Yellowtail Scad | Trachurus novaezelandiae
Scad, yellowtail, yellowtail horse mackerel.Family:
Available wild-caught, it is a free-swimming marine fish found mainly in schools over the inner continental shelf and in estuaries and caught mainly off NSW and Victoria using purse seines, though haul nets and demersal trawls are also used and it’s line-caught in SA. Looks similar to the closely related Jack Mackerel, but smaller.
Available year round with peaks in NSW and Victoria from January – August.
Size and Weight:
Commonly 300g and 30cm, but can grow to 1kg and 50cm.
Trevallys (including Bigeye, Black, Bluefin, Bluespotted, Diamond, Giant, Golden and Silver Trevallys), Black Pomfret, Darts, Jack Mackerel, Queenfish, Samsonfish, Turrum, Yellowtail Kingfish.
Sold whole; look for lustrous skin, firm flesh, and a pleasant, fresh sea smell.
Make sure fish is scaled, gilled, gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.
Average yield is 35%. Has a strong flavour, medium oiliness and dry, medium-firm flesh with few bones, which are easily removed.
Deep-fry, pan-fry, bake, grill, barbecue, smoke. It is best wrapped in foil or vine leaves if baking or barbecuing, to prevent it drying out.
Goes well with:
Basil, caraway, chilli, coriander, cumin, curry, fennel, garlic, ginger, herbs (such as coriander, dill, French tarragon, parsley, sage, thyme), lemon, lime, olive oil, onion, oregano, sesame oil, soy sauce, tamarind, teriyaki sauce, tomato, vinegar, wasabi, white wine.
Australian salmon, blue mackerel, mullets, sardines, other trevallys.Imports:
Post credit | Sydney Fish Market
BARBECUED YELLOWTAIL SCAD WITH PEAS, LETTUCE & BACON
serves 4 as an entree
2 x 200g (7 oz) whole yellowtail scad, tails and fins trimmed
1 tablespoon vegetable oil
40g (1 1/2 oz) butter1 small French shallot, peeled and diced
2 tablespoons bacon lardons
80g 2 3/4 oz / 1/2 cup) fresh green peas
60ml (2 fl oz / 1/4 cup) fish stock
2 large cos
Preheat a flat-top barbecue hotplate to high, or heat a flat stovetop grill pan over high heat.
Score the yellowtail on an angle at 2 cm (3/4 in) intervals on both sides.Brush the fish with the vegatable oil and place on the barbecue or hot pan. Cook for about 1 minute on each side, or until just cooked through. Remove from the heat and leave to rest until serving.
Heat a small frying pan over medium-low heat and add the butter. When the butter is bubbling, add the shallot and bacon, then cook, without colouring, for 2 minutes, or until soft and sweet. Add the peas and fish stock, then bring to the boil. Reduce the heat a little and simmer for 1-2 minutes, until the stock reduces slightly. Fold the lettuce through just before serving.
To serve, place the fish gently on a serving platter and spoon the pea, lettuce and bacon mixture over.
Recipe Credit | Australian Fish & Seafood Cookbook | Susman, Huckstep, Swan & Hodges
Stopped by the Fishermen’s Co-op just before the lunchtime crowd and the snapper was excellent. The crumbing was light and the oil fresh. In fact all the fish there looked great. The calamari was fresh and actually squid rings not mashed together to look like a ring. It got very busy quickly after I arrived and seating outside on the covered deck is limited so get in early or takeaway to the beach close by.
A good array of locally caught wet fish and a superb take away with outside covered seating. Was recommended to us as the best fish and chips in town and we would agree.
Service at the Co-Op is friendly and helpful and the fish is MAGNIFICENTLY FRESH. If you have a special occasion coming up, the cooked lobster is absolutely delicious.
Best fish & chips we ever had. The Dinner Pack was just huge for two, but you just can’t stop eating! Lovely and crisp chips, and the fish was exceptional. Only draw-back was the very small decking outside, which was too crowded and hard to find a vacant table. Unless of course you take your fish & chips and eat them somewhere else. Everything was as fresh as seafood should be. Straight off the boat! Next time we’ll try the mixed seafood.