Intro -- COVER -- TITLE -- CONTENTS -- PREFACE -- AN INTRODUCTION TO AUSTRALIAN SEAFOOD -- CATCHING & -- HANDLING METHODS -- SUSTAINABILITY -- SELECTION & -- STORAGE -- FISH A-Z GUIDE & -- RECIPES -- BARRAMUNDI -- BARRAMUNDI IN THE KITCHEN -- Steamed barramundi with tomato consommé -- Barramundi with crushed peas and sour cream -- BASS GROPER & -- BAR COD -- BASS GROPER & -- BAR COD IN THE KITCHEN -- Bass groper with salt-roasted celeriac and yoghurt -- Salted bar cod salad with poached egg, wild rocket and salmon roe -- BLUE COD -- BLUE COD IN THE KITCHEN -- Blue cod fillets with steamed celery and lettuce -- BONITO -- BONITO IN THE KITCHEN -- Bonito sashimi with seaweed tempura -- Bonito tataki -- BREAM -- BREAM IN THE KITCHEN -- Bream with bok choy, parsley root and salted red chilli -- BREAM, DEEP-SEA -- DEEP-SEA BREAM IN THE KITCHEN -- Carpaccio of deep-sea bream with ponzu sauce -- COBIA -- COBIA IN THE KITCHEN -- Fijian kokoda (fish salad) -- DORY -- DORY IN THE KITCHEN -- Pan-fried john dory liver on toast -- Mirror dory fillet with chips and salad -- John dory with caramelised spring onions -- Pot-roasted whole john dory with wild garlic -- EEL -- EEL IN THE KITCHEN -- Smoked eel and green peppercorn pâté -- Pan-fried eel with tomatoes and garlic -- FLATHEAD -- COMMON FLATHEAD SPECIES -- FLATHEAD IN THE KITCHEN -- Deep-fried flathead and chips with home-made tartare sauce -- Flathead with sauce gribiche -- FLOUNDER -- FLOUNDER IN THE KITCHEN -- Pot-roasted whole flounder with togarashi -- GARFISH -- GARFISH IN THE KITCHEN -- Sicilian-style garfish -- Grilled garfish fillets with cucumber and anchovy salsa -- GEMFISH -- GEMFISH IN THE KITCHEN -- Gemfish with preserved lemon and oregano -- Brandade -- GURNARD -- GURNARD IN THE KITCHEN -- Fried whole gurnard with chilli jam -- HAPUKA -- HAPUKA IN THE KITCHEN.

Steamed hapuka with mushrooms, soy and baby bok choy -- IMPERADOR -- IMPERADOR IN THE KITCHEN -- One-pot imperador with fig and verjuice -- KINGFISH, YELLOWTAIL -- YELLOWTAIL KINGFISH IN THE KITCHEN -- Escabeche of yellowtail kingfish -- Wild kingfish with barbecued leek and pickled beetroot -- LEATHERJACKET -- LEATHERJACKET IN THE KITCHEN -- Leatherjacket with potato, fennel, olives and pancetta -- LING -- LING IN THE KITCHEN -- Ling burger -- Crumbed ling with salad greens and lemon dressing -- MACKEREL, BLUE -- BLUE MACKEREL IN THE KITCHEN -- Pickled mackerel -- MACKEREL, SPANISH -- SPANISH MACKEREL IN THE KITCHEN -- Mackerel with beetroot and chilli relish -- MAHI MAHI -- MAHI MAHI IN THE KITCHEN -- Mahi mahi with caramelised onion and tahini -- MULLET, RED -- RED MULLET IN THE KITCHEN -- Red mullet with tomato, onion and basil -- South Indian curry of mullet -- MULLOWAY -- MULLOWAY IN THE KITCHEN -- Mulloway with pan-fried brussels sprouts, bacon and sage -- MURRAY COD -- MURRAY COD IN THE KITCHEN -- Harissa-painted Murray cod -- PERCH, BIG-EYE OCEAN -- BIG-EYE OCEAN PERCH IN THE KITCHEN -- Steamed whole big-eye ocean perch with coconut, chilli and lime broth -- PERCH, PEARL, & -- DHUFISH -- PEARL PERCH AND DHUFISH IN THE KITCHEN -- Penang-style laksa with whole dhufish -- Charred pearl perch with radicchio and pine nuts -- PERCH, SILVER -- SILVER PERCH IN THE KITCHEN -- Vietnamese-style whole fried silver perch -- RED EMPEROR -- RED EMPEROR IN THE KITCHEN -- Red emperor with mushrooms and yoghurt -- REDFISH -- REDFISH IN THE KITCHEN -- Vietnamese-style fishcakes with nuoc cham -- RED ROCK COD -- RED ROCK COD IN THE KITCHEN -- Mixed seafood and vegetable pot with rouille -- Rock cod cutlets in crazy water -- ROE -- ROE IN THE KITCHEN -- Scrambled eggs on brioche with ocean trout roe -- Bottarga (salted fish roe) -- SALMON.

