fishfiles

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...

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...

Whitings are prized for their sweet, delicate flavour. None more so than the might King George Whiting. Some argue this is Australia best table fish. As such they should be treated with respect and not overpowered with 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 re...

Greatly underrated fishes, the Threadfin Salmons yield thick, sizeable and essentially boneless fillets. They are often available, have a high recovery rate and can have a good shelf life. Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on ...

Redfin can be cooked either as fillets or whole, but are more manageable as fillets as the scales can be difficult to remove. The firm to medium texture and low oiliness of this finfish make it suitable for steaming, poaching and frying. Alternatively, try deep frying redfin fillets and accompany with strong flavours such as a curry or sweet and sour sauce. Redfin is best filleted and skinned bef...

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...

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...

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices a...

The Red Emperor is a superb finfish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning finfish for display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling w...

Garfish are small and rather tasty. They can be filleted to produce attractive boned-out, butterfly fillets, which are exceptional for delicate dishes. For best effect, it is advisable not to over power the delicate flesh. Garfish crumbed whole and then deep fried are excellent for fish and chips. Larger species can be filleted, coated in batter and fried or grilled on a very hot plate, with the ...