Our fish is mostly from WA Australia.
Some are from other states,
A select few are from elsewhere. Always labelled!
Fresh Fillets and Cutlets. Updated Sept. 15
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WA Baby Snapper Fillets.
NT Barramundi Fillets (skin on) and Cutlets.
SA Hiramasa Kingfish Cutlets.
SA Sardine Fillets.
Aus. Spanish Mackerel Cutlets.
WA Sweetlip Snapper Fillets.
Tasmanian Salmon Tail Fillets, Cutlets, Roasts and Whole.
Fresh Whole Fish. Updated Sept. 15
NT Barramundi. Click to expand.
Australia’s Iconic Catch
If you’ve ever spent time fishing up north or tucked into a classic Aussie pub meal, chances are you’ve met the mighty Barramundi. It’s one of Australia’s most iconic fish, and for good reason. With its buttery texture, mild flavour, and impressive size, Barramundi is a favourite from Darwin to Perth.
And the best part? You can grab fresh Northern Territory Barramundi right here at Effie’s Gourmet Chicken in Morley WA.
🇦🇺 A Bit of Aussie Culture
Barramundi isn’t just a fish—it’s part of the Australian story. It’s the star of fishing tales, the hero of pub menus, and a staple in kitchens across the country. It’s easy to cook, hard to mess up, and always delicious.
🌊 Where It Comes From
Barramundi is native to northern Australia and Southeast Asia, but the Northern Territory is especially famous for producing top-quality fish. These beauties thrive in both fresh and saltwater, cruising through rivers, estuaries, and coastal lagoons.
The NT’s warm tropical waters give Barramundi a unique quality:
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Firm flesh
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Clean flavour
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Natural richness
And thanks to responsible sourcing, you’re getting a fish that’s tasty and sustainable.
🍽️ Taste & Texture
Barramundi is often called the “chicken of the sea”. Not because it tastes like chicken, but because it’s so versatile and loved by just about everyone.
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Flesh: White, moist, and flaky
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Flavour: Mild and clean
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Nutrition: Rich in omega-3s, low in fat
Whether you’re a seasoned seafood lover or just dipping your toes in, Barramundi is a great place to start.
👩🍳 Cooking Ideas
Barramundi’s versatility means you can go simple or fancy, depending on your mood. Here are a few tried-and-true favourites:
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Pan-Seared Fillets – Crispy skin, tender flesh. Season with salt and pepper and cook skin-side down in a hot pan.
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Baked with Lemon and Dill – A classic combo that brings out the fish’s natural sweetness.
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Barramundi Burgers – Mix flaked cooked fish with herbs and breadcrumbs, then pan-fry for a fresh twist.
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Thai-Style Curry – Simmer fillets in coconut milk with red curry paste, lime, and fresh basil.
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Barbecue Foil Packets – Wrap with garlic, butter, and a splash of white wine. Brilliant on the barbie!
🛒 Where to Buy
You don’t need to head to the Top End to enjoy NT Barramundi. At Effie’s Gourmet Chicken in Morley WA, we stock market-fresh Barramundi sourced straight from the Northern Territory.
It’s part of our commitment to offering more than just top-quality chicken, we’re proud to bring you the best of Australia’s seafood as well.
Our Barramundi is delivered fresh and handled with care, so you can trust you’re getting premium quality every time.
✅ Final Word
So next time you’re planning dinner, think beyond the usual. Pick up some Northern Territory Barramundi from Effie’s and treat yourself to a true taste of Australia.
Black Bream.
WA Cobbler.
WA Frypan Snapper.
Malaysian Golden Pomfret.
Malaysian Milkfish.
WA Mullet.
VIC Rainbow Trout.
WA Red Spot Emperor.
WA Scad.
WA Silver Bream.
WA Spotted Cod.
WA Threadfin Bream.
Malaysian Tilapia. Click to expand.
Malaysian Tilapia.
Tilapia is one of the most widely farmed freshwater fish in Malaysia and serves as an affordable source of white fish protein for domestic consumption and export markets.
