Living in shallow waters all over Australia (excluding South Australia and Tasmania), the Goatfishes' favourite foods are the small crustaceans that live under the surface of sandy bottoms, usually near reef structures. This diet makes for one of the sweetest meats in seafood, with a tight, fine flake and bright white presentation.

Goatfish have been highly prized for these qualities since the time of ancient Rome and to this day are expensive fish, fit only for the finest chefs from the UK to the Middle East.

In Australia, this fish was first popularised by our migrants from the Mediterranean, which is why you may occasionally see this fish referred to as Red Mullet, Barbounia, Rouget, or Barbarossa. Recipes are as versatile as the cuisines that love this fish, whether it’s dusted in flour, pan fried, and simmered in tomato sauce, or grilled with lemon, garlic, and oregano, or dusted with spices and grilled on the coals.

Though expensive throughout the world, in Australia, this fish is more moderately priced and usually available in the mid-teens per kilo.

DIVE DEEPER

COMMERCIAL NAME

Goatfishes

Method of Capture

Trawl

Region

Northern Australia,
Eastern Australia

Other names

Red Mullet, Goatfish, Blue-Striped Mullet, Barbounia, Rouget, Barbarossa

Scientific Family

Mullidae

Seasonality

Available year-round, peaking from October to January.

Size

Commonly 3-22kg and 50-90cm, but can grow to 55kg and 127cm.

Price range

Medium priced.

Alternative Species

Mackerels, Striped Marlin, Swordfish, Tunas.

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 white to dark pink, 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, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days (it is best eaten as fresh as possible) or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 70-75%. Has a mild flavour, low oiliness and dark red-brown, medium-firm textured flesh with large flakes and few bones. It tends to dry out quickly if overcooked. The centre bone of cutlets can be removed and a filling placed in the cavity.

COOKING METHODS

One of the sweetest meats in seafood, with a tight, fine flake and bright white presentation. Recipes are as versatile as the cuisines that love this fish, whether it’s dusted in flour, pan fried, and simmered in tomato sauce, or grilled with lemon, garlic, and oregano, or dusted with spices and grilled on the coals.

Flavour pairings

Butter, cream, garlic, fresh herbs, lemon, olive oil, onions, pepper, shallots, wine (red and white).

IMPORTS

Canned from Europe and 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