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(Plectropomus leopardus)
Blue Reef Coral Trout is a tropical fish, distinguishable by small blue spots located on the head, body, fins and around the eye. Depending on the depth the fish live, Blue Reef Coral Trout varies in colour; from deep red, to camouflage-green. Our fish range in size from 700g to 3kg. No matter what the colour or size, Blue Reef Coral Trout has a delicate pearly flesh, and a sweet shellfish flavour. Every part of the Coral Trout can be used, from premium cuts to trimmings and frames. The versatility of our fish means it is suited to many cooking methods, preparations and cuisines. Click on the fish below to learn more about how to get the most from the prized Blue Reef Coral Trout.
The whole tail roasted as a centrepiece is strikingly visual, whilst retaining moisture and flavour. This preparation is ideal for restaurant settings, this cut can be roasted to an internal temperature of 55°C and served dressed, or in its pure form with just a cheek of lemon. 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.
This centre cut is carved from the middle of the fillet, between the shoulder and the tail. The centre cut is usually skin-on and between 150g-200g. This is one of the more common premium centre plate cuts served in restaurants. Centre cuts can be pan fried, steamed or roasted. Gentle heat is the most suitable, as it retains the moisture and allows the delicate shellfish notes of the fish to shine.
Photo Credit: Shellhouse Restaurant, Sydney
Also called the escalope cut, this cut of fish is sliced on the diagonal from the tail, 2-3cm thick. This cut has a large surface area and can be a great value cut, usually yielding a lower weight per portion with a great plate presence. Pan-fried, baked or broiled are the best cooking methods for this cut. Gentle heat is the most suitable, as it retains the moisture and allows the delicate shellfish notes of the fish to shine.
Whole Coral Trout is an amazing showcase fish, and often used as a centrepiece at celebrations. The fish cooked whole and on the bone retains its moisture, has delicate shellfish sweetness and a wonderful texture throughout, ranging from scalloping flake across the shoulder of the fish, to a rich gelatinous texture around the belly and tail. The best way to prepare a whole coral trout is to delicately steam, with or without aromatics and dress the fish immediately before serving.
Usually a secondary cut or a by-product, frying the wings or collars of Coral Trout are a fantastic way to use every part of the fish. The wings are best deep-fried. The simple cartilage structure means the meat slips off the bones easily.
The cutlet or steak is a cut made all the way through the fish, from the shoulder to the belly. With a cutlet, the vertebrae, skin and bones are left intact. This keeps the fish moist and adds a rich depth of flavour. Cutlets are best suited to grilling, pan-frying, baking and broiling. Gentle heat is the most suitable, as it retains the moisture and allows the delicate shellfish notes of the fish to shine.
The cutlet or steak is a cut made all the way through the fish, from the shoulder to the belly. With a cutlet, the vertebrae, skin and bones are left intact. This keeps the fish moist and adds a rich depth of flavour. Cutlets are best suited to grilling, pan-frying, baking and broiling. Gentle heat is the most suitable, as it retains the moisture and allows the delicate shellfish notes of the fish to shine.
The head meat is especially sweet and gelatinous. The picked meat is perfect to make a terrine or rillette. Using every part of the fish is a sustainable way to respect the amazing wild caught Australian Coral Trout.
To respect the whole fish, we make sure to use every last bit, including the bones and frames. For stock, the bones are full of collagen and fats that make a rich stock with a delicate flavour. Stock can be made with or without aromatics. For salt, frames can be smoked until fully dried, blitzed to a powder and folded through salt. This adds a smokey, umami bomb to any dish.
