SPECIES

Longfin Pike

Dinolestidae

Also known as the Yellowfin Pike, or to fishers, the Stinky Pike, this species is one that until recently was usually returned to the water. They don’t have a great reputation as a table fish, and this is because their protective slime has a pronounced ammonia smell. It is not uncommon to see a burly fisho wincing as he attempts to remove a Pike from a hook without touching it. But this is easily remedied by wiping the skin with a damp cloth and pouring over a little boiling water. You can then treat this fish like you would any of the premium Whiting species - long, thin fillets of soft, sweet flesh that can be crumbed and fried, steamed or even served as sashimi.

DIVE DEEPER

COMMERCIAL NAME

Longfin Pike

Method of Capture

Line

Region

Eastern Australia
Southern Australia

Other names

Yellowfin Pike, Stinky Pike

Scientific Family

Dinolestidae

Seasonality

Available year round, peaking from December-May.

Size

Maximum length of 90cm

Price range

Low-medium priced.

Alternative Species

Whitings.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold whole; fishmongers will gut, scale and clean the fish for you. They will give you the option to keep the head on or removed it. Fillets are also available. Being a smaller sized species, consider the weight (approx 200-300g) needed per person.

STORAGE TIPS

Make sure whole fish is gilled, gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container and when ready to cook, wipe out the cavity with a kitchen paper towel. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC

COOKING TIPS

Average yield is 30% with a mild, subtle, sweet and clean ocean flavour. Soft, tender texture and pearly white flesh. Thin fillets are best wrapped in foil or banana leaves to protect them when barbecuing or grilling.

COOKING METHODS

Most commonly pan fried due to the soft, delicate texture but versatile and can also be steamed, baked BBQ's, grilled and deep fried. Most importantly, cooking time will be short and quick due to the size of the species and the delicate flesh.

Flavour pairings

The most important tip is don't overpower sweet natural flavour. Keep anything you pair with it simple, e.g. butter, lemon, parsley, salt and pepper

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)

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

Consectetuer Adipiscin

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

We're your home of seafood education. Sign up to our newsletter 'The Catch' for all the latest info, straight from the source.

Explore Our Content

Company

© Sydney Fish Market, 2024

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

Follow us: