Nannygai
Demand for Nannygai was small until their name was changed for marketing purposes to “Redfish” it is now a very popular table fish with a delicate to mild and slightly sweet taste. Firmish flesh, Usually caught commercially by longlining day boats
line caught, Esperance, FV Veronica 2
25
Flounder
This fish is common in estuaries and bays of Western Australia, including Swan Estuary Marine Park and Walpole and Nornalup Inlets Marine Park. Flounder is a mild-tasting fish with a slightly sweet undertone. Its texture is delicate and fine with low levels of oiliness and moisture, whole grilled only with garlic butter.
A. Rule, Albany
25
cobbler
Cobbler are ‘endemic’ to Australia, meaning they’re only found here. They live in the southern half of the country, in coastal and estuarine waters up to about 30 metres deep. Cobbler has soft, delicate flesh that’s good to eat
G.M. Sharp, Albany
swordfish
Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. It is sold exclusively in steaks. Its mild taste makes it a particularly good choice for those who are unsure if they like fish. Swordfish is particularly good grilled, either as a steak or kebabs, and it’s also delicious broiled and sautéed.
line caught, back of Rottnest, Ocean Wild Fishing
17
gummy shark
Feasting on all sorts of things they are a bit of a forager on or near the ocean floor with Crabs of all shapes and sizes including Blue Swimmer’s, Octopus, assorted fish and even Rock Lobster making up their diet.
Jason Scimone, Bunbury
15