Australian Seafood Specalists
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Rock Cod

Characteristics

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

Rock Cod are popular for their low oiliness and juicy, thick flakes. They are especially good fried, barbecued or steamed as fillets or steaks. Grilled Rock Cod steaks are excellent served with a tapenade. Rock Cod can also provide good flavouring for stocks and soups and are excellent in curries and casseroles. Heads of large individuals are sought after for the cheek flesh, which are also used in soups and stocks. When choosing a wine to accompany this sweet flavouring fish pair it with either a Chardonnay or a Sauvignon Blanc.

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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