SPECIES

Eastern Red Scorpionfish

Scorpaena cardinalis

With about a dozen commonly-used names (including Red Rock Cod, Billy Bogan and… Poor Man’s Lobster!), this fish can be a bit intimidating due to its numerous venomous spikes! But don’t be afraid – the professionals at Sydney Fish Market can handle this fish for you.

With a taste and texture extremely similar to Australian Rock Lobster, this fish’s slightly freaky look belies its absolutely delicious eating qualities. We reckon steamed or deep-fried is the way to go. One whole fish can easily feed 4 people if you’re looking to impress at your next dinner party!

DIVE DEEPER

COMMERCIAL NAME

Eastern Red Scorpionfish

Method of Capture

Trawl

Region

Eastern Australia

Other names

Red Rock Cod, Billy Bogan, Poor Man’s Lobster

Scientific Family

Scorpaenidae

Seasonality

Available year-round, peaking in autumn and winter.

Size

Can grow to total length of 45cm, but are usually closer to 30cm.

Price range

Medium priced

Alternative Species

Crustaceans like Rock Lobster, bugs, and crab.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold mainly whole (gilled and gutted) and occasionally in fillet form (usually skinned). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pale pinkish, firm, lustrous, moist flesh with some dark veins and without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gutted and cleaned thoroughly as soon as possible (completely remove the lining of the abdominal cavity and the white fat along the abdominal wall). Wrap whole fish and fillets in 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 for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 35%. Has a mild, sweet flavour, low oiliness and moist, soft-medium flesh.

COOKING METHODS

Steam, poach, pan-fry, bake or barbecue. A good plate-sized fish cooked whole (especially steamed, Chinese-style). Their flesh also works well in mousseline.

Flavour pairings

Chilli, coriander, garlic, ginger, lemon, lemongrass, lime, soy sauce.

IMPORTS

Frozen fillets are imported from South East Asia.

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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

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

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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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Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.

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