Wild Shellfish Alert - Do not eat wild shellfish from areas in and around Spring Bay and the Mercury Passage in South East Tasmania.
Most scalefish are measured from the nose to the end of the tail. Get your scalefish measuring ruler or sticker at any Service Tasmania outlet.
boarfish, striped boarfish, diamondfish, duckfish
Longsnout boarfish are short, deep-bodied fish characterised by 2-3 black diagonal bars across their silvery-white sides. They have a long, tubular snout and large thick lips. Their dorsal and pectoral fins are long and black-edged.
Cut the mesh in the net to release the fish in preference to pulling as this may damage the gills, eyes, skin, fins and scales.
They are commonly found around sheltered inshore reefs drifting around caves and crevices in depths from 2-260 metres. Boarfish may be territorial over small areas of reef and can confront divers who enter these areas. This behaviour makes them susceptible to spearing resulting in concern about stock levels leading to the prohibition on this method of capture.
Mainly taken in gillnets and rarely caught on a line due to their very small mouth. Their diet consists of small invertebrates including crustaceans and marine worms.
The dorsal spines can cause a painful wound, so take care removing fish entangled in a net or when cleaning this fish.
Boarfish are good eating with white, firm and tasty flesh.
Recipe: Pan Fried Boarfish:
1 kg boarfish fillets; 3 cloves garlic, crushed; lime or lemon rind, finely chopped; ½ cup olive oil; salt and pepper; fresh thyme or other herb if preferred.
Mix ingredients together and marinate boarfish for 20 minutes. Preheat pan to hot, then add olive oil and sear boarfish for 2-3 minutes each side. Remove pan with boarfish in it and allow to stand in the oven or under foil for 3-5 minutes.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550