Prefers sandy areas from 5-400 metres.
Red cod are most often caught at night around wharves, jetties and rock walls that front sand areas.
They have a large mouth with small fine teeth that are not capable of breaking skin but can cause abrasions.
These fish are excellent eating with firm white flesh with a delicate flavour.
Clean and scale the cod and remove the head at time of capture. Place the cod on absorbent paper in a dish in the fridge overnight. Next day with a sharp knife remove the fillets, skin and debone. The flesh will have become firm and you can feel any bones very easily. Cut the meat into around 3cm pieces and coat with thin batter. Deep fry taking care not to overcook.