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Spotted Mackerel

Mackerel are among Australia’s most popular commercial fishes (particularly in the north of the country). There a number of Mackerel within the family - Blue, Grey, Spanish, School, Spanish and Spotted. All are good to eat and can be cooked in similar ways, but they do differ. Mackerels have a thin, edible skin with few scales—making them very popular to enjoy when dining out or at home. Spanish ...

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Red Emperor

The Red Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning finfish for display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling w...

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Southern 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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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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Gemfish

Gemfish is a very versatile fish. With its firm to medium texture, large flake and medium flavour, it holds its shape using a range of cooking methods, including shallow frying, grilling, poaching, steaming and smoking. Deep frying and poaching help keep the flesh moist. Gemfish can be poached in a mixture of coconut milk, water, sherry and lime juice, and these flavours combine well with ginger,...

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Golden Perch

Ideal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and poaching. The fillets, which are meaty, sturdy and retain their shape when cooked, are well suited to stir-fries, soups, risottos and pasta dishes. Golden perch is particularly good steamed and marries well with the Asian flavours of chilli, coriander, soy, ginger and garlic. It is prized in Chinese cui...

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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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