fishfiles

Snook is a long thin fish, reminiscent of a Pike. As such the fillets are also long and thin. Though the fish can cooked whole. The flesh is softer, so care should be taken when landing and storign the fish, as it can lead to inferior quality - soft flesh.

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 ...

Luderick have a moist, soft white flesh and a distinct flavour. They are however a predominantly a herbivorous species which means their taste will be influenced by the environment - those caught in estuaries often a "weedier", muddier flavour than those caught in open water. When preparing whole fish be sure to fully remove the black stomach lining as it will taint the flavour of the flesh. Dry...

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.

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...

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...

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...

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...

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...

Yellowtail kingfish, the premium member of this group, has a medium to strong, distinct and pleasing flavour. With few bones and a good recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks but can be cooked whole. The most suitable methods of preparation for yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying. Mor...