Redfish, Bight Redfish, Yelloweye Redfish
AMCS lists Bight Redfish as THINK TWICE, mostly due to concerns about discards in the fishery, rather than the stock status of the species itself. The NSW DPI lists Redfish as GROWTH OVERFISHED. Long lived species potentially vulnerable to overfishing, especially by trawling methods. Some concern about previous overfishing.
Redfish are found in deep marine waters along the east coast and south to the Great Australian Bight of Australia. They are landed year round, largely in NSW. Redfish are caught mostly in the Commonwealth Trawl Fishery, though some are taken using Danish Seine. Though not caught in large numbers, they are a schooling species and long-lived (30 years), so vulnerable to Trawl Fishing. Also known as Nannygai or Red Snapper.
Preparation and cooking
REDFISH have versatile, firm white flesh. BIGHT REDFISH are larger then REDFISH, both make a good plate sized fish for Baking, Grilling or BBQ’ing. Redfish meat is particularly suited to wet preparations such as soups, curries or bouillabaise, as it holds up well. The bones make excellent stock. They are also used for making fish cakes, as the meat binds well.
Like Redfish, BREAM is a versatile white fleshed fish that can be used in many preparations. Cook plate-size fish whole, or grill, BBQ or panfry fillets. The carcasses of larger Bream can be used to make stocks or soups bases.
The moist white flesh of Whiting is a suitable alternative to redfish when grilling, panfrying or cooking whole.
DORY are a similar shape and size to Redfish and can be used as an alternative in whole preparations. Fillets of fresh specimens will hold up to gentle simmering. If using in a wet braise or a soup such as a bouillabaisse, add to the broth just before serving to prevent the flesh from overcooking and falling apart.