Gemfish Fillet

Gemfish is a deep-water species found in the waters off southern and eastern Australia. Its firm, white flesh has a clean, mild flavour with a slightly oily richness that keeps it moist during cooking. It was once one of Australia’s most popular table fish before overfishing led to strict catch limits in the 1990s.

Today, gemfish is less common than it once was, but it still appears at quality fishmongers and seafood restaurants, particularly in New South Wales. The firm texture holds up well to grilling, pan-frying, and baking, and it’s excellent in fish curries and chowders. Older Australians often remember it fondly as a fish and chip shop staple.

The species has two distinct populations — an eastern stock and a western stock — with the eastern population having been more heavily impacted by historical overfishing. Sustainable sourcing is important when purchasing gemfish.