Coral Trout come in a variety of different colours. You’ll see them come in light pinks, browns, greens, oranges and bright reds. The colour of the fish depends on the depth at which it’s caught. Red fish are caught much deeper than any other colour, but they are all the same delicious taste.

The short answer is no. It doesn’t matter what colour or size the Coral Trout is, they all taste magnificent and are of exactly the same quality.

You can cook your Coral Trout however you wish. But, you should know, with Coral Trout, less is more. Gentle heat is the most suitable, as it retains the moisture and allows the delicate shellfish notes of the fish to shine. It may be tempting to torch, blister or charcoal the skin for effect, but these high heat preparations can give the skin a bitter aftertaste, taking away from the delicate, sweet shellfish flavour.

We can export our premium fresh fish to almost anywhere in the world. Contact us to find out more.

We’re the most reliable source of wild-caught Coral Trout you’ll find in Australia.

We buy from dozens of different boats along the Queensland coast and are the largest owner of quota for Coral Trout in Australia.