Mulloway
(Argyosomus japonicus)
Also known as Jewfish
These days, Mulloway are highly sought after by both recreational and commercial Fisherman for its great taste. The Australian aborigines have long recognised this – in their language Mulloway means "the greatest one".
Natural Habitat:
Mulloway are a marine finfish that inhabit estuaries, beaches and offshore reefs of Australia. Their range covers southern coastal waters from South East Queensland to Shark Bay in WA. Please see 'aquaculture' for more information on animal behaviour.
Size:
Mulloway can grow to over 40kg, but are most common around the 2-6kg range. Males reach sexual maturity about 45cm and females about 75cm.
Eating Qualities:
Mulloway is recognised as one of the finest tasting fish in Australia. It has firm, white flesh, is free of off-flavours and is low in fat. It has few bones, making it easier to eat. Traditionally, these have been the qualities preferred by Australian diners. Despite the fish's high quality, Mulloway has been under-represented to date on restaurant menus because of unreliable market availability. Please see Nutrition tab for more information
Cooking qualities:
Mulloway are an extremely versatile fish to cook with and are seen on menus of many fine dining restaurants. Mulloway can be substituted into any white flesh fish recipe. Mulloway taste great baked, grilled/barbecued, poached, pan fried, deep fried, smoked, steamed or eaten raw as sashimi. The fish can either be cooked whole, (gilled and gutted), in fillets, in cutlets or as sashimi. Please see Cooking Recipes for more information
