How to cook coral trout

Are coral trout good to eat?

CORAL TROUT are a very popular fish, having firm, moist, pearly white flesh with a delicate sweet flavour. Steam or roast whole with asian flavours and don’t forget the cheek meat when eating , it considered by some to be the best bit!

Do you have to scale coral trout?

Coral trout are a fine scaled fish so if you press too hard you can easily cut through the skin and leave patches of skin on your fillets so take your time and be careful.

What temperature should Trout be cooked?


What is the most unhealthy fish to eat?

6 Fish to Avoid Bluefin Tuna . In December 2009, the World Wildlife Fund put the bluefin tuna on its “10 for 2010” list of threatened species, alongside the giant panda, tigers, and leatherback turtles. Chilean Sea Bass (aka Patagonian Toothfish) Grouper. Monkfish. Orange Roughy . Salmon (farmed)

Is coral trout expensive?

Derek is correct, the cheaper trout are most likely imported. Under the new coral reef fin fish quota system, quota entitlements for coral trout cost above $45 a kilo to buy, or to lease roughly $5 a kilo per year.

What depth should coral trout be?

Coral trout are typically found inhabiting reefs in waters less than 20m, although they can inhabit waters up to 100m deep.

What do coral trout eat?

The juveniles feed on small crustaceans (particularly prawns) and squid. As adults, coral trout eat a wide variety of small reef fish, whose mix alters seasonally as different species move in and out of the trouts’ territory.

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Where are coral trout found?

The Common Coral Trout occurs in tropical marine waters of the Indo-West Pacific. In Australia it is known from north-western Western Australia, around the tropical north and south to the southern Great Barrier Reef , Queensland.

What is the best temperature to cook fish in the oven?

350 degrees F

What temp should fish be cooked at?


How do you know when trout is cooked?

To check that trout is perfectly cooked , insert a sharp knife or skewer into the thickest part of the flesh – if it’s cooked through, the knife will come out hot to the touch and the flesh should turn opaque and have a slight resistance when prodded.

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