Four similar species are marketed as Queenfish, they all have long bodies, looking more like mackerels than like the other members of the Trevally family. Available wild caught they are free-swimming marine fish found in tropical, often quite shallow, waters of the continental shelf from Shark Bay (WA) to Batemans Bay (NSW). They are caught using gill nets, by lining and trolling.

DIVE DEEPER

COMMERCIAL NAME

Queenfish

Method of Capture

Region

Other names

Deep Leatherskin, Double-spotted Queenfish, Giant Dart, Giant Leatherskin, Leatherskin, Needle-scaled Queenfish, Queenie, Skinny, Skinnyfish, Slender Leatherskin, Talang Queenfish.

Scientific Family

Carangidae (Trevallies).

Seasonality

Mostly available from June - October, though supply is limited.

Size

Commonly 50-100cm and 1-7kg, but can grow to 14kg and 120cm.

Price range

Low priced.

Alternative Species

Silver Perch, Morwong, Gemfish, Warehou, Samsonfish, Snapper.

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 pale reddish-brown, 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 for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 35%. Has a slightly fishy flavour, and slightly oily, dry firm flesh with medium flakes and few bones, which are easily removed. The leathery skin is best removed.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, bake, grill, barbecue, smoke, pickle. It tends to be dry so marinating prior to cooking helps prevent drying out, as does wrapping in foil or banana leaves if baking or barbecuing.

Flavour pairings

Basil, caraway, chilli, coriander, cumin, curry, fennel, garlic, ginger, herbs (such as coriander, dill, French tarragon, parsley, sage, thyme), lemon, lime, olive oil, onion, oregano, sesame oil, soy sauce, tamarind, teriyaki sauce, tomato, vinegar, wasabi, white wine.

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.