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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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Alfonsino

Alfonsino is bright red, with a silvery-pink belly a red iris and a deeply forked tail. It has a high oil content and firm white flesh. It can be used in a wide variety of dishes including fish cakes and croquettes. They are ideally suited to baking, shallow frying and grilling. An excellent method of preparation for these species is the Cajun style of marinating or coating the fillets in red ch...

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Atlantic Salmon

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world’s best.Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blueAtlantic salmon is perhaps best eaten rare after barely searing it on a ver...

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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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Bigscale Pomfret

Do not confuse these with rays. Ray’s breams are fishes of excellent texture and superb flavour. They are best baked, poached or shallow fried.Complement and contrast the flavour and texture of Ray’s bream with charred red capsicum, couscous and crisp-fried, thin strips of leeks.Alternatively, stuff whole fish with chopped prawns, mussels, cooked rice and fresh winter tarragon, and bake. Remember...

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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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BLACK OREODORIES

Oreodories have few or no bones, rounded fillets and a light, delicate flavour. They are durable fishes that hold together well under most cooking methods. Although Oreodories are much alike and can be cooked in a similar way, their skin is usually very tough and must be removed. If the skin is removed before cooking, Oreodories can then be suitably grilled or deep or shallow fried. They will mar...

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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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Bastard Trumpeter

Trumpeter have a high oil content, excellent flavour and fine textured, moist flesh. The dark flesh becomes lighter when cooked but does not keep well. Use as fillets or whole. Suitable to bake, barbecue, grill, smoke or shallow fry.

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