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Alfonsino
- Saltwater. Caught in open waters near the bottom
- Year round
Alfonsino is bright red, with a silvery-pink belly a red iris and a deeply forked tail. It has a high oil content and firm white flesh. It can be used in a wide variety of dishes including fish cakes and croquettes. They are ideally suited to baking, shallow frying and grilling. An excellent method of preparation for these species is the Cajun style of marinating or coating the fillets in red...
More about the AlfonsinoGoldband Snapper and Golden Snapper are both often confused with the snapper (Chrysophrys auratus)...
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Oreodories have few or no bones, rounded fillets and a light, delicate flavour. They are durable...
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Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes....
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Gemfish is a very versatile fish. With its firm to medium texture, large flake and medium flavour,...
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Baked seafood with tomatoes, butter beans and feta
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QLD spanner crab green gazpacho, verjuice jelly, lime creme...
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Fish salsa bake
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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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