Sweetlip
Characteristics
WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
White
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 Sweetlip fillets hold together and remain moist when cooking, allowing you to experiment with many different flavours and cooking methods.
A simple and great way to serve Sweetlip is to lightly panfry it and serve with a tomato, pine nut, oregano, lemon juice and salt and pepper dressing.
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.