Wild Gummy Shark Fillet

Gummy shark is the fish Australians know as flake — the original fish in fish and chips, and one of the country's genuinely well-managed sustainable fisheries. Ours is wild caught in the cold, clean waters off southern Australia.

The flesh is creamy white to pale pink, thick and firm, with a mild flavour and a faint natural sweetness. It has none of the strong fishiness people sometimes expect, and because it is boneless and holds its shape in the pan, it is one of the easiest fish in the kitchen to cook well.

Why Choose Our Gummy Shark?

• Boneless: no pin bones at all — gummy shark has cartilage, not bones, so the fillets are completely clean.
• Holds its shape: firm flesh that will not fall apart on the grill, in a curry or in a pan.
• Mild and slightly sweet: an easy fish for people who think they don't like fish.
• Wild caught, sustainable: from southern Australian waters under a well-managed fishery.
• Genuine flake: the real thing, not the imported substitute often sold under the name.

Cooking Methods:

• Deep fried: beer battered, for proper fish and chips. This is what the fish is famous for.
• Pan fried or grilled: the firm flesh suits a hot grill — finish with garlic butter.
• Baked: topped with herb breadcrumbs for something lighter and still crisp.
• Curry or stew: cut into chunks for a Thai curry — it stays tender and keeps its shape.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator, pat dry before cooking, and do not refreeze.

The fish that made fish and chips, boneless and ready for the pan. Order now and have it delivered to your door.