Emperors are superior table fishes, especially when baked whole (gilled and gutted). They are extremely popular throughout the Indo West Pacific region. Emperor flesh is moist, firm and flavoursome and easily removed from the frame after baking.
Cooked whole by baking (try stuffing with herbs and nuts), steaming, poaching or deep frying, emperors are a stunning finfish to display. Poached emperor can be served chilled. They are also ideal in fillet form for frying, grilling, barbecuing or steaming.
Teriyaki complements these species superbly, and emperors can be mari-nated in other similar mild flavours.
If deep frying or grilling larger varieties whole, it is advisable to score them first.
The skeleton and head have substantial flavour for use in stocks and as a base for sauces, soups and bouillabaisse.
Pearl Perches and West Australian dhufish are grouped together as they belong to the same genus (Glaucosoma) and produce similarly highly esteemed products. These species have excellent taste and yield thick, white flesh. Sold mainly as fillets, they are highly sought after.
They are suited to most cooking methods, particularly steaming or grilling with a light dressing of citrus flavours, in either a beurre blanc with chives or olive oil, lemon juice and snow pea runners. They have delicate and moist flesh, so the less handling during cooking the better. Remember to score thick fillets and tuck the tail end under the rest of the fillet for even heat distribution and cooking.
If fried, these species are superb lightly crumbed and pan-fried, or coated in a light tempura batter and deep fried and served with saffron mayonnaise.
Marlin and swordfish are becoming a more popular food fish in Australia. While grouped together under the name billfish , they have distinctive textures and flavours.
Swordfish is often described as the most meat-like of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking.
Striped marlin flesh is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours. Try char-grilling but keep the centre rare to avoid dryness. Marlin is delicious smoked and is a common entre.
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