To Cook

The average yield is 70-75%, with a higher yield from larger fish.

Has a delicate flavour, low-medium oiliness, and moist, soft texture when freshwater-reared; saltwater-reared has a richer flavour, higher oil content and moist, firmer flesh, similar to Atlantic Salmon, though with a deeper colour.

The flesh colour is an orange/red 

Cooking Methods

Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. An attractive fish cooked whole. The flesh has good gelling characteristics and works well in mousseline or minced for fish cakes and fish balls.

The firm flesh of saltwater-reared fish holds together well in soups, curries and casseroles and can be cubed for kebabs. It is ideally served rare.

Almonds, bitter and peppery greens (endive, radicchio, rocket, watercress), butter, capsicum, citrus, curries (especially Thai-style red curry), English spinach, garlic, mayonnaise, olives, pasta, sorrel, vinegar, wine (red and white).
 

Salmons, other Trouts, Yellowtail Kingfish