Has a mild, delicate, sweet flavour, low oiliness and moist, medium-textured flesh with coarse flakes and easily removed pin bones; larger fish tend to have softer flesh. The edible skin can be left on.
The centre bone of cutlets can be removed and a filling placed in the cavity. The bones make excellent stock. Score whole fish at the thickest part of the flesh. Cut thick fillets into serving-size portions and score to allow even heat penetration.
COOKING METHODS
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. A good plate-sized fish cooked whole.
