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.
cod, southern rock cod, red rock cod, slimies, beardie
This cod is reddish-brown and predominantly white or pink below. A black margin is sometimes found surrounding the dorsal, anal and tail fins. They have small scales and a mucous film covering their bodies.
Cod will often take baits well down into their gut so it has the best chance of survival if you release unwanted fish by cutting the line.
Bearded rock cod live in open coastal waters over hard bottom and rocky reefs in depths from 1-300 metres.
Frequently caught by fishing on the bottom using bait such as fish and squid any time during the day or night. Often confused with another cod species found in Tasmania, the red cod, Pseudophycis bachus, which has a black spot behind its gill covers. Red cod rarely move about during the day so tend to be caught more at night.
Cod has a low oil content, delicate flavour and soft flesh which is easily flaked and may be further improved by smoking. Use as fillets or whole. Suitable to bake, barbecue, fry, grill, marinate, poach, smoke, use in soup and steam.
Recipe: Cod and Spinach Bake:
500g cod fillets; 300g frozen spinach, thawed and squeezed dry; 1 cup sharp cheddar cheese; 1/3 cup dry breadcrumbs; 1 egg, whisked; salt and pepper.
Preheat oven to 180°C. In a bowl, mix the spinach, half the cheddar cheese, about 5 tablespoons dry breadcrumbs and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture and season with salt and pepper. Top with the remaining cheddar cheese and breadcrumbs. Cover and bake 20 minutes in the preheated oven or until cod flakes easily with a fork.
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Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
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