Deep Sea Hoki has a sweet, delicate, succulent flavour, with moist flesh that flakes easily. It is most suited to pan frying or baking because of the low oiliness of the species. It is also excellent for grilling or barbecuing though. If pan frying a light batter or...
The creamy flesh of the Morwong is ideal for frying, baking, steaming or barbequing whole (gilled and gutted). Flavours that best accompany the Morwong are teriyaki, chilli or basil. This versatile fish can also be used in place of snapper or red emperor. When...
The flesh of the Jewelfish is mild and moist with only a few big bones, which creates no fuss when removing. The shape and size of this finfish allow for many uniform cutlets or serving-portion size. The large, firm flakes make it ideally suited to grilling as steaks...
Moonfish has a large-grain, fatty flesh and versatile across most cooking methods. The flesh when cooked holds its form well so is ideal in curries or stir fries. Seared Moonfish is also great eating as it becomes very tender when cooked.The perfect wine to...
Coral Bream has a sweet distinctive taste that should not be accompanied by overpowering flavours. Consider flavours such as capers, citrus, garlic, parsley or ginger and it is best grilled, pan fried or baked whole. A fruit based, less acidic wine is perfect to...
