fishfiles

Goldband Snapper and Golden Snapper are both often confused with the snapper (Chrysophrys auratus) and, although they can be prepared in similar ways, are best suited to methods and flavours recommended for coral trout. Try roasting Goldband Snapper with a tasty baste of soy sauce, teriyaki sauce, coriander and chillies. Or simply bake whole wrapped in greaseproof paper and alumnium foil with cit...

Bight redfish is a silvery-red colour, with red and silvery white stripes along the sides, a reddish head and a red eye. Redfishes are ideally suited to baking, shallow frying and grilling. An excellent method of preparation for these species is the Cajun style of marinating or coating the fillets in red chilli, ground cumin and coriander and cooking them over a very high heat.

The baldchin groper is endemic to Western Australia, meaning it’s not found anywhere else in the world. It is one reported as one of the best eating fish in Australia though not often seen or available outside Western Australia.

Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the country). There a number of Mackerel within the family - Blue, Grey, Spanish and Spotted. All are good to eat and can be cooked in similar ways, but they do differ. Mackerels have a thin, edible skin with few scales—making them very popular to enjoy when dining out or at home. Mackerel can be fried, ba...

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...

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...

Trumpeter have a high oil content, excellent flavour and fine textured, moist flesh. The dark flesh becomes lighter when cooked but does not keep well. Use as fillets or whole. Suitable to bake, barbecue, grill, smoke or shallow fry.

Garfish are small and rather tasty. They can be filleted to produce attractive boned-out, butterfly fillets, which are exceptional for delicate dishes. For best effect, it is advisable not to over power the delicate flesh. Garfish crumbed whole and then deep fried are excellent for fish and chips. Larger species can be filleted, coated in batter and fried or grilled on a very hot plate, with the ...

Mullets are flavoursome fish that are well priced and widely available. Seasonality and species will change the flavour profile quite significantly. The Yellow Eye Mullet is said to have a similar taste and culinary qualities to the species known as “red mullet” (barbounia which does not belong to the mullet family). When panfried the Yellow Eye Mullet will release a yellow oil. Bake, grill or s...