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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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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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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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Barramundi

The barramundi is one of Australia’s most popular foodfishes. It is well known overseas and graces tables of top restaurants around the world. Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions and the firm texture makes it a versatile finfish to work with. Edible parts include wings, frames, cheeks and rib offcuts. ...

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