Aquaculture Development
Malaysia’s tilapia industry has expanded rapidly under strong government backing. The National Agro-food Policy and National Economic Transformation Programme have prioritized aquaculture investments, fostering broodstock development programs and hatchery improvements2. Average annual growth in aquaculture production reached 6.6% between 2002 and 2013, outpacing capture fisheries growth of 3.6% over the same period.
Production and Market Trends
In 2013, total food fish production in Malaysia was 1.78 million tonnes, with aquaculture contributing 308 000 tonnes.
Malaysia ranks among the top tilapia producers in Southeast Asia thanks to favorable climate, abundant water resources, and strategic location for export1.
Market outlook through 2031 remains positive, driven by tilapia’s affordability, growing middle-class demand, government support, and export opportunities.
Ongoing demand for affordable protein suggests tilapia will remain a popular choice, with sustainable farming practices key to meeting future consumption needs.
Top Recipes:
1. Pan-Seared Tilapia
Cook time: 15 minutes
Highlights: Lightly dusted fillets, pan-seared in olive oil and butter, finished with lemon juice, parsley, and thyme
Link: https://www.allrecipes.com/recipe/201934/pan-seared-tilapia/
2. Pan-Fried Tilapia with Creamy Lemon Sauce
Cook time: 25 minutes
Highlights: Crispy fillets topped with a garlic-infused cream sauce, brightened with lemon and parsley
Link: https://diethood.com/skillet-tilapia-with-creamy-lemon-sauce/
3. Garlic Butter Oven-Baked Tilapia
Cook time: 20 minutes
Highlights: Fillets bathed in a garlic-butter-lemon mix, seasoned with paprika, thyme, and oregano
Link: https://diethood.com/garlic-butter-oven-baked-tilapia/
4. Parmesan Broiled Tilapia
Cook time: 10 minutes
Highlights: Quick broiler method with a creamy parmesan-butter topping and fresh dill
Link: https://www.spendwithpennies.com/parmesan-broiled-tilapia/
5. Baked Tilapia with Dill Sauce
Cook time: 30 minutes
Highlights: Cajun-spiced fillets baked to flaky perfection, served with a tangy sour-cream dill sauce
Link: https://www.allrecipes.com/gallery/the-best-tilapia-recipes/
WA Tropical Snapper. Click to expand.
Tropical snappers are distributed across Western Australia’s coastal bioregions, from the warmer reefs of the North and Gascoyne coasts down to the South and West Coast bioregions. They inhabit:
Coral and rocky reef structures
Sandy and rubble substrates on the continental shelf
Depths from shallow reef flats to around 100 m
Their presence across multiple bioregions reflects both inshore charters and offshore commercial harvests.
Fisheries and Regulations
Recreational anglers in WA must adhere to size and bag limits designed to sustain tropical snapper stocks. Except for red emperor (410 mm minimum), no size limit applies to the group. Key limits by bioregion are:
Bioregion Daily Bag Limit Boat Limit (demersal scalefish) Mixed Demersal Bag Limit
West Coast 2 4 2
South Coast 3 — 5
Gascoyne Coast 3 — 5
North Coast 3 — 5
Abrolhos Islands FHPA — — 1
— FHPA: Fish Habitat Protection Area All snapper within the mixed species limit count towards the aggregate cap. Closed seasons and licensing rules also apply; consult the WA Recreational Fishing Rules for details.
Sustainability and Stock Status
GoodFishBadFish rates WA tropical snapper stocks as a “Good” choice, noting that well-managed northern fisheries can sustain catches.
Stock assessments are ongoing, particularly for remote shelf areas, to refine management units and quotas.
Culinary Aspects
Northern WA tropical snapper (e.g., Crimson and Saddletail Snapper) are prized for firm, sweet flesh and handled at sea to lock in freshness.
Common preparations include steaming, grilling or poaching, emphasizing minimal seasoning to let the natural flavors shine.
Improved industry handling has made these species more widely available further south in Australia, where they’ve quickly gained popularity among home cooks and chefs alike.
Recipe Ideas
Citrus–Chili Ceviche • Dice snapper into 1 cm cubes. • Marinate in lime, red chili, red onion, coriander, and a pinch of salt for 15 minutes. • Serve with tortilla chips or on crisp lettuce leaves.
Coconut–Turmeric Poached Snapper • Simmer snapper fillets gently in coconut milk infused with turmeric, ginger, garlic, and kaffir lime leaves. • Finish with fresh coriander and a squeeze of lime.
Herb–Garlic Grilled Snapper Parcels • Season fillets with garlic, parsley, dill, lemon zest, and olive oil. • Wrap in parchment paper or foil and grill over medium heat until flaky.
WA Yellowfin Whiting.
Heads off if we clean.
Assorted Fish Heads.
Whole fish page rebuild - items below under construction
NT Barramundi - Click to expand.
🐟 NT Barramundi
Iconic, Versatile and Packed with Flavour
Wild-caught barramundi from the Northern Territory is one of Australia’s most iconic fish. Known for its firm texture, mild flavour and golden skin, NT barramundi is a favourite among chefs and home cooks alike.
Caught in the tropical rivers and coastal waters of the Top End, it’s a true taste of northern Australia.
Clean, sustainable and full of character.
Effie’s stocks whole premium NT barramundi cutlets and fillets, ready to pan-fry, bake or grill to perfection.
🌊 Wild-Caught in the Top End
NT barramundi is harvested from river systems and estuaries across the Northern Territory, including the Daly River, Arnhem Land and Kakadu.
These fish thrive in warm, nutrient-rich waters and migrate between freshwater billabongs and coastal bays during the Wet Season. Most are caught using low-impact methods under strict sustainability guidelines.
The result is a clean, firm-fleshed fish with a mild, buttery flavour and excellent cooking versatility.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Firm yet flaky, with golden skin that crisps beautifully
- Nutrition: High in protein, rich in omega-3s, low in fat and sodium
Barramundi is a healthy, adaptable fish that suits a wide range of cooking styles.
👨🍳 How to Cook It
NT barramundi is best cooked with the skin on to preserve moisture and add texture. Here are a few standout ways to enjoy it:
- Crispy Skin Barramundi: Pan-fried with salt and olive oil, served with citrus salad
- Barramundi Curry: Simmered in coconut milk with lemongrass and ginger
- Grilled Fillets: Cooked over flame and finished with lime and herbs
- Baked Barramundi: Wrapped in foil with garlic, lemon and seasonal vegetables
- Barramundi Tacos: Served with slaw, avocado and smoky paprika
Tip: Don’t overcook—barramundi is best when just opaque and still juicy.
✅ Final Word
NT barramundi offers a clean, versatile taste of Australia’s tropical north. Whether you’re cooking for comfort or plating up something refined, this iconic fish brings flavour, texture and Top End pride to every dish.
WA Black Bream - Click to expand.
🐟 WA Black Bream
Estuary-Fresh, Mild and Locally Loved
Black bream is a true local favourite across Western Australia’s southern rivers and estuaries. Known for its mild flavour and firm texture, this estuary-dwelling fish is ideal for pan-frying, baking or grilling.
It’s caught in clean, brackish waters from the Murchison River to the south coast, and is especially popular in the Swan, Blackwood and Warren River systems.
Effie’s stocks fresh WA black bream fillets—locally sourced and ready to cook.
🌊 Estuary Grown, Naturally Sustainable
Black bream complete their entire lifecycle within estuaries, rarely venturing into the open ocean. They thrive in salt-tolerant environments and are often found near snags, jetties and submerged timber.
Each river system supports its own distinct population, making black bream a truly local catch.
Harvested under sustainable guidelines, they’re a responsible choice for WA seafood lovers.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Firm and flaky, ideal for pan or oven cooking
- Nutrition: High in protein, low in fat, rich in B12 and selenium
Black bream is a lean, versatile fish that suits both simple and refined preparations.
👨🍳 How to Cook It
Black bream fillets are best cooked skin-on to retain moisture and add texture. Here are a few delicious ways to enjoy them:
- Pan-Fried Bream: Crisped in butter with lemon and herbs
- Baked Bream: Wrapped in foil with garlic, tomato and olives
- Grilled Fillets: Cooked over flame and served with citrus salad
- Bream Tacos: Flaked and folded into soft tortillas with slaw and lime
- Bream Curry: Simmered in coconut milk with ginger and coriander
Tip: Black bream cooks quickly—remove from heat as soon as the flesh turns opaque and flakes easily.
✅ Final Word
WA black bream offers a clean, mild taste of the state’s southern waterways.
Whether you’re cooking for comfort or plating up something elegant, this estuary-grown favourite brings freshness, texture and local pride to every dish.
WA Cobbler - Click to expand.
🐟 WA Cobbler
Estuary-Grown, Mild and Uniquely Local
WA cobbler is a true estuarine specialist. Slow-growing, locally distinct and highly prized for its mild flavour and tender texture.
Found in southern river systems like Wilson Inlet, the Blackwood River and the Leschenault Estuary, cobbler is a favourite among locals and chefs who appreciate its clean taste and versatility.
Effie’s stocks fresh WA cobbler fillets, responsibly harvested and ready to cook.
🌊 A Fish with Local Character
Also known as estuary catfish, cobbler is endemic to Australia and thrives in sheltered, silty estuaries.
It nests in burrows beneath seagrass and forages at night, feeding on molluscs, crustaceans and organic debris.
Each WA estuary hosts its own genetically distinct cobbler population, making this fish a truly local catch.
Harvested under strict sustainability guidelines, cobbler is protected in some regions and managed carefully to preserve breeding stocks.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Tender and delicate, with fine flakes
- Nutrition: High in protein, low in fat, rich in B12 and selenium
Cobbler is a gentle, versatile fish that suits both simple and refined preparations.
👨🍳 How to Cook It
WA cobbler fillets are best cooked gently to preserve their delicate texture. Here are a few delicious ways to enjoy them:
- Pan-Fried Cobbler: Lightly floured and crisped in butter with lemon
- Baked Cobbler: Wrapped in foil with herbs, garlic and white wine
- Cobbler Curry: Simmered in coconut milk with turmeric and ginger
- Cobbler Tacos: Flaked and served with slaw, avocado and lime
- Cobbler Chowder: Folded into a creamy soup with potatoes and corn
Tip: Handle fillets gently—cobbler is soft and best cooked just until opaque.
✅ Final Word
WA cobbler offers a mild, estuary-fresh taste of the southern coast. Whether you’re cooking for comfort or plating up something elegant, this uniquely local fish brings flavour, texture and Western Australian pride to every dish.
WA Goldband Snapper - Click to expand.
🐟 WA Goldband Snapper
Firm, Flavourful and Sustainably Caught
Goldband snapper is a premium tropical species harvested from WA’s northern waters. Known for its firm texture and rich flavour, it’s a favourite among chefs and seafood lovers alike. Caught in the Kimberley, Pilbara and Gascoyne regions, this snapper is carefully managed to ensure long-term sustainability and consistent quality. Effie’s stocks whole fresh WA goldband snapper. Wild-caught and ready to cook.🌊 Northern Waters, Responsible Harvest
WA goldband snapper is caught using low-impact line and trap methods in deep offshore waters. These fisheries operate under strict quotas and regional management plans, helping protect stocks and reduce bycatch. The species is long-lived and slow growing, so careful harvesting is essential to maintain healthy populations. Most of the catch comes from the Kimberley and Pilbara regions, where snapper thrive in rocky reef habitats and feed on crustaceans and smaller fish.🍽️ Taste & Texture
- Flavour: Rich, slightly sweet, with a clean mineral finish
- Texture: Firm and meaty, holds shape well when cooked
- Nutrition: High in protein, low in fat, rich in selenium and omega-3s
👨🍳 How to Cook It
This snapper is versatile and holds up well to grilling, baking and pan-frying. Here are a few standout ways to enjoy it:- Grilled Snapper: Cooked over flame with lemon, garlic and herbs
- Snapper Curry: Simmered in coconut milk with turmeric and ginger
- Baked Fillets: Wrapped in foil with tomato, olives and white wine
- Snapper Tacos: Flaked and served with slaw, avocado and lime
- Snapper Risotto: Folded into creamy rice with saffron and parmesan
✅ Final Word
WA goldband snapper offers a rich, firm taste of the north. Whether you’re cooking for comfort or plating up something refined, this sustainably caught fish brings flavour, texture and Western Australian pride to every dish.
Malaysian Golden Pomfret - Click to expand.
