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Ocean Jacket

Jackets (leather and ocean) derive their name from their skin, which should be removed before serving. This can be done after cooking, for easier and cleaner removal. Under their tough skin these fishes have a white flesh with a pleasing light flavour. The flavour is best when the leatherjacket is fresh. Because of their firm texture, leatherjackets are very good for Thai-style curry or a stir-fr...

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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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Silver Perch

Silver perch flesh can be relatively moist when fresh but is otherwise dry. It is often poached as holds together well, lending itself to use in soups or asian style broths. It is best prepared with a medium-flavoured sauce. Citrus is often used to accentuate its flavour.

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Mulloway

The flesh of the mulloway 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 and fried. Larger specimens, which can be a little drier, are perfectly suited to casseroles and so...

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Atlantic Salmon

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world’s best.Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blueAtlantic salmon is perhaps best eaten rare after barely searing it on a ver...

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Redthroat Emperor

Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are extremely popular throughout the Indo–West Pacific region. Emperor flesh is moist, firm and flavoursome and easily removed from the frame after baking. Cooked whole by baking (try stuffing with herbs and nuts), steaming, poaching or deep frying, emperors are a stunning finfish to display. Poached emperor...

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Goldband Snapper

Goldband Snapper and Golden Snapper are both often confused with the snapper (Chrysophrys auratus) and, although they can be prepared in similar ways, are best suited to methods and flavours recommended for coral trout. Try roasting Goldband Snapper with a tasty baste of soy sauce, teriyaki sauce, coriander and chillies. Or simply bake whole wrapped in greaseproof paper and alumnium foil with cit...

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Sea Mullet

Mullets are flavoursome fish that are well priced and widely available. Seasonality and species will change the flavour profile quite significantly. If you are after a cleaner tasting mullet, more like Mackerel look for either Diamond Scale Mullet or other species after they have completed their ocean run. Bake, grill or smoke mullets with rich flavours for best results, or use them to produce a ...

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Murray Cod

Ideal as fillets or whole, and well suited to baking, shallow frying, grilling, barbecuing and poaching. It is prized in Chinese cuisine for presentation as a steamed finfish. Stuffing a whole Murray cod with wild rice and lemon zest, then baking it wrapped in foil, seals in the flavours, keeps it moist and also presents wonderfully.

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John Dory

Dories are fine table fishes, readily available freshly chilled and frozen all year round. They have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower the delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Asian flavours of chilli, c...

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