$69.80GST-free
Size
1 KGSign in and we'll notify you the moment this is back.
Sign inYellowfin whiting is one of South Australia's favourite table fish, caught in the clean shallows and tidal flats along the coast, including the Yorke Peninsula. Ask an Adelaide fisherman what they take home to eat, and there is a good chance this is the answer.
The flesh is fine, soft and low in oil, with a mild natural sweetness and no fishy edge at all. Our fillets are skinned and boned and cut cleanly, so they are ready to cook straight from the pack.
Why Choose Yellowfin Whiting?
Cooking Methods:
Cooking Note:
These fillets are thin and very lean, so they cook in about ninety seconds a side and dry out quickly past that. Cook hot, cook fast, and take them off early.
Preparation:
Rinse lightly and pat dry, or salt briefly to draw off surface moisture. A marinade of lemon, garlic, olive oil and black pepper suits it well.
Thawing:
Thaw in the refrigerator (0-4°C) and pat dry before cooking. Never use hot water or a microwave.
Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.
The local fish that South Australians keep to themselves. Order now.
黄鳍沙鮻（Yellowfin Whiting）是南澳人最爱的餐桌鱼之一，捕自本地洁净的浅海与潮间滩涂，包括约克半岛（Yorke Peninsula）一带。去问一个阿德莱德的渔人自己带什么鱼回家吃，答案很可能就是它。
鱼肉细腻柔软、油脂低，带着温和的天然甜味，完全没有腥气。我们的鱼柳已去皮去骨、切口整齐，拆袋即可下锅。
为什么选择黄鳍沙鮻？
烹饪方式：
烹调提醒：
这些鱼片又薄又瘦，每面约九十秒就熟，再久就会发干。要大火、要快，而且要早一点起锅。
处理方式：
稍加冲洗后擦干，或抹少许盐逼出表面水分。以柠檬汁、蒜、橄榄油与黑胡椒简单腌一下，很搭。
解冻建议：
请置于冷藏室（0-4°C）解冻，下锅前擦干。切勿用热水或微波。
保存方式：
-18°C冷冻保存。解冻后1-2天内食用完毕，请勿再次冷冻。
南澳人自己留着吃的那条本地鱼。立即订购。