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Southern Calamari
- Saltwater
Calamari have a light, subtle taste and a high recovery rate, and are firm yet tender. Calamari is popularly served as deep fried rings. It is often mixed up with squid but is a species in its own right. Calamari can be coated in sea salt and cracked black pepper, seared very quickly on the barbecue over a high heat, and served with a mixture of lime juice, palm sugar and tamarind. Stuffing...
More about the Southern CalamariThe flesh of the mulloway is mild and moist with only a few big bones, which are no fuss to remove....
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European carp can be cooked either as fillets or whole, but are more manageable as fillets as the...
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Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the...
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Warehous have a thick fillet with very few bones. Skinless, boned-out fillets, free of the dark...
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Salt and pepper prawns
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Thai-style fish cakes
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One pot seafood paella
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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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