SALMON IN THE KITCHEN -- King salmon pastrami -- King salmon poached in court bouillon with mousseline sauce -- Atlantic salmon sushi and sashimi -- Salmon with potato and speck salad -- Salmon pâté -- SARDINES -- SARDINES IN THE KITCHEN -- Sardines on toast -- Pan-fried sardines with broccolini, fried bread and capers -- SHARK -- SHARK IN THE KITCHEN -- Fish tacos -- SKATES & -- RAYS -- SKATES & -- RAYS IN THE KITCHEN -- Skate grenobloise -- SNAPPER, PINK -- PINK SNAPPER IN THE KITCHEN -- Snapper with buttered greens -- Pan-roasted snapper with cherry tomatoes, zucchini and basil -- Snapper sushi and sashimi -- SNAPPER, TROPICAL -- TROPICAL SNAPPER IN THE KITCHEN -- Salt-crusted whole snapper -- Ruby snapper en papillote with zucchini, tomato and garlic -- Classic fish pie -- SWORDFISH -- SWORDFISH IN THE KITCHEN -- Seared swordfish with caramelised pickled onions and charred eggplant -- TOOTHFISH -- TOOTHFISH IN THE KITCHEN -- Toothfish in white miso -- TREVALLA, BLUE-EYE -- BLUE-EYE TREVALLA IN THE KITCHEN -- Blue-eye trevalla roasted on potato scales, with baby beetroot and ricotta -- Grilled blue-eye trevalla medallions with curried chickpeas -- TREVALLY -- TREVALLY IN THE KITCHEN -- Silver trevally sashimi -- Barbecued yellowtail scad with peas, lettuce and bacon -- TROUT, CORAL -- CORAL TROUT IN THE KITCHEN -- Steamed coral trout tail with almonds, pomegranate and prunes -- TROUT, OCEAN & -- RAINBOW -- OCEAN & -- RAINBOW TROUT IN THE KITCHEN -- Ocean trout in filo pastry with mushroom duxelles, leek and sorrel sauce -- Sugar-cured ocean trout -- Steamed whole rainbow trout with green beans, figs and hazelnut butter -- TRUMPETER, STRIPED -- STRIPED TRUMPETER IN THE KITCHEN -- Charred striped trumpeter with pistachio and lime carrots -- TUNA -- COMMON TUNA SPECIES -- TUNA IN THE KITCHEN -- Niçoise salad -- Tuna tartare.

