Wild Shellfish Alert - Do not eat wild shellfish from the area in and around the White Beach and Nubeena region located on the Tasman Peninsula in South East Tasmania.
Wild Shellfish Alert - Do not eat wild shellfish from the area in and around Gardners Bay and Port Cygnet in Southern 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.
silver perch, perch, silver morwong
Jackass morwong have a silvery-grey body, almost white below with a broad dark ‘saddle’ appearing across the back directly behind the head region. The pectoral fins have a single long ray.
This is a robust fish that has good post-release survival rates if handled with care. Jackass morwong may suffer barotrauma when the swim bladder of the hooked fish expands if brought up from deep water. To avoid barotrauma, bring the fish slowly to the surface. Use a release weight to return it to the sea floor if you are not retaining it. Only vent the swim bladder if you’re experienced in carrying out this procedure correctly.
Jackass morwong are found on open, flat sandy regions of the continental shelf and around reef margins all around Tasmania but are more commonly caught on the east and south coasts from 10-300 metres deep.
During daylight hours, juvenile morwong will feed in schools on or near the bottom where they are commonly caught by fishers using nets or lines. This species can be caught on lines using fish flesh, prawns or sandworms. They provide excellent sport on light tackle.
Fragile dorsal spines and a thick anal spine capable of causing painful puncture wounds.
Large scales and a black membrane lining the gut usually need to be removed. Jackass morwong has firm, white mildly flavoured flesh and tastes best grilled fresh, skin on or as skinless fillets. Also suitable to bake, barbeque, shallow or deep fry, marinate or steam.
Recipe: Donna’s Poached Fish - Camp Oven Style:
Best in a camp oven with the fish you catch on the day, but can be done in oven or BBQ with lid.Fresh fish such as morwong prepared in thick fillets, skin on so it holds together when serving. The quantity you use depends on size of camp oven.
Place fish skin side down in camp oven. Pour in 1 cup water. Sprinkle or rub onto flesh a mix of 1 teaspoon lemon pepper seasoning, 1/2 teaspoon salt, 1 teaspoon garlic powder (if camping, can pre-mix and store in snap lock bag). Place thin slices of butter and lemon on top of seasoned fish. Cover camp oven (fit lid tightly to reduce steam escaping). Place over fire - direct heat is okay. Cook approximately 20-30 minutes or until flesh flakes away.
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