Tailor is a delicacy when served fresh, its flesh has a mild flavour, with delicious flakes and plenty of omega 3 oils. It is ideally suited to smoking, particularly cold smoking or smoke curing as alternatives to grilling, baking or pan frying. Tailor: Pomatomus saltatrix
Flavour: Fresh distinct flavour Texture: Soft-medium flesh, slightly oily Oil Content: Medium to high Seasonality: Available in small quantities 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.
Pan Fried Tailor with Sweet Potato and Basil Mash
Ingredients 1 large sweet potato Nutmeg Fresh basil Salt 1 bunch broccolini Pepper 2 tailor fillets Extra virgin olive oil
Method 1. Boil sweet potato with a pinch of nutmeg, salt and water. 2. Slice 3 basil leaves and mash together. Add 1 tablespoon butter. Steam a bunch of broccolini and toss through butter, salt and pepper. 3. Pan fry tailor fillets for 2 minutes on each side. 4. Place mash and broccolini on a plate and top with fish.
Serving suggestions Drizzle with a little extra virgin olive oil and serve with a slice of lemon.
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