Species	Comment	Flavour	Cooking Methods
Albacore	A species of tuna with a meatier flavour often sold as steaks but not used as sashimi. Best if not cooked through.	Tomato, garlic, bay leaves, chilli, olive tapenade.	Indian curry with yoghurt sauce. Marinate kebabs in sweet soy. Poach, shallow fry, bake, grill, barbecue, smoke.
Cuttlefish	Caught around the coast of Australia. Mantle contains a white bone - often given to caged birds. Lower price than other cephalopod molluscs.	Pleasant tasting, tender flesh. Salt and pepper seasoning for deep frying. Chilli and garlic marinade for grilling. Asian flavours in salads or braised with tomato, garlic and wine.	Steam, poach, deep fry, shallow fry bake, grill, barbecue, sashimi.
Flathead	More than 40 species, tiger flathead is most highly regarded. Sold whole and as fillets.	A very popular tasty fish. Excellent for fish and chips. Serve grilled with tomato relish. Baked whole or as thick cutlets with lemon and olive oil.	Steam, poach, deep fry, shallow fry, bake, grill, barbecue.
John dory	Renowned for its delicate sweet flavour and fine texture. A high priced fillet, buy skin on, look for the distinct dark spot or "thumb print".	Use delicate herbs such as tarragon, dill, parsley or chervil in butter sauces such as beurre blanc.	Steam, poach, shallow fry, bake, grill, barbecue.
Leatherjacket	Thick leathery skin that peels off easily, hence the name. Good value for money and delicate mild flavour.	Bake whole with herb crust or cut into sections and add to soup. Use a light Asian marinade for barbecuing.	Steam, poach, shallow fry, bake, barbecue, smoke.
Ling	Ling is only sold as fillets, due to it's appearance and slimy skin. Fillets are thick, white and boneless with a delicate flavour.	Top with herb crust for baking. Add to curry sauce. Barbecue and serve with char grilled vegetables. Steam or poach with citrus sauces or verjuice.	All cookery methods except sashimi.
Mirror dory	Cheaper relative of John dory, it has a similar shape and same extending mouth but has bright silvery skin, the fillets have few bones.	Delicate moist flesh with fine flakes, butter sauces and delicate herbs such as tarragon, dill, parsley and thyme, often poached other seafood such as scallops or prawns.	Poach, steam shallow fry, bake, grill, barbecue.
Ocean perch	Commonly 25-35cm in length it has attractive pink-red skin, use caution when handling the whole fish, as there are numerous spines.	Delicious flaky moist flesh, popular steaming fish. Heads and bones make excellent stock. Steam and serve with a mild soy based sauce. Pan fry fillets with zucchini, leeks, asparagus and parsley.	Steam, poach, shallow fry, bake, grill.
Redfish	There are five common species of redfish. Mostly sold as fillets, as the tiny scales are hard to remove.	Naturally "sticky" binding qualities for fish cakes, mousses and quenelles. Sweet tasty fillets for pan frying use tomato, fennel and cajun spices. Thai fish cakes with cucumber and lime dressing.	Shallow fry, bake, grill or barbecue.
Snapper	The 'prince of the sea' with its beautiful pink scales and versatility in cooking. Large whole snapper, 2-4 kg, from SA and WA are excellent quality and value through winter.	Salt bake and serve with coucous salad and tahini sauce. Steam and pour on ginger, garlic, soy and sesame.	All cookery methods. Look for 'spiked' snapper for sashimi.
Spanner crab	Bright orange to red with spanner shaped claws. Flesh is sweet flavoured, softer and coarser than other crabs. Sold live or cooked, lower priced than other crabs.	Do not re-cook cooked crabs. Mix meat with chives and fill an omelette. Add to noodle salad with coriander and mint. Toss meat with olive oil, lime, chilli and pasta.	Boil, steam, poach, stir fry.
Warehou	Silver warehou and blue warehou are most common types. Blue warehou are more highly regarded for flavour. Sold as fillets, very versatile and good value.	Marinate in Asian flavours for barbecues. Serve with chilli jam and noodle salad or bake with olive crust.	Steam, poach, deep fry, shallow fry, bake, grill, barbecue.
Sand whiting	One of several whiting species, long thin silver body, with yellow pelvic and anal fins. Delicate flavour, medium texture, moist flesh. Medium to high priced.	Use spice crusts, delicate herbs, such as tarragon or parsley. Light citrus butter sauces, avocado and tomato salsa.	Steam, bake, barbecue, grill, pan fry, deep fry.