Australian Seafood Specalists
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Flathead

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Yellowish White, Pink or Grey
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Flatheads are superb table fishes with finely textured flesh. They are a popular choice for light battering and served with chips and tartare sauce or mayonnaise. This versatile fish allows you to experiment with baking, barbecuing and poaching. When selecting white wines to accompany fried or poached Flathead an Australian Riesling will provide the most delicate match.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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