Latchets are a more temperate species, occurring off all southern Australian states but generally inhabiting deeper waters from 35-400 metres. Juveniles occasionally enter the deeper, south eastern Tasmanian estuaries during autumn.
This colourful fish is sometimes caught in gillnets or occasionally on hook and line using fish flesh for bait. Not usually targeted recreationally but caught when the angler is fishing for something else.
Possible poisonous spines, handle with care.
The latchet is considered good eating although many Tasmanians prefer the red gurnard. The larger ones bake well but tend to dry out, so try basting frequently. The flesh is white with medium flavour and low oil content. Suitable to bake, barbecue, shallow or deep fry, foil bake, grill, poach or steam. Be careful when preparing gurnard to cut all the spines off carefully using scissors or pliers.