Australian Queenfish Fillet Skin-on (Frozen) per kg

In the Northern Territory and other tropical Australia regions, the queenfish, or "queenie," is referred to as the "thin fish" or "skinny." This kind of fish or closely related fish is also known as leather skin or whitefish in various regions of the world.

The meat of queenfish is frequently quite dry. When compared to other fish, which have a tendency to be excessively oily, the queenfish is on the other end of the spectrum. Queenfish fillets can be pan-fried, poached, blackened, or cooked in the Cajun way because of the meat's agreeable flavour profile. They can also be served with a simple salad of greens and pickled watermelon rind. If you're grilling or using another dry heat cooking method, marinade the fish prior or serve it with sauce. The dry texture will be lessened as a result.

Queenfish Fillet Comes: