Noosa Grouper – A Taste Of Sustainable Seafood

Image source: IN Noosa Magazine

When most Australians think of grouper they imagine those majestic 200kg fish they see swimming around in tanks at Underwater World.

But in Asia and Europe, Grouper around the 1kg size is a prized table fish and are being exported live by the thousands each week by Ecomarine, a saltwater breeding facility in Noosaville.

It’s unusual to see these fish on the domestic market, but luckily for us, Noosa Fish Providores are able to buy them straight from the tanks and process them to sell in their shop.

Grouper has the beautiful sweet flavour of a reef fish, with a pure white, firm flesh which is easy to work with whether it’s for sashimi or fish and chips.

Enjoy a taste of sustainable seafood with Matt’s recipe for crispy-fried Noosa grouper.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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