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Blue-eye Trevalla

Blue-eye trevalla, is considered by many people to be one of the finest table fish caught in Australia's southern waters. It is a very versatile and popular fish, due to its firm, moist and delicately flavoured white flesh. Available all year, the blue-eye trevalla is a big, thick-bodied finfish that has gained a great following in the past twenty years. Its mildly flavoured flesh is excellent ea...

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Mulloway

The flesh of the mulloway 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 and fried. Larger specimens, which can be a little drier, are perfectly suited to casseroles and so...

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Murray Cod

Ideal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and poaching. It is prized in Chinese cuisine for presentation as a steamed finfish. Stuffing a whole Murray cod with wild rice and lemon zest, then baking it wrapped in foil, seals in the flavours, keeps it moist and also presents wonderfully.

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Ocean Jacket

Jackets (leather and ocean) derive their name from their skin, which should be removed before serving. This can be done after cooking, for easier and cleaner removal. Under their tough skin these fishes have a white flesh with a pleasing light flavour. The flavour is best when the leatherjacket is fresh. Because of their firm texture, leatherjackets are very good for Thai-style curry or a stir-fr...

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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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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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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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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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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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