SPECIES

Reef Ocean Perch

Helicolenus percoides

With a usual length of around 30cm, Reef Ocean Perch are the perfect 1-2 person whole fish. Inhabiting deeper ocean waters primarily off south east Australia, with big bucket mouths, their diet consists of mostly deep-sea crustaceans and cephalopods. This keeps the flavour light and sweet, with just enough fat to keep it interesting. Though the Reef Ocean Perch is a versatile flesh, they are best steamed whole. Ask your fishmonger to clean your fish which leaves you to fill the gut cavity with a wilting green and some sliced ginger and garlic. Score the fish to the bone two to three times each side and place in a steamer basket. Being small, these fish shouldn’t take much longer than 5-6 minutes. Check the flesh up against the spine to measure how cooked the fish is. A good trick is to take the fish out of the heat just before it’s ready, allowing the residual heat of the fish to complete cooking perfectly.

DIVE DEEPER

COMMERCIAL NAME

Reef Ocean Perch

Method of Capture

Trawl

Region

Southern Australia

Other names

Coral Cod, Coral Perch, Jock Stewart, Kuriarki, Ocean Perch, Red Gurnard Perch, Red Gurnard Scorpionfish, Red Ocean Perch, Red Perch, Red Rock Perch, Scarpee, Sea Perch

Scientific Family

Sebastidae

Seasonality

Available year round

Size

Grows to a maximum length of 47cm.

Price range

Medium priced.

Alternative Species

Bigeye Ocean Perch, Longfin Perch.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and fillet form. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish or fillets in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets or cutlets for up to 3 months, below -18ºC.

COOKING TIPS

Reef Ocean Perch has a fine, delicate flake to the flesh and a broad, sweet flavour, so works well with lighter flavours and cooking methods.

COOKING METHODS

An ideal fish for steaming, either whole or filleted.

Flavour pairings

Try using aromatic flavours such as garlic, ginger, and soy to highlight the inherent sweetness in this fish.

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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