🐟 Malaysian Golden Pomfret
Mild, Delicate and Ready to Shine
Golden pomfret is a popular table fish across Southeast Asia, prized for its soft texture, clean flavour and elegant presentation.
Sourced from Malaysian coastal farms and fisheries, this pomfret is mild-flavoured and easy to cook whole.
Perfect for pan-frying, steaming or grilling with bold sauces and fresh herbs.
Effie’s stocks whole Malaysian golden pomfret, fresh and ready for your next seafood dish.
🌊 Sourced from Malaysian Waters
Golden pomfret is typically farmed or wild-caught in warm, tropical waters off Malaysia’s west coast. It’s a fast-growing, salt-tolerant species that thrives in clean, brackish environments.
Malaysian producers focus on freshness and quality, with many pomfrets raised in lake or estuary systems using low-impact methods.
This fish is widely enjoyed across Asia for its gentle flavour and smooth texture, especially in Chinese, Malay and Thai cuisines.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Soft and delicate, with fine flakes
- Nutrition: Low in fat, high in protein, rich in omega-3s
Golden pomfret is ideal for light meals and flavourful sauces. It absorbs aromatics beautifully.
👨🍳 How to Cook It
This fish is best cooked whole, with minimal prep. Here are a few standout ways to enjoy it:
- Pan-Fried Pomfret: Crisped in oil and served with soy, ginger and spring onion
- Steamed Pomfret: Cooked with garlic, sesame oil and coriander
- Grilled Pomfret: Marinated in turmeric and lime, then charred over flame
- Pomfret Curry: Simmered in coconut milk with chilli and lemongrass
- Pomfret Rice Bowl: Flaked and served over jasmine rice with pickled vegetables
Tip: Score the skin before cooking to help the fish cook evenly and absorb flavour.
✅ Final Word
Malaysian golden pomfret offers a mild, elegant taste of Southeast Asia. Whether you’re cooking for comfort or plating up something refined, this versatile whole fish brings flavour, texture and international flair to every dish.
WA Herring - Click to expand.
🐟 WA Herring
Small, Speedy and Full of Local Character
WA herring is a staple of southern coastal fishing. Fast-moving, great-tasting and perfect for casual meals or gourmet snacks.
Caught inshore from Shark Bay to Albany, these schooling fish are known for their clean flavour, golden spots and acrobatic fight on the line.
Effie’s stocks whole WA herring, fresh and ready to cook or grill.
🌊 Southern Waters, Sustainable Catch
Australian herring (Arripis georgianus) are found along WA’s lower west and south coasts, especially near jetties, reefs and estuaries.
They’re often confused with juvenile salmon but can be identified by their large eyes and black-tipped tails.
WA herring are managed under strict recreational and commercial limits, with seasonal protections to support spawning and long-term sustainability.
🍽️ Taste & Texture
- Flavour: Mild, slightly oily, with a clean finish
- Texture: Soft and flaky, ideal for quick cooking
- Nutrition: High in protein, rich in omega-3s and B vitamins
Herring is great for light meals, snacks or bold flavours. It pairs well with smoke, spice and citrus.
👨🍳 How to Cook It
WA herring is best cooked whole or butterflied. Here are a few delicious ways to enjoy it:
- Grilled Herring: Cooked over flame with lemon and cracked pepper
- Pan-Fried Herring: Dusted in flour and crisped in oil with parsley
- Pickled Herring: Marinated in vinegar, onion and spices
- Smoked Herring: Cold-smoked for bold flavour and shelf life
- Herring Toasts: Flaked and served on rye with mustard and dill
Tip: Remove the backbone after cooking for easy flaking and serving.
✅ Final Word
WA herring offers a quick, tasty taste of the southern coast. Whether you’re grilling on the beach or prepping a snack at home, this small fish brings flavour, versatility and local pride to every plate.
Malaysian Milkfish - Click to expand.
🐟 Malaysian Milkfish
Firm, Mild and Gaining Popularity
Milkfish is a silvery, tropical fish known for its firm texture and gentle flavour.
Popular across Southeast Asia, it’s now gaining traction in Malaysia thanks to expanding aquaculture and rising demand.
