(Genypterus blacodes)

This eel-like looking fish has mottled orangey-pink skin (fish from deeper waters tending to be more pink than orange).

Available wild-caught, it is a bottom-dwelling marine fish found along the southern coast of Australia, from Perth to Port Macquarie including Bass Strait and around Tasmania, in open waters on the continental shelf and upper slopes to 800m, often buried in holes on soft bottoms. It is mainly caught off the south-eastern coast by trawlers, as well as using bottom-set longlines, mesh nets, traps and droplines.

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke. Thin fillets are best wrapped in foil or banana leaves if baking or barbecuing, to prevent them drying out. Because of its moistness, it works well in mousseline or minced for fish cakes and fish balls. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.