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 methods of cookery such as grilling, baking or barbecuing are recommended for fillets, while whole fish can be baked, BBQ'd or steamed. Luderick also holds up well when used in wet preparations such as soups or curries.