| Species |
Form
of preparation |
Optimum
method of cooking |
Description |
Australian
East
|
Peeled meat
form
|
"Cooked
- serve natural
Uncooked -boil, grill, fry, BBQ"
|
Moist and rich
in flavor, slightly salty Coast King taste. |
 Balmain
Bugs (Shovel nosed lobster)
|
Whole
|
Cooked
- serve natural
Uncooked - boil, BBQ or grill
|
Mild
flavor, fine white flesh |
 Blue
Eye
|
Fillets,
cutlets
|
Fry, bake,
steam, grill
|
Excellent flavor –
firm white flesh |
 Blue
Grenadier
|
Fillets
|
Deepfry,
bake
|
Lightly flavored, white
flesh |
 Blue
Swimmer Crabs |
Whole
|
Cooked -
serve natural
Uncooked- boil, grill
|
Sweet, white, fine-textured
flesh |
Bream,
Black
|
Whole
|
Fry, bake,
steam, grill
|
White, fine flesh, delicate
flavor |
Morwong
(Bream, Sea)
|
Whole or
fillets |
Fry, bake,
steam, grill , BBQ
|
Distinct fish flavor,
firm flesh, medium |
Cuttlefish
|
Cut into strips, or
one large piece
rolled
|
Bake, fry
|
Similar to squid in taste
and cheaper, but a little tougher. Marinate in lemon juice
or milk a few hours to tenderise. |
 Flake
|
Fillets
|
Fry
|
White, firm flesh, distinct
flavor |
 Flathead
|
Fillets
|
Fry, bake
|
Flaky texture. A little
dry - lends itself well to frying. Mild tasting. |
 Flounder
|
Whole
|
Grill
|
Delicate white flesh
– excellent flavor |
|
