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Dusky Whaler
- Saltwater and estuarine
- Year round
Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been used for “fish and chips” becuase they have no bones, but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh. If you buy whole or catch, and are going to barbecue the shark it is good to remove the skin before...
More about the Dusky WhalerAlfonsino is bright red, with a silvery-pink belly and a deeply forked tail. It has a high oil...
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Australian Sardine is a strong-flavoured finfish and strong-flavoured ingredients are recommended....
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The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as...
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Swordfish are becoming more popular foodfishes in Australia. Swordfish is often described as the...
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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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