Woy Woy Fishermen's Wharf

LOCAL CATCH

Our guide to cooking local catch
This year purchase delicious local seafood with confidence. Woy Woy Fishermen’s Wharf, the Central Coast’s premier fresh seafood market, gives you the “what” and “how” of fish varieties.
Woy Woy Fishermen’s Wharf - Waterfront Seafood Dining Central Coast
Blue Morwong

What: Also called Deep Sea Bream. Saltwater fish, caught off the coast and on reefs. Light fleshed with a strong sea flavour. Serves 1-2 people.

How: Fillet and remove skin and bones. Pan fry in seasoned flour, serve with a light salad.

Kingfish

What: Saltwater fish, caught off rocks and on reefs. Light fleshed with a sweet flavour. Can serve 2-6 people.

How: Best barbecued or as sashimi with a seaweed salad.

Butterfish

What: Saltwater fish, caught in most waterways and off the coast. Light fleshed  with a sweet flavour. Serves 1-2 people.

How: Best pan fried in seasoned flour (always cook in flour as flesh is very delicate) and served with a light salad.

Leather Jacket

What: Saltwater fish, caught in most waterways and off the coast. Light flesh with a sweet flavour. Serves 1-2 people.

How: Remove head, spike and skin (peels off easily once head is removed). Bake in aluminium foil with leek, lemon and garlic. Serve with roast vegetables.

Flathead

What: Saltwater fish caught in most waterways and off the coast. Light fleshed
with a very sweet flavour. Serves 1-2 people.

How: Best pan fried in seasoned flour and served with roast vegies, a light salad and a beer. A true Central Coast classic.

Local School Prawns

What: Small to medium sized school prawns caught in Tuggerah Lakes and Hawkesbury River mouth. They have a delicate sweet flesh.

How: Try marinating in hot Szechuan spices and flour and pan frying until pink. Serve with lemon and a cold beer.

Jewfish

What: Also known as Mulloway. Saltwater fish caught off rocks and off the coast. Light fleshed with a mild, sweet flavour. Serves 2-4 people.

How: Delicious barbecued on a hotplate or baked whole. Fillets are perfect pan fried or baked. The firm flakes also makes it ideal for fish stews and soups.

Silver Bream

What: Saltwater fish, caught in most waterways and off the coast. Light fleshed with a strong flavour. Serves 1-2 people.

How: Best stuffed and baked whole, or pan fried as fillets.

Snapper

What: Saltwater fish caught off rocks and on reefs. Light fleshed with a very sweet flavour. Serves 1-4 people.

How: Smaller fish are best stuffed and roasted whole. For larger fish, fillet but leave the skin on, and barbecue on a hot plate, skin side down.

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