Probably the most iconic local fish species, sand flathead are by far the most common species caught by recreational fishers in Tasmania (where these bottom-dwelling fish naturally thrive in big numbers, close to shore). It is a mild, slightly sweet fish, which is delicious simply pan fried or grilled with the skin on. It’s firm, fatty, scalloped flesh also makes it great for steaming and poaching.
A small, schooling fish species, common jack mackerel have historically been used primarily for bait and fish meal. However, more and more people are discovering the joys of eating these tasty, highly nutritious, highly sustainable species, too. Simply grilled whole, over the barbecue, served with a squeeze of lemon and eaten whole is hard to beat!
Blue eye trevalla:
A beautiful cooking fish, blue eye trevalla is the gem of many a Tasmanian seafood restaurant menu. They are big, thick-bodied fish who thrive in sub-Antarctic and southern waters all year round in healthy numbers, making them very popular for commercial fishers (despite some by-catch issues). The flesh is firm, keeping its shape well whether being baked, fried, grilled or barbecued, and its mild, delicate taste combines well with other strong flavours, making it a common crowd-pleaser.