Ray’s Bream is a fish of excellent texture and superb flavour. They are best baked, poached or shallow fried.When cooking Ray’s Bream complement and contrast the flavour and texture with charred red capsicum, couscous and crisp-fried, thin strips of leeks.When...
Mahi Mahi is a versatile fish that produces excellent results using just about any cooking method. The mild, sweet flesh – which starts off pinkish but turns white as it cooks – is very lean but also quite moist and flavourful. Mahi Mahi is a mild-flavoured fish that...
The Red Gurnard is a very versatile white flesh fish with a delicate flavour. It can be prepared in many different ways however the preparation should enhance and accentuate the delicate flavour. The best cooking methods are grilling and barbecuing, poaching, shallow...
The Wahoo is a large fish with a mild to medium taste. It is related to the mackerel family and holds together well when cooked. Wahoo can be pan-fried or baked and consider a garlic, butter, Cajun marinate before...
Mackerels have a thin, edible skin with few scales- making them very popular to enjoy when dining out or at home. Spanish Mackerel, is an especially good eating finfish and produces an attractive plate-size cutlet or an essentially boneless fillet.Mackerel can be...
