Mulloway Fillet

Mulloway — also known as jewfish or jewel — is one of Australia’s most prized eating fish. Found in estuaries, bays, and along ocean beaches from Queensland to Western Australia, it can grow to well over a metre in length. The flesh is pearly white, moist, and has a mild, buttery flavour with large, satisfying flakes.

Mulloway fillets are excellent pan-fried with crispy skin, baked whole, or used in fish tacos and ceviche. The mild flavour makes it approachable for those who prefer less fishy-tasting seafood. Smaller fish (often called school mulloway or school jewies) are considered the best eating size.

Both wild-caught and farmed mulloway are available in Australia. Wild fish are caught by recreational and commercial fishers in estuaries and surf zones, while aquaculture operations — particularly in South Australia — supply a consistent, sustainable product to fishmongers and restaurants.