Image alt text
Blue Grenadier

Quickly becoming more popular throughout Australia, blue grenadier provides a large, medium thickness, boned-out fillet with a thin, edible skin. The skin is usually removed from imported product. An increasing number of people are trying these finfish as fillets or cutlets. Blue grenadier has a delicate, sweet, succulent flavour, with moist flesh that flakes easily. When raw, its flesh is soft a...

Learn More
Image alt text
Snapper

One of Australia's favourite fish. A tender, white to pinkish flesh and a sweet and mild flavour make snapper a popular and versatile finfish, suited to poaching, steaming, frying, baking, grilling, barbecuing, smoking or sashimi. Try deep frying fillets in batter or crumbs and serve with tartare sauce. Alternatively, leave snapper whole—wings, head and all—score well on both sides, and deep fry....

Learn More
Image alt text
European Carp

European carp can be cooked either as fillets or whole, but are more manageable as fillets as the scales can be difficult to remove. The firm to medium texture and low oiliness of these finfish make them suitable for steaming, poaching and frying. European carp is often used for making fish balls, such as in the popular Jewish dish, gefilte fish. The fish is ground, mixed with eggs, matzo meal an...

Learn More
Image alt text
Alfonsino

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...

Learn More
Image alt text
Yelloweye Mullet

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...

Learn More
Image alt text
Albacore

Tunas have firm, thick fillets and a mild meaty flavour. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating.

Learn More
Image alt text
Tiger Flathead

Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached, pan-fried or grilled. But many argue it is the best Australian fish for fish’n’chips. The sweet flesh, which can tend to dry out sightly with most cooking methods, is moist, flaky and tender when encased in a light tempura style batter, and served with chips and tartare or mayonnaise. The use of a sau...

Learn More
Image alt text
West Australian Dhufish

West Australian Dhufish and Pearl Perches are grouped together as they belong to the same genus (Glaucosoma) and produce similar highly esteemed products. These species have excellent taste and yield thick, white flesh. Sold mainly as fillets, they are highly sought after. They are suited to most cooking methods, particularly steaming or grilling with a light dressing of citrus flavours, in eithe...

Learn More
Image alt text
Snook

Snook is a long thin fish, reminiscent of a Pike. As such the fillets are also long and thin. Though the fish can cooked whole. The flesh is softer, so care should be taken when landing and storign the fish, as it can lead to inferior quality - soft flesh.

Learn More
Image alt text
Trumpeter Whiting

Whitings are prized for their sweet, delicate flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture.Fried whiting fillets are fantastic served with chips. Smaller whiting are delicious deep fried whole.Steamed whiting fille...

Learn More