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Diamondscale Mullet

Mullets are flavoursome fish that are well priced and widely available. Seasonality and species will change the flavour profile quite significantly. If you are after a cleaner tasting mullet, more like Mackerel look for either Diamond Scale Mullet or other species after they have completed their ocean run. Bake, grill or smoke mullets with rich flavours for best results, or use them to produce a ...

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Cobia

Cobia often likened to the Yellowtail Kingfish. It is a premium eating fish with medium to strong, distinct and pleasing flavour. It has few bones and a relatively high fillet recovery rate. It is often sold as cutlets, steaks or loins but can be found in some retailers whole. The most suitable methods of preparation for Cobia are grilling, barbecuing, baking and deep and shallow frying, but it i...

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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....

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Southern Bluefin Tuna

Tunas have firm, thick fillets and make succulent meat substitutes. It is importnat to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better t...

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Australian Sardine

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...

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Bluethroat Wrasse

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...

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Black Bream

Bream are usually sold whole (or gilled and gutted). Breams have a sweet and distinctive taste and are best served with contrasting flavours that are not too overpowering. This makes them best suited to grilling or baking whole, but they can also be cooked in fillet form and fried (either shallow or deep), poached or steamed. They are also often used as a “plate finfish” in Chinese cuisine becaus...

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Bigeye Tuna

Tunas have firm, thick fillets and make succulent meat substitutes. It is importnat to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better t...

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Black Jewfish

The Black Jewfish closely related to its southern cousin the Mulloway. It has a similar flavour profile and structure, that 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 a...

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Spangled Emperor

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...

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