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John Dory

Dories are fine table fishes, readily available freshly chilled and frozen all year round. They have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower the delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Asian flavours of chilli, c...

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Common Jack Mackerel

Common Jack mackerel, like many of the family has a strong flavour and thin, edible skin with few scales. It has a reletively high oil content that makes it good for grilling and barbequeing. Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued—it is considered by some to be the best barbecue fish in the South Pacific. The fish is also well suited for use in soups and b...

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King George Whiting

Whitings are prized for their sweet, delicate flavour. None more so than the might King George Whiting. Some argue this is Australia best table fish. As such they should be treated with respect and not overpowered with 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 re...

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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...

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King Threadfin

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 ...

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Silver Warehou

Warehous have a thick fillet with very few bones. Skinless, boned-out fillets, free of the dark flesh (which occurs on the sides), can be cut from the usual fillet to produce a luscious, lightly coloured and flavoursome fillet.Warehous are ideal for smoking, grilling, frying, baking or barbecuing. Being slightly dry, they also marinate wonderfully in citrus or rice wine flavours. Diners will find...

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Redfin

Redfin 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 this finfish make it suitable for steaming, poaching and frying. Alternatively, try deep frying redfin fillets and accompany with strong flavours such as a curry or sweet and sour sauce. Redfin is best filleted and skinned bef...

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Blue Threadfin

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 ...

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Saddletail Snapper

Most Tropical Snapper (seaperches family) have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming. Simple pan-frying allows for a range of different flavours and textures to be utilised. Crimson Snapper can be large, but the smaller fish are excellent baked whole (gil...

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Redthroat Emperor

Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are extremely popular throughout the Indo–West Pacific region. Emperor flesh is moist, firm and flavoursome and easily removed from the frame after baking. Cooked whole by baking (try stuffing with herbs and nuts), steaming, poaching or deep frying, emperors are a stunning finfish to display. Poached emperor...

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