Morwong refers to several species of marine fish in the family Cheilodactylidae, found in the cooler temperate waters of southern Australia and New Zealand. The most commercially important species include jackass morwong and rubberlip morwong. They are bottom-dwelling fish that inhabit rocky reefs and are caught as part of mixed-species fisheries.
Morwong has firm, white flesh with a mild flavour, making it versatile in the kitchen. It is well-regarded in Australian fish markets, though it is less widely known than species like barramundi or snapper. The fish is sold as skin-on or skin-off fillets.
Most morwong is caught in the waters off south-eastern Australia, particularly in the South East Trawl Fishery. It is a relatively long-lived and slow-growing species, which makes sustainable management important.
How it's produced
Morwong is wild-caught using demersal trawl and line fishing methods in southern Australian and New Zealand waters. It is primarily taken as part of multi-species bottom trawl fisheries, though some is caught by recreational and small-scale commercial line fishers working rocky reef areas.
Because morwong species are slow-growing and long-lived — some can live for decades — fishery management includes catch quotas and size limits to prevent overfishing. There is no commercial aquaculture for morwong. The fish is typically landed whole and processed into fillets for fresh sale at fish markets and fishmongers.
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