| Species |
Form
of preparation |
Optimum
method of cooking |
Description |
Pilchards
(Sardines)
|
Whole
|
Grill, fry,
bake
|
Oily, dark flesh. Good
distinct flavor.
Highly versatile. Good for menu variation |
Rainbow
Trout
|
Whole, fillets
|
Steam, poach,
smoked, Grill, bake, BBQ
|
Pink flesh, delicate
flavor. Very versatile. |
Redfish
(Nannygai)
|
Fillets
|
Best fried.
Grill, bake
|
Fine textured pink flesh.
Mild tasting. Some bones. Cheap, ideal for large scale
catering. |
Rock
Lobster
|
Whole
|
Cooked -
serve natural
Uncooked -boil, BBQ, grill
|
Medium textured flesh,
white, moist.
Rich in flavor. |
 Scallops
|
Meat
|
Steam, grill,
fry
|
Rich and moist. Very
versatile |
 Snapper
|
Whole, fillets,
cutlets
|
Bake, fry,
steam, grill
|
White flesh - medium
texture. Prominent fish flavor. Large fish can be dry.
Ideal for displays. Classic table fish, insist on local
for best quality. |
Squid
|
Cut into
rings or Whole "hoods"
|
Fry, bake
|
Delicate flavor. Can
be tough if over-cooked. Best to marinate in lemon juice
a couple of hours before cooking. |
Tailor
|
Whole fillet
(available smoked)
|
Grill, BBQ
|
Slightly oily. Medium
textured flesh, dark in color. Medium priced, popular
fish. Excellent smoked. |
 Trevally
|
Fillets (should
be skinned to improve Flavor)
|
Fry, bake
|
Firm, dry flesh. Subtle
flavor with very few bones. |
 Whiting
|
Whole, fillets
|
Fry, grill,
steam
|
Fine white flesh. Delicate
flavor. |
|
