Fish Guide

INGREDIENTS

When a recipe calls for a firm or medium-textured fish fillet

METHOD

Delicate-Textured Fish

1. Red Cod, Gemfish, Flounder, Hake, Hoki, Lemon Sole, NZ Sole, Leatherjacket, Turbot, Southern Blue Whiting, Oysters

2. Characteristics –

3. Flake easily when cooked and best microwaved or baked in foil or enclosed before cooking and is helpful if it is coated with crumbs or batter before cooking.

Medium-Textured Fish

1. Blue Cod, John Dory, Red Gurnard, Kawahai, Mackerel, Sea Perch, Orange Roughy, Tarahiki, Trevally, Snapper, Skipjack, Alabacore and Southern Bluefin Tuna, Mussels

2. Characteristics –

3. Are suitable for all cooking methods, and although they will flake into thick flakes when cooked, they will hold their shape well during cooking.

Firm-Textured Fish

1. Alfonsino, Bluenose, Groper, Rock Cod, Black Oreo Dory and Smooth Oreo Dory, Salmon, Bluefin Tuna, Rig

2. Characteristics –

3. Will not flake readily when cooked, so are ideal in dishes where you want the fish to retain its shape. Firm textured fish is best in casseroles, soups and being cooked where moist heat is used, like steaming or poaching.

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