Often called bandeng in Indonesia or bangus in the Philippines, milkfish is prized for its versatility and nutrient-rich profile.
Effie’s stocks whole Malaysian milkfish, fresh and ready to cook.
🌊 Sourced from Malaysian Farms
Milkfish farming is growing rapidly in Malaysia, especially in coastal regions like Kelantan, Terengganu and Kedah.
It’s a salt-tolerant species that thrives in warm, brackish waters and is easier to farm than many other marine fish.
Local producers are improving broodstock quality and expanding supply to meet domestic demand.
Milkfish is typically raised in estuary systems using low-impact methods, making it a sustainable choice for everyday cooking.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Firm and meaty, with a gelatin-rich belly
- Nutrition: High in protein, rich in omega-3s and B vitamins
Milkfish is especially valued for its belly, which adds richness to soups and grilled dishes.
👨🍳 How to Cook It
This fish is best cooked whole or butterflied. Here are a few standout ways to enjoy it:
- Grilled Milkfish: Stuffed with herbs and charred over flame
- Milkfish Soup: Simmered with ginger, garlic and leafy greens
- Fried Milkfish: Crisped in oil and served with vinegar dipping sauce
- Milkfish Rice Bowl: Flaked and served over rice with pickled vegetables
- Milkfish Curry: Cooked in coconut milk with chilli and turmeric
Tip: Milkfish has fine bones. Ask Effie’s staff to butterfly or debone it for easier prep.
✅ Final Word
Malaysian milkfish offers a mild, meaty taste of Southeast Asia.
Whether you’re grilling, simmering or frying, this versatile whole fish brings flavour, nutrition and growing local appeal to every dish.
WA Ocean Mullet - Click to expand.
🐟 WA Ocean (often called ‘Sea’) Mullet
Oily, Flavourful and Perfect for Smoking or Grilling
WA ocean mullet is a bold-flavoured, nutrient-rich fish caught along the state’s lower west and south coasts. It is also known as sea mullet and prized for its juicy flesh, golden skin and taste potential when smoked. Whether grilled, hot-smoked or baked whole, mullet delivers strong flavour and satisfying texture.
Effie’s stocks whole WA ocean mullet, fresh and ready to cook.
🌊 Wild-Caught and Sustainable
Ocean mullet is harvested in nearshore and estuarine waters using low-impact nets. WA’s mullet fishery is carefully managed, with healthy stock levels and minimal impact on marine habitats. Fishers are present at the nets during harvest, allowing any endangered wildlife to be released alive.
Mullet thrives in sandy and seagrass habitats, feeding on algae, detritus and small crustaceans. They’re fast-growing and highly fecund, making them a resilient and sustainable choice.
🍽️ Taste & Texture
- Flavour: Medium to strong, slightly oily, with a clean finish
- Texture: Juicy and firm, holds moisture well when cooked
- Nutrition: High in omega-3s, protein and B vitamins
Ocean mullet is ideal for bold flavours and smoky preparations. It stays moist and flakes easily.
👨🍳 How to Cook It
This fish is best cooked whole, with skin on. Here are a few standout ways to enjoy it:
- Hot-Smoked Mullet: Brined and smoked over hardwood for rich flavour
- Grilled Mullet: Cooked over flame with lemon, garlic and herbs
- Baked Mullet: Roasted whole with tomato, olives and basil
- Mullet Salad: Flaked and served cold with pickled onions and rocket
- Mullet Toasts: Served on rye with mustard and fresh dill
Tip: For best results, use very fresh mullet with clear eyes, firm flesh and bright red gills.
✅ Final Word
WA ocean mullet offers a bold, juicy taste of the southern coast. Whether you’re smoking, grilling or baking, this sustainable whole fish brings flavour, nutrition and local character to every dish.
VIC Rainbow Trout - Click to expand.
🐟 VIC Rainbow Trout
Freshwater-Farmed, Mild and Versatile
Rainbow trout is a popular freshwater species across Victoria, known for its clean flavour, soft texture and striking colour.
Originally introduced from North America, it now thrives in cool lakes, rivers and hatcheries throughout the state.
With its pink stripe and speckled skin, rainbow trout is as visually appealing as it is delicious.
