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Mackerel Icefish

Mackerel icefish mainly goes to Asian and European markets, so is rarely seen in Australia. Its flesh is white, firm and quite oily. This fish species is ideal for grilling, baking or steaming. It is a reletively small fish so is often cooked whole.

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Bluespotted 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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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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Dusky 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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Blue 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. Mackerel...

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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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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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Common Jack Mackerel

Common Jack mackerel, like many of the family has a strong flavour and thin, edible skin with few scales. It has a reletively high oil content that makes it good for grilling and barbequeing. Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued—it is considered by some to be the best barbecue fish in the South Pacific. The fish is also well suited for use in soups and b...

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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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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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