The Sweetlip fillets hold together and remain moist when cooking, allowing you to experiment with many different flavours and cooking methods. A simple and great way to serve Sweetlip is to lightly panfry it and serve with a tomato, pine nut, oregano, lemon juice and...
The New Zealand Snapper is a nice tender white fish which is incredibly versatile. Pan frying is the best way to cook the Snapper served with sweet chilli, coriander and lemongrass dressing for great flavour. Light and fruity wines complement the nice light sweet...
Goldband Snapper has a firm, moist flesh with a close affinity to the taste of coral trout. These species are very versatile and are suited to cooking either whole or in fillets. These species are often confused with the snapper and, although they can be prepared in...
Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. They have superb eating qualities when raw.Grilled or barbecued, tunas are best seared and left rare...
Swordfish is often described as the most “meat-like” of all fish. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. Swordfish is...
