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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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Eastern Sea Garfish

Garfish are small and rather tasty. They can be filleted to produce attractive boned-out, butterfly fillets, which are exceptional for delicate dishes. For best effect, it is advisable not to over power the delicate flesh. Garfish crumbed whole and then deep fried are excellent for fish and chips. Larger species can be filleted, coated in batter and fried or grilled on a very hot plate, with the ...

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Bluespotted 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...

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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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Stout 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 fil...

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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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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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Yellowfin 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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Luderick

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...

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Pink Ling

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices a...

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