Bartail Flathead

When Caught

year round

Important Features

Wild/Farmed: Wild
Habitat: Saltwater, Found on open, sandy or rocky bottom
Recovery Rate: Fillets (skin on, wings on): 60% from whole flathead (gut in), Fillets (skin on, wings off): 50% from whole flathead (gut in); Recovery rate varies with species.

Bartail Flathead Research

FRDC provides a comprehensive search of the latest research papers and images on Bartail Flathead

Remarks

Flathead fillets are normally sold wing-on (when the wing is taken off, recovery is significantly reduced). When comparing prices, compare fillets of the same type, that is wing-on or wing-off. Skinned and boned-out fillets, commonly referred to as tails , are increasingly available.

Gurnard fillets are sometimes incorrectly sold as flathead fillets.

Imports

nil

Overseas Names

GB, ZA: bartail flathead; GB: Indian flathead; J: kochi, magochi; ZA: balkstert platkop

Grading

Grading can vary by supplier and region. An example of a grading system for whole sand and tiger flatheads is presented below.

Bartail Flathead (Platycephalus indicus)

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Kilojoules	380(90 Calories)
Cholesterol	19mg
Sodium	na
Total fat (oil)	0.6g
Saturated fat	32%of total fat
Monounsaturated fat	20% of total fat
Polyunsaturated fat	48% of total fat
Omega-3, EPA	26mg
Omega-3, DHA	164mg
Omega-6, AA	16mg

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

Flatheads are superb table fishes, with finely textured flesh. The use of a sauce or marinade will overcome the slightly dry texture sometimes evident in these fishes after cooking.

They are a popular choice for traditional preparation of a light battering, and served with chips and tartare or mayonnaise. Experiment with baking, barbecuing and poaching or add flathead to a bouillabaisse.

Add zest with lemon or dill, tomato relish, balsamic vinegar and garlic.

Skinless flathead fillets have a good recovery rate and are well known to most diners.

Flavour: Medium, Distinctly sweet flavour
Oiliness: Low
Moisture: Medium, can be dry
Texture: Soft, medium or firm, The texture varies according to species.
Flesh Colour: Yellowish white, pink or grey
Thickness: Medium or thick fillets
Bones: Bones in the front third or so of the fillet, which are easily removed
Price: Flathead are low- to medium-priced finfish. The well known dusky flathead is sometimes

Suggested Wines

Some care needs to be exercised when selecting white wines to accompany fried and poached flathead. The most delicate match comes with an Australian riesling, which is among the most delicate wine styles made in this country.

With the flathead coconut broth from Andrew Blake of Blakes Restaurant in Melbourne (p. 294), serve a sparkling red (shiraz, durif, or cabernet sauvignon).

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