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Banded Morwong
- Saltwater. Found in shallow to moderately deep water on reefs or adjacent to rocky bottoms, where they feed at night.
- Year round. The banded morwong fishery closes in Tasmania during March and April.
Morwongs have creamy flesh with a distinctive flavour and they are ideally suited to frying, baking, steaming or barbecuing whole (gilled and gutted). The size of these species makes them excellent for presentation—especially if deep-fried whole and served with a coriander, chilli and lime dressing. Alternatively, wrap the finfish in foil and bake with lemon and fresh parsley, then douse with a...
More about the Banded MorwongFlatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached,...
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Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available,...
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Tunas have firm, thick fillets and make succulent meat substitutes. It is importnat to know which...
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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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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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