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2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOMEBONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Swordfish are becoming more popular food fishes in Australia. Swordfish is often described as the most “meat-like” of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking. Alternates to Sword fish, such as Striped Marlin have flesh that is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours. Try char-grilling but keep the centre rare to avoid dryness.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Tunas have firm, thick fillets and make succulent meat substitutes. It is important to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better to use the back loin, which has a lower oil content. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species’ superb eating qualities raw. Grilled or barbecued, tunas are best seared and left rare centrally. 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, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out. To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will “cook” the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook. Sashimi, carpaccio, or tartare blended with Atlantic salmon is ideal for tuna, married with dill, garlic, lemon and pepper. Tuna is also an excellent dish sliced thinly and briefly dropped into simmering “fish stock” or cooked as an Asian “hot-pot” to each diner’s preference. Invite guests to choose the degree to which they want their tuna cooked—just as they would with a steak.

2 Portions (Approx 140g each)

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices are suitable styles for cooking ling. Because of its moistness, ling is ideal for puréeing and making into terrines or the “Thai fish cakes”. Alternatively, to exploit the firmness of the flesh, slice into strips and plait with salmon or trout, poach in a good bouillon and serve with a light citrus meunière (lightly browned butter with lemon juice and parsley).

2 Portions (Approx 140g each)

ALL FISH FILLETS ARE SOLD BONELESS, HOWEVER SOME BONES MAY STILL REMAIN, TAKE CARE WHEN CONSUMING.

One of Australia's favourite fish. A tender, white to pinkish flesh and a sweet and mild flavour make snapper a popular and versatile finfish, suited to poaching, steaming, frying, baking, grilling, barbecuing, smoking or sashimi. Try deep frying fillets in batter or crumbs and serve with tartare sauce. Alternatively, leave snapper whole—wings, head and all—score well on both sides, and deep fry. Serve with sweet chilli, coriander and lemongrass dressing for a perfect result. Place slices of fresh ginger, garlic and lemongrass into the cavity of whole snapper, char-grill lightly then bake in a covered container with a small amount of pineapple juice. This provides an interesting combination of flavours. Smoked snapper is excellent for a seafood pie or pasta when blended with a béchamel sauce. Snapper comes in many sizes, making it very versatile. It is excellent as a buffet piece, whole, filleted or as cutlets. Snapper is superb smoked and is also becoming popular for sashimi. Snapper also makes a great base for a seafood terrine or pâté.

2 Portions (Approx 140g each)
ALL FISH IS SOLD BONELESS, HOWEVER SOMEBONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

