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Common Jack Mackerel
- Saltwater
Common Jack mackerel, like many of the family has a strong flavour and thin, edible skin with few scales. It has a reletively high oil content that makes it good for grilling and barbequeing. Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued—it is considered by some to be the best barbecue fish in the South Pacific. The fish is also well suited for use in soups and...
More about the Common Jack MackerelMullets are flavoursome fish that are well priced and widely available. Seasonality and species...
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Luderick have a moist, soft white flesh and a distinct flavour. They are however a predominantly a...
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Quickly becoming more popular throughout Australia, blue grenadier provides a large, medium...
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Do not confuse these with rays. Ray’s breams are fishes of excellent texture and superb flavour....
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Fish laksa
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White fish, coconut and green bean curry
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Calamari pickled fennel bouillabaisse sauce and macadamia
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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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