Three common species of garfish are harvested from the Moreton Bay Region, all have identical dining qualities; 1. River Garfish - Hyporhamphus regularis 2. Three-by-two - Hemiramphidae and 3. The snub-nose garfish - Arrhamphus sclerolepis.
Flavour: Sweet and delicate Texture: Fine to medium white meat Oil Content: Low to Medium Seasonality: All year round, Peak season May through September Harvested from: Moreton Bay Harvest method: Tunnel netting
Fishery is assessed under the Australian Government's Environment Protection and Biodiversity Conservation Act 1999 (EPBC Act). Also the fishers have created their own Environmental Management System and Code of Practice.
Garfish fried in a crispy coating
12 garfish (scaled, cleaned and butterflied) or 24 fillets Lemon juice 4 tablespoons flour ½ teaspoon salt ½ teaspoon cracked black pepper ½ teaspoon paprika 1 egg, beaten with a tablespoon of water 1 cup of breadcrumbs Oil (enough for shallow fry)
1. Sprinkle the Garfish with lemon juice. 2. Coat the fish lightly in flour that has been seasoned with the salt, pepper and paprika. 3. Dip into a mixture of beaten egg and water, and then roll into the breadcrumbs. 4. Shallow fry the fish in oil until golden in colour. 5. Serve with potato wedges, a crisp salad and lemon wedges.
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