Available wild-caught, this marine fish has distinctive pinkish-red colouring, orangeish-yellow in mature males which also have a prominent black blotch on the dorsal fins. It is found, often in large schools, over reefs of the inner continental shelf of south-eastern Australia, to depths of about 80m. It’s caught off southern NSW, mainly by lining and trapping.

DIVE DEEPER

COMMERCIAL NAME

Longfin Perch

Method of Capture

Region

Other names

Longfin Orange Perch, Pink Maomao.

Scientific Family

Serranidae (Rockcods).

Seasonality

Available year round, though supply is limited.

Size

Average 500g-1kg and 30-40cm, but can grow to 1.6kg and 50cm.

Price range

Medium-high priced.

Alternative Species

Other Rockcods (see relations, above), Bass Groper, Hapuku, Leatherjackets, Murray Cod, Pearl Perch, Red Emperor, West Australian Dhufish.

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 pinkish-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

Average yield is 47%. Has a mild flavour (with smaller specimens being slightly stronger flavoured, and fish from estuaries sometime shaving a slightly muddy flavour), low oiliness and moist, firm flesh with large flakes and few bones, which are easily removed.The thick skin is best removed. The bones make excellent stock.Score whole fish at the thickest part of the flesh. Cut thick fillets into serving-size portions to allow even heat penetration.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue, raw (sashimi). A good plate-sized fish cooked whole.

Flavour pairings

Butter, capsicum, citrus (lemon, lime, mandarin, orange), herbs (including chives, dill, parsley), olives, tomato.

IMPORTS

Frozen whole fish and fillets of various Rockcod species are imported from India, Myanmar and Namibia.

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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.