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Barcheek Coral Trout

Where Caught

Found
Found and caught

Map of Australia showing where Barcheek Coral Trout are found and caught.

When Caught

Year round, with peak supply in eastern Australia from September until November

Important Features

Wild/Farmed: Wild
Habitat: Saltwater
Recovery Rate: Skinless fillets: 50% from whole coral trout

Barcheek Coral Trout Research

FRDC provides a comprehensive search of the latest research papers and images on Barcheek Coral Trout

Remarks

The coral trouts (Plectropomus spp) are often separated from the coronation trouts (Variola spp) in the marketplace.

Coral trouts often have black parasites on the inside of the belly flap but these are not a food safety issue.

Imports

Indonesia and Myanmar:: frozen

Common Size

40-80cm

Overseas Names

GB: spotted coralgrouper; J: suji-hata; T: pla kudsalak, pla oon roon

Grading

Grading can vary by supplier and region. An example of a grading system for whole coral trout is presented below.

Coral trout weighing 0.6 1.0 kg are sometimes called plate size .

Barcheek Coral Trout (Plectropomus maculatus)

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Kilojoules	na
Cholesterol	25mg
Sodium	na
Total fat (oil)	0.6g
Saturated fat	32% of total fat
Monounsaturated fat	16% of total fat
Polyunsaturated fat	52% of total fat
Omega-3, EPA	9mg
Omega-3, DHA	149mg
Omega-6, AA	27mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Coral trouts are among the most sought-after reef fishes for their impressive appearance and fine eating qualities. Their delicate flavour and fine, white flakes appeal to most. Bake, steam, poach or grill, but avoid handling them too much as their delicate flakes can be easily damaged. Enrich with an abundance of citrus, light butter sauces, parsley and chives.

Highlight these species attractively coloured skin by cooking and presenting them whole (gilled and gutted).

Fillets of coral trout and trout (rainbow or brown trout) can be plaited together to present an interesting contrast in colour and flavour.

The cheek flesh from coral trouts is very highly regarded and should not be wasted.

Flavour: Mild
Oiliness: Low
Moisture: Moist
Texture: Firm
Flesh Colour: White
Thickness: Thick fillets
Bones: A few bones (mainly pin bones), which are generally large and easily removed
Price: Coral trout are high-priced finfish.

Suggested Wines

To accentuate the sweet and piquant flavours of these species, it is important to select table wines with subtle varietal characteristics and understated flavours. Cool climate white wines are preferred and varieties such as sauvignon blanc, semillon, or blends of both are suitable.

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