John Dory have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. While cooking you must be careful not to overpower the delicate flavour.Dory fillets are delicate and often best coated or wrapped in...
The barramundi is one of Australia’s most popular food-fishes. Barramundi produce attractive, boned-out fillets that can be served whole or as cutlets. Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. The Barramundi’s wings, frames, cheeks...
Here at PCS we offer whole Rainbow Trout as a fresh or smoked option. The fresh option allows you to choose whether to steam, poach, smoke, grill or barbecue yourself. For excellent presentation and ease of preparation the best method is to bake and serve them whole....
Both the Tasmanian and New Zealand (richer of the two) salmon have a high oil content and distinctive flavour. Medium textured with large moist flakes and retain a rich colour when cooked. Tasmanian salmon is perhaps best eaten sashimi or after barely searing it on a...
Orange Roughy is a medium-thickness, white, boned-out fillet. Versatile across most cooking methods it has a delicate flavour so ensure other ingredients in the dish don’t overpower it. When choosing wines to accompany poached, steamed or fried Orange Roughy, the...
