SPECIES

Tailor

Pomatomus saltatrix

A true fisher’s fish, Tailor live in abundance in coastal waters in the southern half of Australia where it is caught in estuaries, off beaches and in shallow ocean waters by both recreational and commercial fishers. They live in large schools and feed aggressively on small baitfish which impart an evenly distributed oil throughout the flesh.

This is a species that benefits from proper handling and as most Tailor are line-caught, has become standard practice. These methods extend the shelf life of the Tailor as well as improving the quality of the flesh.

They're easy to cook; you can use a variety of methods but it’s good to keep things simple. Whole fish are best either wrapped in foil and baked, barbequed or grilled directly over coals.

DIVE DEEPER

COMMERCIAL NAME

Tailor

Method of Capture

Line

Region

Northern Australia
Eastern Australia

Other names

Bluefish, Shad, Anchova, Chopper, Tailer

Scientific Family

Pomatomus saltatrix

Seasonality

Available year-round, peaking in Autumn and Spring.

Size

Usually between 30-50cm in length.

Price range

Low priced.

Alternative Species

Australian Salmon, Sea Mullet, Sardines.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and in fillet form. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pale pink to brown, firm, lustrous flesh without any discolouration or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gutted and cleaned thoroughly; Australian salmon must be bled and chilled rapidly after capture as the flesh spoils quickly. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 42%. Has a strong flavour, medium-low oiliness and dry, medium-textured flesh with a few rib bones that are easily removed. The flesh colour lightens when cooked and smaller fish are better eating, as the larger ones are drier. Cut thick fillets into serving-size portions.

COOKING METHODS

Poach, pan-fry, stir-fry, bake, grill, barbecue, smoke, pickle. Larger fish are best marinated and/or wrapped in foil or banana leaves if baking or barbecuing, to prevent the flesh drying out. For a milder flavour, remove the strip of dark red muscle from just beneath the skin.

Flavour pairings

Basil, capsicum, chilli, cumin, curry, garlic, honey, lemon juice, mint, onion, red wine, rosemary, tomato, vinegar.

IMPORTS

No.

Find similar species by tag

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

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

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