Australian Seafood Specalists
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Moonfish

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Pink, orange & red
COOKING METHODS
Poach, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

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 accompany Moonfish is a cool climate Riesling; this will allow the flavours of the butter and Moonfish to not be overpowered.

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.
 
Princess Charlotte Seafoods