Healthy Food Database
Morwong
Morwong is a group of fish with many different subspecies, such as banded morwong, jackass morwong or grey morwong, and is a low-medium priced fish. It can be used as a cheaper substitute for snapper, bream or red Emperor. Morwong averages 850g in weight and 40cm in length and has a creamy, mild fish flavour.
Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season:
all year
To Buy:
Available whole or in fillets. Look for bright, lustrous, firm, resilient flesh and a pleasant, fresh sea smell.
To Store:
Scale, clean and gut fish. Wrap whole fish or fillets in plastic wrap or store in an airtight container. Keep 2-3 days in the refrigerator or up to 6 months in the freezer.
Tips & Tricks:
Score whole fish, cutting 2-3 times in the thickest part on each side before cooking to allow even heat penetration. Fillets can be cooked with the skin on.
Cooking Tips:
Wrap whole fish or fillets in foil or banana leaves, coat in spices and bake or barbecue. Press a fresh herb crust onto fillets prior to pan-frying or baking.
Nutrition per Per serve:
Monosaturated Fat , g:
2.7
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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