SPECIES

Luderick

Girrelidae

Ranging from south east Queensland to Tasmania and South Australia, this really is a fish with two distinct personalities. Luderick can live in both brackish, muddy waters, as well as the ocean. The further up an estuary that the Luderick lives, the more developed the flavour. If the fish has been caught in the ocean, expect a cleaner, more subtle flavour. Luderick have a great oil level - not too much, but enough to prevent the fish from drying out during cooking. One of our favourites for fish and chips.

DIVE DEEPER

COMMERCIAL NAME

Luderick

Method of Capture

Mesh netting,
Trawl (bycatch)

Region

Southern Australia,
Eastern Australia

Other names

Blackfish, Black Bream, Sweep, Parore (NZ)

Scientific Family

Girrelidae

Seasonality

Available year-round, peaking between May and November and considered a winter species.

Size

Maximum size of approximately 4kg and a length of 70cm.

Price range

Low to medium priced when whole, fillets can be higher priced when out of season

Alternative Species

Atlantic Salmon, Barramundi

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold mainly whole (gilled and gutted) and occasionally in fillet form (usually skinned). In whole fish look for lustrous skin, soft flesh, and a pleasant, fresh sea smell. In fillets, look for white, soft, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

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

Has a distinctive mild iodine, seaweed flavour (based on their herbivore diet). If caught in the ocean, the flavour will be more oceanic but still a distinctive flavour.

COOKING METHODS

Dry methods of cooking such as grilling, baking or barbecuing are recommended for fillets, while whole fish can be baked, barbecued or steamed. Black fish also holds up well when used in wet preparations such as soups or curries when cut up into chunks instead of fillets.

Flavour pairings

Corriander, lemongrass, chilli and ginger.

IMPORTS

None.

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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.

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

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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

Consectetuer Adipiscin

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Consectetuer Adipiscin

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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.

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