Australian Seafood Specalists
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Orange Roughy

Characteristics

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

Orange Roughy is a medium-thickness, white, boned-out fillet.  Versatile across most cooking methods it has a delicate flavour so ensure other ingredients in the dish don’t overpower it. When choosing wines to accompany poached, steamed or fried Orange Roughy, the lighter flavours from young Semillon and Sauvignon Blancs grown in cool regions are appropriate.

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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