Effie’s stocks whole VIC rainbow trout, fresh and ready to cook.
🌊 Cool Waters and Responsible Farming
Rainbow trout are farmed and stocked in lakes and reservoirs across Victoria, including Lake Purrumbete, Lake Bullen Merri and Hepburn Lagoon.
They prefer cool, well-oxygenated water and are typically raised in clean, low-impact systems.
Fisheries Victoria manages regular stocking programs to support recreational fishing and maintain healthy populations.
Most rainbow trout sold commercially are farm-raised, offering consistent quality and year-round availability.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Soft and flaky, with a delicate bite
- Nutrition: High in protein, rich in omega-3s and B vitamins
Rainbow trout is ideal for gentle cooking methods and pairs well with herbs, citrus and buttery sauces.
👨🍳 How to Cook It
This fish is best cooked whole, with skin on. Here are a few standout ways to enjoy it:
- Pan-Fried Trout: Crisped in butter with lemon and parsley
- Baked Trout: Stuffed with dill, garlic and citrus, wrapped in foil
- Smoked Trout: Hot-smoked and served with horseradish cream
- Trout Salad: Flaked and served cold with rocket and pickled onions
- Trout Toasts: Served on sourdough with crème fraîche and chives
Tip: Rainbow trout cooks quickly. Remove from heat as soon as the flesh turns opaque and flakes easily.
✅ Final Word
VIC rainbow trout offers a mild, elegant taste of Australia’s cool freshwater lakes.
Whether you’re pan-frying, baking or smoking, this versatile whole fish brings flavour, nutrition and regional character to every dish.
WA Red Spot Emperor - Click to expand.
🐟 WA Red Spot Emperor
Firm, Mild and Locally Caught
Red spot emperor is a tropical reef fish found in WA’s northern waters, especially around the Pilbara and Kimberley coasts. Known for its firm texture, mild flavour and striking red markings, it’s a favourite among recreational fishers and chefs alike. This species is part of the emperor family, which includes other prized table fish like spangled and red emperor.
Effie’s stocks whole WA red spot emperor, fresh and ready to cook.
🌊 Northern Reefs and Sustainable Harvest
Red spot emperor is caught in offshore and coastal reef habitats using low-impact line and trap methods. WA’s fisheries manage this species under strict quotas and monitoring programs to ensure long-term sustainability. Stocks are currently classified as healthy and stable.
These fish thrive in warm, tropical waters and feed on crustaceans, molluscs and small reef fish. Their firm flesh and clean flavour make them ideal for whole-fish cooking.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Firm and meaty, holds shape well when cooked
- Nutrition: High in protein, low in fat, rich in selenium and B vitamins
Red spot emperor is versatile and well-suited to both simple and bold preparations.
👨🍳 How to Cook It
This fish is best cooked whole, with skin on. Here are a few standout ways to enjoy it:
- Grilled Emperor: Cooked over flame with lemon, garlic and herbs
- Baked Emperor: Stuffed with tomato, olives and basil, wrapped in foil
- Emperor Curry: Simmered in coconut milk with turmeric and ginger
- Emperor Rice Bowl: Flaked and served over rice with pickled vegetables
- Emperor Salad: Served cold with citrus, rocket and sesame dressing
Tip: Score the skin before cooking to help the fish cook evenly and absorb flavour.
✅ Final Word
WA red spot emperor offers a mild, meaty taste of the northern reef coast. Whether you’re grilling, baking or simmering, this sustainable whole fish brings flavour, texture and regional character to every dish.
WA Scad - Click to expand.
🐟 WA Scad (incl. Yellowtail Scad)
Lean, Versatile and Sustainably Caught
WA scad is a small, fast-swimming fish found along the state’s west and north coasts.
Recognised by its silvery body and yellow tail, scad is a popular catch for recreational fishers and a versatile option for everyday cooking.
It’s often enjoyed grilled, fried or smoked, and pairs well with bold flavours.
Effie’s stocks whole WA scad, fresh and ready to cook.
🌊 Wild-Caught and Sustainable
Scad is harvested in coastal bays like King George Sound and Cockburn Sound, often as part of WA’s low-impact purse seine fishery.
