Gummy Shark
Gummy sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes. They are commonly used for the traditional “fish and chips” but should not be overlooked for barbecuing, poaching, braising and baking. Newborn and juvenile gummy sharks aggregate in many areas across southern Australia
Saw Shark
Sawsharks are relatively small sharks characterised by a long tapering rostrum (snout) with numerous sharp teeth along its margins. Paired elongated barbels (feelers) originate from the ventral side of the rostrum.
School Whiting
Eastern school whiting is prized for its sweet, delicate flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, but the most common is frying. Careful handling is required because of their soft and delicate texture.
Tiger Flathead
Tiger flathead are found in Bass Strait from Portland through to NSW and around Tasmania. They are more common in the southern waters. This species is predominantly found offshore but tiger flathead also inhabit shallow coastal bays.
John Dory
Dories have succulent, white, sweet and finely textured flesh.
They can be baked, grilled, barbecued, fried, steamed or poached.
Dory fillets are delicate and often best coated or wrapped in foil for cooking.
Boarfish
A large boarfish with a moderately deep, compressed body, exposed striated head bones, a low knob on the nape and a very long concave snout, that becomes longer and deeper with age. Anal fin with two spines. Greenish brown above, paler below, with 3 broad indistinct oblique stripes across body. Adult males are sometimes peppered with yellow spots.