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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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Silver Trevally

Trevallies have superb eating qualities, with a strong but not overpowering flavour. They are an excellent choice for children as their bones are easily removed. Bake, grill, smoke and deep or shallow fry trevally, but preferably serve skinless. They can be excellent in sashimi and popular when served fried with chips. Smoking helps to reduce the oiliness, which is high in some species. Curried o...

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Banded Morwong

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 w...

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Gemfish

Gemfish is a very versatile fish. With its firm to medium texture, large flake and medium flavour, it holds its shape using a range of cooking methods, including shallow frying, grilling, poaching, steaming and smoking. Deep frying and poaching help keep the flesh moist. Gemfish can be poached in a mixture of coconut milk, water, sherry and lime juice, and these flavours combine well with ginger,...

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Southern Sand Flathead

Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached, pan-fried or grilled. But many argue it is the best Australian fish for fish’n’chips. The sweet flesh, which can tend to dry out sightly with most cooking methods, is moist, flaky and tender when encased in a light tempura style batter, and served with chips and tartare or mayonnaise. The use of a sau...

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Golden Perch

Ideal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and poaching. The fillets, which are meaty, sturdy and retain their shape when cooked, are well suited to stir-fries, soups, risottos and pasta dishes. Golden perch is particularly good steamed and marries well with the Asian flavours of chilli, coriander, soy, ginger and garlic. It is prized in Chinese cui...

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Bigeye 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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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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Ocean Jacket

Jackets (leather and ocean) derive their name from their skin, which should be removed before serving. This can be done after cooking, for easier and cleaner removal. Under their tough skin these fishes have a white flesh with a pleasing light flavour. The flavour is best when the leatherjacket is fresh. Because of their firm texture, leatherjackets are very good for Thai-style curry or a stir-fr...

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CORAL TROUTS

Coral trouts are among the most sought-after reef fishes for their impressive appearance and fine eating qualities. Their delicate flavour and fine, white flakes appeal to most. Bake, steam, poach or grill, but avoid handling them too much as their delicate flakes can be easily damaged. Enrich with an abundance of citrus, light butter sauces, parsley and chives.Highlight these species’ attractive...

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