Catches are modest and carefully managed, with scad making up a small portion of the total harvest.
Stock levels are healthy, and ecological risk assessments rate the fishery as low impact.
Scad are schooling fish that feed on plankton and small crustaceans.
They’re fast-growing and resilient, making them a sustainable choice for WA seafood lovers.
🍽️ Taste & Texture
- Flavour: Mild to medium, slightly oily, with a clean finish
- Texture: Firm and lean, holds shape well when cooked
- Nutrition: High in protein, rich in omega-3s and B vitamins
Scad is ideal for grilling, frying or smoking. It absorbs marinades well and stays juicy.
👨🍳 How to Cook It
This fish is best cooked whole or butterflied. Here are a few standout ways to enjoy it:
- Grilled Scad: Cooked over flame with garlic, chilli and lime
- Pan-Fried Scad: Crisped in oil and served with soy and ginger
- Smoked Scad: Brined and hot-smoked for bold flavour
- Scad Rice Bowl: Flaked and served over rice with pickled vegetables
- Scad Salad: Served cold with citrus, herbs and rocket
Tip: Score the skin before cooking to help the fish cook evenly and absorb flavour.
✅ Final Word
WA scad offers a lean, flavourful taste of the coastal shelf.
Whether you’re grilling, smoking or frying, this sustainable whole fish brings texture, nutrition and local character to every dish.
WA Spotted Cod - Click to expand.
🐟 WA Spotted Cod
Firm, Mild and Locally Caught
WA spotted cod is a tropical reef and estuary species known for its firm texture, mild flavour and distinctive spotted skin.
Also called gold-spotted rockcod or estuary cod, it’s found in northern and mid-west coastal waters, especially around the Pilbara and Gascoyne regions.
This fish is popular among chefs and recreational fishers for its clean taste and cooking versatility.
Effie’s stocks whole WA spotted cod, fresh and ready to cook.
🌊 Reef and Estuary Habitat
Spotted cod inhabit inshore reefs, estuaries and rubble-bottom habitats. Juveniles prefer mangrove-lined estuaries, while adults move to deeper reef systems.
They feed on small crabs, fish and molluscs, and are typically caught using low-impact line and trap methods.
WA fisheries manage this species under regional quotas and monitoring programs. Stocks are considered healthy and stable.
🍽️ Taste & Texture
- Flavour: Mild, slightly sweet, with a clean finish
- Texture: Firm and meaty, holds shape well when cooked
- Nutrition: High in protein, low in fat, rich in selenium and B vitamins
Spotted cod is ideal for grilling, baking or steaming. It pairs well with bold sauces and aromatics.
👨🍳 How to Cook It
This fish is best cooked whole, with skin on. Here are a few standout ways to enjoy it:
- Grilled Cod: Cooked over flame with garlic, chilli and lime
- Baked Cod: Stuffed with herbs and citrus, wrapped in foil
- Cod Curry: Simmered in coconut milk with turmeric and ginger
- Cod Rice Bowl: Flaked and served over rice with pickled vegetables
- Cod Salad: Served cold with citrus, rocket and sesame dressing
Tip: Score the skin before cooking to help the fish cook evenly and absorb flavour.
✅ Final Word
WA spotted cod offers a mild, meaty taste of the northern reef and estuary coast.
Whether you’re grilling, baking or simmering, this sustainable whole fish brings flavour, texture and regional character to every dish.
Fish Heads, Tails and Fish Wings. Usually available.
From the early morning fish market to you.
(WHILE STOCKS LAST)
We will also fillet many of the whole fish we have in stock for you.
*Fish cleaning/filleting hours are 9:00 am – 5:00 pm daily. * Filleting/skinning free. No tiny fish like Sardines or Scaly are cleaned.
We do stock three imported fish types by requests from customers. On occasion, we also carry special types from NZ.
Fish “cleaning” (the removal of organs, heads, gills etc.) is not available for quite small fish such as Sardines, Bony Herring & Scaly for example.
Fish “washing” is carried out in accordance with the A&NZ Food Standards Code 4.2.1 ‘Primary Production and Processing Standard for Seafood’. It requires fish to be washed before filleting, skinning etc and for unprocessed fish to be washed before handing over to a customer.