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Swordfish

Swordfish are becoming more popular foodfishes in Australia. Swordfish is often described as the most “meat-like” of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish sto...

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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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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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Blue 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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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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Sand 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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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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Tailor

Tailor is a well-known Australian finfish with a rich, strong flavour. Its high oil content makes it ideal for grilling, barbecuing or baking but it can also be fried. The flesh is soft so minimal handling and careful cooking are required. If grilling, prepare in fillet form with a mustard meunière. Smoked, it is considered a delicacy. The smoked flesh also makes a succulent pâté. If baking, scor...

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Eastern School 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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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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