Australian Seafood Specalists
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Morwong (Terakihi)

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Creamy pink flesh colour
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

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 choosing a wine to accompany your Morwong, select a cool climate Riesling to bring out the best flavour possible.

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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