Central Coast Local Fish Archives - Woy Woy Fishermen's Wharf https://www.woywoyfishermenswharf.com.au/tag/central-coast-local-fish Waterfront Seafood Dining Central Coast Tue, 09 Jan 2018 03:12:57 +0000 en-AU hourly 1 LOCAL CATCH https://www.woywoyfishermenswharf.com.au/central-coast-local-catch Mon, 11 Dec 2017 03:30:26 +0000 http://savory.elated-themes.com/?p=7953 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” so we can work out the “why”.

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Woy Woy Fishermen’s Wharf - Waterfront Seafood Dining Central Coast
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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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