fishfiles

Greatly underrated fishes, the Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available, have a high recovery rate and can have a good shelf life. Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on ...

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...

The barramundi is one of Australia’s most popular foodfishes. It is well known overseas and graces tables of top restaurants around the world. Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions and the firm texture makes it a versatile finfish to work with. Edible parts include wings, frames, cheeks and rib offcuts. ...

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...

Calamari have a light, subtle taste and a high recovery rate, and are firm yet tender. To produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise.   Calamari is popularly served as deep fried rings. It is often mixed up with squid but is a species in its own right. Calamari (like squid) can served rings, or sliced kept flat, and scored...

Squids have a light, subtle taste and a high recovery rate, and are firm yet tender. To produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise. Squid is popularly served as deep fried rings (often wrongly called “calamari” as that is a species in its own right). Squid an be sliced into rings, or kept flat and scored diagonally, crumbe...

Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served raw, but deep frying, shallow frying and grilling are also popular. Pacific oysters are particularly good in pies. The key to not overcooking oysters is to ensure that cooking stops as soon as the edges of the meat start to curl.Raw or “au naturel” oyster can create precious portions such as:• wit...

Silver Lip Pearl oysters are gathered by hand (diving-assisted) in the North-West Shelf fishery of Western Australia. They are primarily grown for pearls and mother of pearl shell products. However they also produce a beautiful meat. The meat is a delicate taste, reminiscent of scallop. It is best suited to quick flash frying.

Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served raw, but deep frying, shallow frying and grilling are also popular. Pacific oysters are particularly good in pies. The key to not overcooking oysters is to ensure that cooking stops as soon as the edges of the meat start to curl.Raw or “au naturel” oyster can create precious portions such as:• wit...