Australian Seafood Specalists
Australian Flag

Tailor

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Dark pink to reddish grey
COOKING METHODS
Shallow Fry, Bake, Grill/Barbecue, Smoke
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Tailor is a well-known Australian finfish with a rich, strong flavour. Its high oil content makes it ideal for grilling, barbecuing or baking, but it can also be fried. The flesh is soft so minimal handling and careful cooking is required.

When cooking Tailor the ideal flavourings are fennel, tomato, oregano, basil and thyme, as well as the flavours of citrus and balsamic. Tailor is a strong and flavoursome species, so when choosing a wine to accompany it, a fuller-flavoured dry white style wine such as Chardonnay needs to be considered.

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