Ocean Jacket
Available wild-caught, these marine fish are mainly found inshore near the sea bottom on the continental shelf and upper slope often near reefs and sponge beds to about 200m. They are caught mainly in the Great Australian Bight in traps or by trawlers.
Average Yeild: 30%
Cooking Methods: Steam, poach, pan-fry, stir-fry, bake, braise, grill, BBQ and smoke. A good plate-sized fish cooked whole (head off), best left whole for baking and grilling (and wrapped in foil or banana leaves to prevent it drying out). Thin fillets are also best wrapped in foil or banana leaves when barbecuing or grilling. Flesh works well in mousseline or minced for fish cakes and fish balls. The firm flesh holds together well in soups, curries and casseroles.
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