Mulloway

Where Caught

Found
Found and caught

Map of Australia showing where Mulloway are found and caught.

When Caught

year round

Important Features

Wild/Farmed: Wild, Aquaculture trials have been successful in New South Wales.
Habitat: Saltwater and estuarine, Found around inshore areas
Recovery Rate: Fillets: 55% from whole mulloway (gilled and gutted)

Mulloway Research

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

Remarks

In some areas (e.g. South Australia) this species is very popular in fish and chip shops.

Mulloway is a very popular target of recreational fishers.

Imports

nil

Common Size

>150cm

Overseas Names

GB: mulloway, southern meagre; J: higeishimochi; USA: kob; ZA: kabeljou, kob

Grading

Whole mulloway are sometimes graded as presented below.

Mulloway (Argyrosomus hololepidotus)

Photograph by Thor Carter

Nutrition Facts

per 100g of raw product

Kilojoules	435 (103 calories)
Cholesterol	19mg
Sodium	54mg
Total fat (oil)	0.6g
Saturated fat	31%of total fat
Monounsaturated fat	21% of total fat
Polyunsaturated fat	48% of total fat
Omega-3, EPA	17mg
Omega-3, DHA	72mg
Omega-6, AA	29mg

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

The flesh of the mulloway is mild and moist with only a few big bones, which are no fuss to remove. The shape and size of this finfish allow for many uniform cutlets of serving-portion size. The large, firm flakes make it ideally suited to grilling as steaks or fillets and are delicious when coated and fried. Larger specimens, which can be a little drier, are perfectly suited to casseroles and soups.

Flavours that will accompany the mulloway include tomato, capsicum, strong citrus and curry. To create a distinctly Australian flavour, use the bush tomato in bouillabaisse-style dishes. As this tomato is quite strong in taste, it is a good idea to check the intensity of its flavour so as not to overpower the flavour of the finfish.

Small mulloway are excellent cooked whole (gilled and gutted), either baked or on the barbecue.

Flavour: Mild, Distinctive flavour
Oiliness: Low
Moisture: Usually moist, Large mulloway can have a low moisture level. Small mulloway can be soapy .
Texture: Soft to firm, Large flakes; Firm: medium-sized mulloway
Flesh Colour: White to pale pink
Thickness: Thick fillets
Bones: Only a few large bones, which are easily removed
Price: Mulloway is a medium-priced finfish.

Suggested Wines

For plainer dishes, poached or deep-fried, select a good herbaceous sauvignon blanc from Western Australia.

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