The flesh of the mulloway is mild and moist with only a few big bones, which are no fuss to remove. The shape and size of this finfish allow for many uniform cutlets of serving-portion size. The large, firm flakes make it ideally suited to grilling as steaks or fillets and are delicious when coated and fried. Larger specimens, which can be a little drier, are perfectly suited to casseroles and soups. Flavours that will accompany the mulloway include tomato, capsicum, strong citrus and curry. To create a distinctly Australian flavour, use the “bush tomato” in bouillabaisse-style dishes. As this tomato is quite strong in taste, it is a good idea to check the intensity of its flavour so as not to overpower the flavour of the finfish. Small mulloway are good for cooking whole (gilled and gutted), either baked or on the barbecue.