The largest freshwater fish found in Australia, Murray Cod is a fierce predator feeding on Yabbies, other fish, frogs, mice and even ducks, tortoises, water dragons and snakes.Its wild population has been dramatically reduced by changes to its habitat, the introduction of foreign species (such as carp) and excessive commercial and recreational fishing. Since the mid-1990s there has been a ban on commercial fishing and only farmed fish are commercially available. It has olive-yellowish green skin marbled with small brown spots and a creamy white belly.Its natural habitat is throughout the Murray Darling Basin in south-eastern Australia, including SA, VIC, NSW, ACT and QLD favouring slow flowing, muddy rivers and billabongs where it hides among sunken logs near shaded cover such as large rocks or overhanging vegetation.It is farmed in NSW, VIC and QLD and is endemic to Australia. Three other members of the genus , Mary River Cod (), Trout Cod () and Eastern Freshwater Cod () are sold under the name Murray Cod.

DIVE DEEPER

COMMERCIAL NAME

Murray Cod

Method of Capture

Region

Other names

Blue Cod, Blue Nose Cod, Bluenose, Cod, Codfish, Goodo, Greenfish and Murray Perch, Ponde, Rock Cod.

Scientific Family

Percichthyidae (Temperate Basses).

Seasonality

Available year round, though supply is limited (usually available by pre-order).

Size

Grows up to 1.8m long and over 100kg, though most commonly seen at 55-65cm and 2-5kg.

Price range

High priced.

Alternative Species

Leatherjackets, Pearl Perch, West Australian Dhufish.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted), but usually as skinless fillets. In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh smell. In fillets, look for white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish and 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 for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 45%. Has a medium flavour, low oiliness and moist, medium-textured flesh with large flakes and few bones, which are easily removed. The thick skin is best removed. 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, pan-fry, stir-fry, bake, grill, barbecue. A good plate-sized fish cooked whole. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Chilli, coriander, fish sauce, garlic, ginger, green onions, lemon, lime, mirin, olive oil, olives, sesame oil, soy sauce, tomatoes.

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.