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Redthroat Emperor

Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are extremely popular throughout the Indo–West Pacific region. Emperor flesh is moist, firm and flavoursome and easily removed from the frame after baking. Cooked whole by baking (try stuffing with herbs and nuts), steaming, poaching or deep frying, emperors are a stunning finfish to display. Poached emperor...

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European Carp

European carp can be cooked either as fillets or whole, but are more manageable as fillets as the scales can be difficult to remove. The firm to medium texture and low oiliness of these finfish make them suitable for steaming, poaching and frying. European carp is often used for making fish balls, such as in the popular Jewish dish, gefilte fish. The fish is ground, mixed with eggs, matzo meal an...

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Yellowfin Tuna

Tunas have firm, thick fillets and make succulent meat substitutes. It is importnat to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better t...

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Snook

Snook is a long thin fish, reminiscent of a Pike. As such the fillets are also long and thin. Though the fish can cooked whole. The flesh is softer, so care should be taken when landing and storign the fish, as it can lead to inferior quality - soft flesh.

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Pink Ling

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices a...

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Red Emperor

The Red Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning finfish for display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling w...

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Yellowfin Whiting

Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture. Fried whiting fillets are fantastic served with chips. Smaller whiting are delicious deep fried whole. Steamed whiting fil...

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Luderick

Luderick have a moist, soft white flesh and a distinct flavour. They are however a predominantly a herbivorous species which means their taste will be influenced by the environment - those caught in estuaries often a "weedier", 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...

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Yellowtail Kingfish

Yellowtail kingfish, the premium member of this group, has a medium to strong, distinct and pleasing flavour. With few bones and a good recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks but can be cooked whole. The most suitable methods of preparation for yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying. Mor...

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