The barramundi is one of Australia’s most popular food fishes. It is well known overseas and graces tables of top restaurants around the world. Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions and the firm texture makes it a versatile finfish to work with. Edible parts include wings, frames, cheeks and rib offcuts. Wings are reasonably priced and are very flavoursome - coated in Asian (five spice or szechuan pepper) or Cajun spice mix (paprika, ground black pepper, onion powder, cayenne pepper, dried oregano and thyme) and deep fried they make unbelivable finger food or beer snack. The frames and heads can be used to flavour fish stock. Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. For excellent results, barbecue and then serve with a dressing of lemon and dill butter sauce, or add to an Asian-style stir-fry. For a distinctly Australian experience, wrap whole barramundi stuffed with lemon aspen or muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias. The Aborigines traditionally wrap barra-mundi in the leaves of the wild ginger plant and bake it in hot ashes. Baby barramundi is best served whole (scaled, gutted and cleaned) as it is an ideal plate-sized fish. The fine skin can be left on during cooking. It is good barbecued or baked wrapped in paperbark or banana leaves to protect the delicate flesh.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Gummy Shark (also called Flake) is one of Australia's premium eating sharks. If buying Flake ensure you ask if it is Gummy Shark, as this is the only Australian shark allowed to be called this. As a smaller shark it has a sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been used for “fish and chips” because they have no bones, but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh. If you buy whole or catch, and are going to barbecue the shark it is good to remove the skin before cooking, to prevent it shrinking and tearing the flesh. Shark is excellent for children as there are no bones and can be used to make great fish nuggets. The texture of shark also makes it a great ingredient for fish cakes or kebabs. Make good use of the firm flesh and enhance the flavour by cooking slowly with strong tomato and herb sauce. Some sharks can have an amonia smell. A handy tip if you are worried about any ammonia odour in shark flesh can be reduced by soaking it in milk, vinegar and water or lemon juice. If you are concerned ask your fish monger or reject when buying the fish.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Yellowtail kingfish, the premium member of this group, has a medium to strong, distinct and pleasing flavour. With few bones and a good recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks but can be cooked whole. The most suitable methods of preparation for yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying. More recently is has become very popular due to its while succulent flesh for making sashimi. Wrapping in foil helps retain moisture when barbecuing and baking. Because of its flavour and colour, yellowtail kingfish marries well with other finfish, such as tuna, either cooked or served raw. Grilled cutlets or steaks are great for presentation and suit Cajun-style cookery or the flavours of lemon and soy, ginger or chilli—chilli jam marries especially well. Because yellowtail kingfish can be a little dry, the use of a good citrus and garlic marinade prior to cooking will help to retain moisture during the cooking process. The other species listed here can be treated similarly and are ideal cubed and placed on skewers alternately with onion, cherry tomato and capsicum.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Blue-eye trevalla, is considered by many people to be one of the finest table fish caught in Australia's southern waters. It is a very versatile and popular fish, due to its firm, moist and delicately flavoured white flesh. Available all year, the blue-eye trevalla is a big, thick-bodied finfish that has gained a great following in the past twenty years. Its mildly flavoured flesh is excellent eating. This firm-fleshed finfish lends itself well to most methods of cooking. Fillets are best enjoyed grilled or fried - cut into cubes coated individually with a herbed crumb or batter mixture it makes a tasty morsel for finger food. To ensure even cooking when deep frying, use thin portions only. These can be achieved by using a butterfly cuthe emergence of blue-eye trevalla cutlets as a popular form for this finfish will give you some extra scope in preparation. With the marrying flavours of wasabi, soy and ginger, blue-eye trevalla is also superbly suited to sashimi. Heads and frames are occasionally available and make excellent soup and stock.

2 Portions (Approx 140g each)
ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world’s best. Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blue Atlantic salmon is perhaps best eaten rare after barely searing it on a very hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting food marriages. Serve with roasted capsicum and a balsamic vinaigrette (or a pepperonata with a similar taste), tapenade, garlic mayonnaise, and bitter greens such as arugula or endive. Atlantic salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation, especially if served on a beurre blanc. Due to its rich flavour, striking colour and excellent texture, Atlantic salmon is widely used for mousseline, terrines and finfish pâtés, roulades, or as a filling or stuffing for white finfish and seafood lasagnes. Add just enough Atlantic salmon to give a distinctive taste. Use various parts of Atlantic salmon for many preparations, such as the head and frame for soups and stocks, flesh from the frame for fish patties, and roe for “caviar”. Try serving Atlantic salmon as a Japanese sashimi with wasabi (see recipes page - Atlantic salmon mille feuille) or poach whole and serve cold.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.
OCEAN TROUT, THE WAGYU OF THE SEA.™ WITH ITS VIBRANT INTENSE COLOUR, PURITY OF FLAVOUR, AND LUSCIOUS MARBLING; IT HAS A CREAMY SUCCULENT TEXTURE WHICH IS VELVETY.