Seared yellowfin tuna with agrodolce -- WAREHOU -- WAREHOU IN THE KITCHEN -- Yellow curry of warehou -- WHITING -- WHITING IN THE KITCHEN -- Barbecued whole redspot whiting with sourdough crumbs and blackened citrus -- Rolled King George whiting with Asian mushrooms -- Crumbed sand whiting -- SHELLFISH A-Z GUIDE & -- RECIPES -- ABALONE -- COMMON ABALONE SPECIES -- ABALONE IN THE KITCHEN -- Pan-fried abalone with zucchini and garlic -- Abalone shabu shabu -- BUGS -- BUGS IN THE KITCHEN -- Bugs with sambal matah and ground roast rice -- CLAMS -- COMMON CLAM SPECIES -- CLAMS IN THE KITCHEN -- Clams vinaigrette -- Roasted clams with parsley, garlic and spring onions -- Spaghetti vongole -- New England-style clam chowder -- CRABS -- COMMON CRAB SPECIES -- CRABS IN THE KITCHEN -- Crab salad -- Spanner crab fettuccine -- Pot-roasted spanner crab with caramelised garlic and cracked pepper -- Mud crab with pickled green papaya -- Wok-fried blue swimmer crab with pepper and egg -- CRAYFISH, FRESHWATER -- FRESHWATER CRAYFISH IN THE KITCHEN -- Sweet corn soup with yabbies -- Grilled marron -- LOBSTER -- COMMON LOBSTER SPECIES -- LOBSTER IN THE KITCHEN -- Lobster and white nectarine salad -- Roast lobster with herb butter -- Pot-roasted lobster with ginger, spring onion and pepper -- MUSSELS -- MUSSELS IN THE KITCHEN -- Mussels with spring onions and butter -- Mussel and seared tuna salad -- OCTOPUS -- OCTOPUS IN THE KITCHEN -- Pickled baby octopus -- Octopus with sweet soy and sesame -- OYSTERS -- COMMON OYSTER SPECIES -- OYSTERS IN THE KITCHEN -- Oyster and sorrel soup -- Oysters mignonette -- PRAWNS -- COMMON PRAWN SPECIES -- PRAWNS IN THE KITCHEN -- Prawn cocktail -- King prawn broth with sprouts -- Prawn omelette with spinach, enoki, bean sprouts and oyster sauce -- Deep-fried school prawns with aioli and chilli salt.

Buttered prawns with nectarine and radicchio -- Tiger prawn ravioli, grilled spring onions and shellfish sauce -- Indian prawn and eggplant curry -- Hot and sour prawn soup -- SCALLOPS -- SCALLOPS IN THE KITCHEN -- Pan-seared saucer scallops with speck, brussels sprouts and brown butter -- Grilled scallops with ginger spring onion oil -- SCAMPI -- SCAMPI IN THE KITCHEN -- Grilled scampi with garlic butter -- SEA URCHIN -- SEA URCHIN IN THE KITCHEN -- Linguine with sea urchin butter -- SQUID & -- CUTTLEFISH -- COMMON SQUID & -- CUTTLEFISH SPECIES -- SQUID & -- CUTTLEFISH IN THE KITCHEN -- Pan-fried squid hoods with rocket pesto -- Pan-fried cuttlefish with salted chilli and basil -- PREPARATION & -- COOKING TECHNIQUES -- HOW TO SCALE, CLEAN AND FILLET A ROUND FISH -- HOW TO DRESS A WHOLE ROUND FISH -- HOW TO DRESS A WHOLE FLAT FISH -- HOW TO FILLET A DORY -- HOW TO SKIN AND FILLET, JAPANESE STYLE -- HOW TO CUT SASHIMI FROM A FILLET -- HOW TO CUT A SAKU BLOCK FROM TUNA -- HOW TO PREPARE A SKATE WING -- HOW TO PAN-FRY FILLETS WITH CRISP SKIN -- HOW TO PREPARE POTATO SCALES -- HOW TO CURE SALMON -- HOW TO SHUCK AN ABALONE -- HOW TO CLEAN A SCALLOP -- HOW TO CLEAN A COOKED BUG -- HOW TO SHUCK AN OYSTER -- HOW TO SHUCK A CLAM -- HOW TO PEEL A PRAWN -- HOW TO SKEWER A RAW PRAWN -- HOW TO PREPARE A LIVE LOBSTER -- HOW TO PREPARE A RAW BLUE SWIMMER CRAB -- HOW TO PREPARE A LIVE MUD CRAB -- HOW TO COOK AND PICK WHOLE CRAB -- HOW TO CLEAN AND PICK A COOKED SPANNER CRAB -- HOW TO CLEAN A SQUID -- HOW TO CLEAN A CUTTLEFISH -- HOW TO TENDERISE AND BLANCH OCTOPUS -- SAUCES, STOCKS & -- ACCOMPANIMENTS -- Mayonnaise -- Ponzu sauce -- Shellfish oil -- Yellow curry sauce -- Court bouillon -- Fish stock -- Shellfish broth and sauce -- Chips -- Crushed peas -- Jasmine rice -- Pickled cucumbers -- Potato crisp -- Preserved lemon -- Salsa verde.

Salted fish.