Though much more renowned in New Zealand (where it is called Tarakihi, grows much larger, and is loved as a fish and chip species) the Jackass Morwong calls the entire southern half of Australia home as well. Preferring waters of an intermediate depth of between 100 and 400 metres, they’re not fussy about their habitat, happily congregating over sand and gravel beds as much as a reef system. This makes them easy to target and catch, both of which helps keep this fish low-priced. Cooking is as easy as filleting, crumbing, and pan-frying. Though also excellent cooked whole, remember to remove the black lining of the stomach cavity (a dedicated very firm toothbrush does a great job) before cooking, as it may impart some bitterness.

DIVE DEEPER

COMMERCIAL NAME

Jackass Morwong

Method of Capture

Trawl

Region

Southern Australia

Other names

Teraki, terakihi, grey morwong, sea bream, jackass fish, perch, silver perch, squeeker perch, deepsea perch, mowie.

Scientific Family

Cheilodatylidae

Seasonality

Available year round, peaking from December-May.

Size

Usually around 40‑60 cm in length and less than 3 kg.

Price range

Medium priced.

Alternative Species

Other Morwongs, Grey Mackerel, Snapper.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole, but more commonly as fillets. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for firm, lustrous, moist flesh without any dull brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is gutted and cleaned thoroughly. Wrap whole fish, fillets, cutlets and steaks 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, cutlets or steaks for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 70-75%. Has a mild flavour, low oiliness, medium-firm textured flesh with large flakes.

COOKING METHODS

Poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, pickle. Best wrapped in foil or banana leaves if baking or barbecuing, to prevent it drying out.

Flavour pairings

Balsamic vinegar, black pepper, char-grilled vegetables (such as eggplant, capsicum and zucchini), chilli, curry pastes, garlic, herbs, lemon, lime, olive oil.

IMPORTS

No.

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