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Queenfish

QueenfishUsageNutrition and SummarySubstitutesMore Fish and Seafood

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.

To Buy Queenfish:
Queenfish is 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.

To Store Queenfish:
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.

To Cook Queenfish:
The average yield is 35%. Queenfish 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.

Queenfish 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.

Queenfish goes well with:
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.


[seafood-data id=39951]
Queenfish Substitutes
  • Silver Perch – Sold whole (gilled and gutted) and fillet forms. In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh smell. In fillets, look for creamy-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh smell.
  • Morwong – Sold whole (gilled and gutted), and in fillet form (often skinned). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for creamy pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
  • Gemfish – A very versatile fish. With its firm to medium texture, large flake and medium flavour, it holds its shape using a range of cooking methods, including shallow frying, grilling, poaching, steaming and smoking. Deep frying and poaching help keep the flesh moist.
  • Warehou – Sold whole (gilled and gutted), and as fillets, usually skinned. In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh sea smell. In fillets, look for off-white to yellowish, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
  • Samsonfish – Sold whole (gilled and gutted), and in fillet and cutlet forms. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets and cutlets, look for pale pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell. The flesh discolours quickly once cut, so it is best to buy whole fish.
  • Snapper – Sold whole (gilled and gutted), in cutlet/steak and fillet (often skinned) forms. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets, steaks and fillets, look for cream-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
When making substitutions in baking and cooking, you may end up with a somewhat different product. The taste, moisture content, texture and weight of a finished product can be affected by changing ingredients.

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