Barramundi is an Aboriginal word meaning 'Large Scales'. It is one of Australia's most sought after recreational fish and is also an important commercial product.
Large flakes and medium to firm flesh make it an ideal fish for grilling or barbequeing. Moisture can be retained by steaming with asian flavours or wrapping in paper or foil to cook 'en papilotte' in an oven or on a grill.
The Atlantic Salmon is native to the North Atlantic but was introduced to Australia for farming in the 1970's. Salmonid Aquaculture ( Atlantic Salmon and Trout) is one of the most important fishery sectors in Australia and is focussed on sea pen aquaculture in the southeast of Tasmania.
Well known for their rich, meaty, bright orange flesh and high oil content, Atlantic Salmon has rapidly become one of Australia's most popular fish species. Atlantic Salmon lends itself to a range of preparations, including grilling, baking, steaming, poaching and pan-frying.
It is advisable to match Atlantic Salmon with garnishes that will help cut through it's rich oily flesh. Try herbs, citrus, tomato, vinegars or asian preparations utilising ginger, garlic and lemongrass.
QLD DPI considers Coral Trout to be Sustainably Fished and is also considered Sustainably Fished in Commonwealth Fisheries.
A very popular fish, having firm, moist, pearly white flesh with a delicate sweet flavour, they are prized in Asian restaurants and is commonly served whole to show off its impressive appearance. Steam or roast whole with asian flavours or pan fry with melted butter to use as a sauce after steaming or poaching fillets.
The Dory family are popular eating fish, led foremost by John Dory, which is identifiable by the dark round marking on its side. Note that 'Pacific Dory' or 'Basa' fillets are imported catfish from Asia and not related to the Dory family.
Though John Dory remains by far the most popular of the family, consider buying MIRROR or SILVER DORY, which are cheaper, have a similar taste and are suited to the same cooking methods. Dory's have finely flaking, delicate sweet flesh that is best suited to gentle cooking methods such as steaming or pan frying on a low heat.