These appropriately named bottom-dwelling marine fish have a flat-triangular shaped head and long tapering body with reddish-brown flecks. Wild-caught, they are found mainly on sand in bays and estuaries, but also on the continental shelf to depths of about 100m, and are caught off southern Australia, primarily southern NSW and Victoria, by trawling, gillnets, Danish seine nets and beach seine nets.It is endemic to Australia and looks very similar to Longspine Flathead, which can be distinguished by a pale blue lower tail fin, and to northern sand flathead which is lighter in colour.

DIVE DEEPER

COMMERCIAL NAME

Southern Sand Flathead

Method of Capture

Region

Other names

Sand Flathead, Bay Flathead, Cliff Flathead, Common Flathead, Sandy Flathead, Slimy Flathead.

Scientific Family

Platycephalidae (Flatheads).

Seasonality

Available year round.

Size

Commonly less than 500g and 40cm, but can grow to 1.3kg and 55cm.

Price range

Low-medium priced.

Alternative Species

Bream, Hussar, Morwong, Redfish, Tarwhine, Whiting.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and in fillet form. In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings (some dark veins may be visible) 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 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 30%. Has a slightly sweet flavour, low oiliness and slightly dry, medium textured flesh with fine flakes. Their unusual shape means that there are relatively few bones, mostly towards the head section of the fillet, which are easily removed. The bones make good stock. Cut thick fillets into serving-size portions to allow even heat penetration.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, bake, grill, barbecue. It is best wrapped in foil or banana leaves if baking or barbecuing, to prevent it drying out. It is an excellent fish battered for fish and chips.

Flavour pairings

Beer batter, beetroot, cauliflower, capers, cornichons, dill, garlic, horseradish, lemon, lettuce, lime, mayonnaise, onions, tartare sauce, tomato, white wine vinegar, yoghurt.

IMPORTS

None.

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.