Exotic Fish

Croackers, groupers, jacks, parrotfish, snappers, swordfish, tuna...

Croakers or drums

• Weight - 0.5-2+ kg
• Season - all year
• Preparation - whole fish, steak, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Groupers

• Weight - 0.5-2+ kg
• Season - all year
• Preparation - whole fish, fillet, skin/scale, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Jacks

• Weight - 0.5-1 kg
• Season - all year
• Preparation - whole fish, fillet, steak, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Parrotfish

• Weight - 0.5-1 kg
• Season - all year
• Preparation - whole fish, skin/scale, trim
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry,
• steam

Snappers

• Weight - 0.5-4 kg
• Season - all year
• Preparation - whole fish, skin/scale, trim
• Cooking - bake, braise, grill, microwave, steam

Swordfish

• Weight - 50-200 kg
• Season - all year
• Preparation - cutlet, steak
• Cooking - bake, braise, grill, microwave, poach, shallow fry

Tuna (skipjack)

• Weight - 2-5 kg
• Season - all year
• Preparation - fillet, cutlet, steak
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Guide reproduced courtesy of the Seafish Industry Authority (Seafish)