fishfiles

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Rocklobsters from cooler waters (such as Eastern) are preferred for cooking. The firm flesh holds together well during...

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,...

Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or barbecued, but avoid overcooking, which causes shrinkage, or the use of too much salt. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.Create the perfect par...

The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as frozen meat or whole, to be eaten on their own as an entrée, or as part of a main dish. They are best prepared by poaching, steaming, barbecuing or grilling. As bugs provide good presentation and marry well with other seafood, they are excellent for cold seafood platters—served with a light lemon mayon...

Australian Sardine is a strong-flavoured finfish and strong-flavoured ingredients are recommended. It can be cooked whole, and is well suited to grilling, accompanied by strong flavours. It is great in a tandoori or skewered. BarbecuedAustralian Sardine makes a terrific entrée. First, clean by slitting the belly and cleaning out the gut cavity, then marinate in a mixture of lemon juice, lime juic...

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world’s best.Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blueAtlantic salmon is perhaps best eaten rare after barely searing it on a ver...

Emperors (Lethrinus Family) have a mild, slightly sweet flavour, low oiliness and moist, firm flesh with large flakes and few bones, which are easily removed. The skin can be thick and is usually removed when buying fillets. The fish are very versatile and can be cooked using most methods steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. Because of the mild flavour Emperor...

The flesh of this fish is white and reasonable eating, providing moisture is not lost during the cooking process. To reduce the fish from drying out wrap it in a banana leaf or grease proof paper (in aluminium foil if on the BBQ) as it will help keep it moist and steam in its own juices inside the wrapping. The fish can be barbecued instead of steamed, in which case the wrapping protects the deli...

Alfonsino is bright red, with a silvery-pink belly a red iris and a deeply forked tail. It has a high oil content and firm white flesh. It can be used in a wide variety of dishes including fish cakes and croquettes. They 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 ch...