|
|
Red Emperor
(LUTJANUS SEBAE)
Red Emperor is one of Australia's most highly regarded table fish.
Red emperor is a superb fish to eat and its white, juicy flesh is delicious served either hot or cold. It is a stunning fish to display, both for its bright red head and skin and its impressive size. It can be cooked whole (gilled and gutted) by baking, steaming, or deep frying, but is also ideal in fillet form for grilling, barbecuing, steaming and frying. If deep frying or grilling whole larger varieties, score the flesh first.
The flavours of teriyaki complement this species and it can be marinated in similar flavours. Try poaching in coconut milk or apple cider for a refreshing change.
The gut cavity can be filled with a mixture of herbs, rice, breadcrumbs and nuts before baking.
The skeleton and head are excellent for use in stocks, sauce bases, soups and bouillabaisse. The wings are superb crispy deep fried.
|
|
Robinson's Sea Perch
(GYMNOCRANIUS GRANDOCULIS)
Robbo’s are exceptional eating and a very highly prized table fish.
Robbo’s are a highly sought after table fish and are a member of the emperor family. They are also commonly referred to as Robinson’s Seabream but are in no way related to the perch or seabream families.
|
|
Gold Band Jobfish
(PRISTIPOMOIDES MULTIDENS)
Gold Bands are good eating.
More commonly referred to in Western Australia as gold-banded snapper, or simply gold-bands, they are but one of the many species of jobfish to be found along our northern coastline.
|
|
Ruby Snapper
(ETELIS CARBUNCULUS)
Ruby’s are one of the most highly prized table fish in the country.
Their firm, white flesh is moist and tender making the ruby snapper not only one of the finest tasting fish in our oceans but also one of the most valuable.
|
|
Redthroat Emperor
(LETHRINES MINIATUS)
Redthroat are >>>>>>>>>>>>>>.
Suggested Wines
Emperors are sweet and mild-flavoured fishes, which means that any accompanying wine should be fairly delicate, with a hint of fruit, such as sauvignon blanc blends or cool climate rieslings.
To enhance the spices in the teriyaki flavourings, more floral rieslings from South Australia are ideal.
|
|
Cobia
(RACHYCENTRON CANADUS)
Cobia have a firm texture and are considered good eating, with a strong flavour.
Their firm, white flesh is moist and .
|
|
|
|
|
|