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Baldchin Groper

The baldchin groper is endemic to Western Australia, meaning it’s not found anywhere else in the world. It is one reported as one of the best eating fish in Australia though not often seen or available outside Western Australia.

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Bight Redfish

Bight redfish is a silvery-red colour, with red and silvery white stripes along the sides, a reddish head and a red eye. Redfishes 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 chilli, ground cumin and coriander and cooking them over a very high heat.

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Southern Sand 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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Banded Morwong

Morwongs have creamy flesh with a distinctive flavour and they are ideally suited to frying, baking, steaming or barbecuing whole (gilled and gutted). The size of these species makes them excellent for presentation—especially if deep-fried whole and served with a coriander, chilli and lime dressing. Alternatively, wrap the finfish in foil and bake with lemon and fresh parsley, then douse with a w...

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Rankin Cod

Rockcods are suitable for a wide range of cooking styles, they can be steamed, poached, deep-fried, pan-fried, stir-fried, baked, grilled, barbecued, or eaten raw (sashimi). The species are popular due to their low oiliness and juicy, thick flakes. Because they are a larger fish they are often sold as fillets, but can be found whole which makes for a stunning centre piece for a group occasion. Th...

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CORAL TROUTS

Coral trouts are among the most sought-after reef fishes for their impressive appearance and fine eating qualities. Their delicate flavour and fine, white flakes appeal to most. Bake, steam, poach or grill, but avoid handling them too much as their delicate flakes can be easily damaged. Enrich with an abundance of citrus, light butter sauces, parsley and chives.Highlight these species’ attractive...

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Albacore

Tunas have firm, thick fillets and a mild meaty flavour. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating.

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Australian Herring

The Australian Herring is a staple species for recreational and commercial fisheries across southern Australia. It is endemic species that is related to the Australian salmon (Arripis truttaceus - belonging to the same family). From a culinary perspective it is an very versatile fish, that tastes like fish without being overpowering. It can be prepared a number of ways - fillet, butterflied, or u...

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AUSTRALIAN SALMONS

Australian salmons are strong-flavoured fishes, usually with dark pink flesh that lightens when cooked. These species are sometimes described as “poor eating”, butthis is usually the result of poor handling. Correct handling and preparation (quickly bleeding the fish and storing on ice if whole, if filleted, removing the blood line), storage and culinary treatment can turn them into an enjoyable ...

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OCEAN PERCH

With its white flesh and delicate flavour, ocean perch can be prepared in many ways. However, the preparation should enhance and accentuate the delicate flavour. The best cooking methods are grilling and barbecuing, poaching, shallow frying, baking and steaming. But if you want to try a little different combine the fish with the french classic, ratatouille. Sear sliced eggplant, zucchini, red cap...

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