Morwong Fillet

Morwong is a family of reef-dwelling fish found along the southern coast of Australia, from New South Wales around to Western Australia. The most commonly eaten species include rubberlip morwong and jackass morwong (also known as perch). They have firm, white to pale pink flesh with a mild, clean flavour.

Morwong fillets are versatile in the kitchen — they hold together well for pan-frying, grilling, and baking, and their firm texture makes them a good choice for fish curries and chowders. The flavour is subtle enough to pair with delicate sauces but robust enough to stand up to stronger seasonings.

This is a genuinely Australian fish, well regarded by recreational anglers and available through fishmongers in southern states. It’s an underrated choice that deserves more attention alongside better-known species like snapper and barramundi.