Seafood Information


Barramundi Scientific Name: Lates calcarifer Description: The barramundi is widely regards as Australia's premier native sport fish and Tropical North Queensland offers excellent opportunities to target this much sought after species. Cooking Tip! For a distinctly Australian experience wrap whole barramundi stuffed with lemon aspen or muntharies in paper bark then bake.This can be served with lemon myrtle butter and roasted macadamias and latticed with blanced samphire. For another excellent result, barbecue the barramundi and serve with a dressing of lemon and dill butter sauce.
Coral Trout Scientific Name: Plectropomus maculatus Seasonality: All year round Description: The coral trout is highly prized for its eating qualities and this tropical reef fish can be found throughout the region. It is a handsome looking fish, varying from dark crimson to light pink / gray in color with blue spots, and derives its name from its appearance, looking similar to fresh water trout. The similarity ends there though. Cooking Tip! Highlight this species' attractive coloured skin by cooking and presenting it whole. Steam, poach or grill it but avoid stuffing it and handling it too much as it has fine delicate flakes. Enrich with an abundance of citrus, light butter sauces, parsley and chives.
Crocodile - Saltwater Scientific Name: Crocodylus porosus Seasonality: All year Description: Crocodile flesh is tender and has been compared to a milk-fed veal, or between pork and chicken taste. This species is genuine bush tucker and traditional aboriginal fare. Cooking Tip! The best parts of crocodile are the tenderloin and tail fillet which can be cooked in the same manner as a beef steak. The most effective method is char or flat grilling, which induces the smoke flavour. Accompany with Thai spices, balsamic vinegar and garlic or retain authenticity with Australian bush berries such as clove lillypillies, muntharies or native raspberries in confits or rich sauces. Crocodile meat makes an excellent sausage. Serve them with berry relishes, chutneys, sauces or jams.
Eel Scientific Name: Anguilla reinhardt Also known as Long-finned eel, freshwater eel Seasonality: All year but mainly in summer Description: The name and appearance of eels inhibit some Australian from eating eels of any species even though they are considered a delicacy in other countries. It is low-priced compared to other finfish. Cooking Tip! Eels are most commonly used smoked and in casseroles, pates or soups, but are delicious grilled, barbecued or poached. Poaching is an excellent way of preparation because are gelatinous. If left to cool, the poaching liquid forms a fragrant jelly for use in sauce preparations. Eel lend itself also to flavours of chilli, shallots and soy for an Oriental-style dish.
Mudcrab Scientific Name: Scylla cerrata Description: The exquisitely delicate flavour of the mud crab makes it one of the best shellfish you could wish for. Its moist meat, mostly found in the body and the claws, has a marvelous, distinct and sweet flavour. Cooking Tip! One of the best cooking methods is to steam or poach them in salted water, then season with lemon, black pepper, garlic and onion. Mud crab is also delicious in soups, bisques or as a filling for seafood tortellini.
Redclaw Lobster Scientific Name: Cherax quadricarinatus Seasonality: Harvested all year Description: Red Claw crayfish are comparably priced to other shellfish and can be easily used as an alternative for buffets and platters. They have a sweet-flavoured flesh. Ideal for soups and bisques, they can also be barbecued, steamed, grilled and pan fried, in and out of the shell. Cooking Tip! Put live redclaw into fridge overnight to humanly kill and avoid the legs falling off during cooking. Can be cooked whole by placing into boiling salted water for 5 - 7 minutes or split in half and grill.
Red Emperor Scientific Name: Lutjanus sebae Seasonality: All year Description: This majestically coloured finfish is superb to eat and its thick, white juicy flesh will leave you well satisfied. Cooking Tip! Can be cooked whole by either baking, steaming or deep frying, but is also ideal for use in fillet form for grilling, barbecuing, steaming and frying. 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.
Scallop Scientific Name: Amusium spp. Seasonality: Mainly from November to April Description: Strong and rich in flavour, scallops are a tender, sweet morsel like no other. Their creamy colour and soft, firm texture make for a gourmet delight. Cooking Tip! Scallops are popular grilled or barbecued. Grill then drizzle with lime juice and olive oil or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum. Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce.
Spanish Mackeral Scientific Name: Scomberomorus commerson Seasonality: All year round Description: Among Australia's most important commercial finfish, and an extremely popular seafood, mackeral has a thin, edible skin with few scales and sports an essentially boneless fillet. Cooking Tip! Mackeral can be marinated, poached, fried, baked, grilled, barbecued or smoked. One should always take care not to overcook mackeral and , if frying, the mackeral should be lightly slated first.
Yellowfin Tuna Scientific Name: Thunnus albacares Description: Tuna's thick fillets make succulent meat substitutes. The finfish has a beautiful coarse grain. Tuna ideally served rare but can be cooked to your preference. Cooking Tip! Ideal for cutlets and steaks, tuna can be grilled, barbecued, smoked, poached or marinated or as sashimi. Grilled or barbecued, tuna is best seared and left quite rare in the centre. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic and Japanese wasabi, soy and pickled ginger. Alternatively, bake tuna with a herb crust to seal in the flavour and prevent it from drying out. If marinated, use lemon, garlic oil, vinegar and fresh herbs and can be served as is.
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