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Crimson 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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Deepwater 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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Golden Snapper

Golden Snapper is a premier table fish of northern Australia. Reminiscent of all tropical snapper and Coral Trouts it lends itself to simple dishes that just highlight the beautiful white flesh. Steaming, pan frying and baking are all good options for Golden Snapper

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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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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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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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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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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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Diamondscale 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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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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