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Luderick
- Saltwater and estuarine
Luderick have a moist, soft white flesh and a distinct flavour. They are predominantly a herbivorous species which means their taste will be influenced by the environment - those caught in estuaries often have a muddier flavour than those caught in open water. When preparing whole fish be sure to fully remove the black stomach lining as it will taint the flavour of the flesh. Dry methods of...
More about the LuderickWhitings are prized for their sweet, delicate flavour. They are versatile fishes that can be...
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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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Rock lobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles...
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Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available,...
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King threadfin with fritters and tapenade
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Southern style fried squid
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Crab caesar 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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