2 Portions (Approx 140g each)

Dories are fine table fishes, readily available freshly chilled and frozen all year round. They have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower the delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Asian flavours of chilli, coriander and lime are more suitable when frying whole. For fillets to be grilled, herbed butters or oils are suitable and even a salad of fresh dates and orange with parsley is complementary. Roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc. Dory fillets are delicate and often best coated or wrapped in foil for cooking.

approx. 5 Fillets
ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached, pan-fried or grilled. But many argue it is the best Australian fish for fish’n’chips. The sweet flesh, which can tend to dry out sightly with most cooking methods, is moist, flaky and tender when encased in a light tempura style batter, and served with chips and tartare or mayonnaise. The use of a sauce or marinade will overcome the slightly dry texture sometimes evident in these fishes after cooking. Experiment with baking, barbecuing and poaching or add flathead to a bouillabaisse. Add zest with lemon or dill, tomato relish, balsamic vinegar and garlic. Skinless flathead fillets have a good recovery rate and are well known to most diners.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Quickly becoming more popular throughout Australia, blue grenadier provides a large, medium thickness, boned-out fillet with a thin, edible skin. The skin is usually removed from imported product. An increasing number of people are trying these finfish as fillets or cutlets. Blue grenadier has a delicate, sweet, succulent flavour, with moist flesh that flakes easily. When raw, its flesh is soft and requires careful handling. It is most suited to frying or baking because of the low oiliness of the species, but it is also excellent for grilling or barbecuing. If frying blue grenadier fillets, a light batter or crumb is best. Serve these with a strongly flavoured citrus aioli and crisply fried basil leaves for both flavour and presentation. Try deep frying and serving with chips. Blue grenadier is also an ideal finfish to include in fish cakes, served with sweet chilli or soy and coriander dipping sauces.

Approx 6 Fillets
ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Whitings are prized for their sweet, delicate flavour. None more so than the might King George Whiting. Some argue this is Australia best table fish. As such they should be treated with respect and not overpowered with flavour. They are versatile fishes that can be prepared in a number of ways including steaming, baking, barbecuing and grilling, with frying the most common. Careful handling is required because of their soft and delicate texture. Fried whiting fillets are fantastic served with chips. Smaller whiting are delicious deep fried whole. Steamed whiting fillets with the rib bones carefully removed have a well-earned reputation as an ideal food for invalids and children because they contain very little oil and are easily digested. Butterfly fillets are also popular as there are few bones. With the exception of trumpeter whiting, which has soft flesh, all whiting species can be used for sashimi. Complementary flavourings for whiting are the herbs dill, basil, chives, parsley and tarragon. When whiting is grilled or barbecued, a salad of grapefruit, orange, lime and lemon, with a citrus and olive oil dressing, will complement the flavour wonderfully. Other suitable sauces and condiments are lemon and herbed butters or buerre blanc. Crusts of cumin, coriander and ground turmeric also make a tasty addition.

From smoked wild herrings, this product is endowed with an exquisite flavour and an intense aroma. Avruga Roe has got the extraordinary look of caviar, an intense and bright black colour with a delicious smoky taste. Used by the most renowned chefs and restaurants all over the world.

Succulent WA octopus, without the trouble of preparation – these tender tentacles have been steamed and marinated so they’re ready to eat out of the Jar.

These glistening blue bubbles, referred to by fans as ‘sapphires of the ocean’ are the roe of wild Shark Bay Scampi. They hold their eggs in sacs external to their bodies on the underside of the tail, contributing to their natural salty flavour. Chefs have described the taste of Scampi Caviar as that of the ocean, highlighting the brininess of anything that it is added to. Compared to the luxurious Sturgeon Caviar, Scampi Roe has a lower fat content and therefore is not considered creamy in texture, but its firm texture can create a satisfying pop in the mouth.

Beautiful translucent little orange balls of

smoky & briny goodness. Take a spoonful in your mouth and listen to the sound of the sea as the most amazing thing happens. The tiny orbs burst in your mouth with incredible flavors that spell out only one word – more. The salmon roe has one more trick in its sleeve. It is less salty than the sturgeon caviar. Enjoy that popping release of smoked briny yet sweet ocean liqueur.

Premium Australian Marinara Mix Ingredients: Australian Seafood only, nothing imported.