with wasabi and soy sauce. Another option is lightly braised abalone. With its absorbent texture that draws other flavours...
More about the Brownlip AbaloneCobia often likened to the Yellowtail Kingfish. It is a premium eating fish with medium to strong,...
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Whitings are prized for their sweet, delicate flavour. None more so than the might King George...
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Spanner Crab has a delicate light crab flavour. When this crab is cooked whole, its bright orange...
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Oven roasted scallops with lemongrass and coriander
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Thai-style fish cakes
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Salt and pepper prawns
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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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