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Red Morwong & Banded Morwong (Cheilodactylidae) Photographs and Information



Also known as Sea Carp.

Red Morwong are a rich copper colour, with a pair of prominent blunt protuberances growing in front of the eyes.  Adults are usually seen in aggregations on rocky reefs to about 30 m in depth. Juveniles live on algae covered reefs.. They inhabit rocky and weedy areas, and are also found on offshore reefs. It grows to 65 cm in length.

The Red Morwong occurs in warm temperate waters of Australia and New Zealand. In Australia it is known from southern Queensland to eastern Victoria. It is common in New South Wales.

The Red Morwong can be recognised by its colouration and extended lower pectoral fin rays. Adults are orange-brown to dark brown above and pale below. Small juveniles are silvery with dark bands crossing the upper sides and dorsal fin.
Adults have large fleshy lips and a forked caudal fin. There are horn-like bumps in front of the eyes.

The Red Morwong occasionally has a banded pattern and looks similar to the Banded Morwong. The lack of bumps on the front of the head in the Banded Morwong can be used to separate the two species.

Despite their name, they are not a true "Morwong"

Red morwong will bite readily on green prawns or crabs.

Banded Morwong - Cheilodactylus spectabilis

morwonredmap1.jpg (3602 bytes)

morwongred.jpg (3139 bytes)

Habitat: Saltwater

Found in shallow to moderately deep water on reefs or adjacent to rocky bottoms, where they feed at night

Scientific Name Cheilodactylidae Family
Location NSW, VIC, SA, WA
Season All year round
Size To 75cm, and 6 kg
Australian Species Code 37 377901
Taste, Texture Mild fishy flavour Medium to firm texture.

 

Nutritional Information
For every 100 grams raw product
for Red Morwong fillet.

Kilojoules 475 (113 calories)
Protein 21 g
Cholesterol 19 mg
Sodium 98 mg
Total fat (oil) 0.7 g
Saturated fat 38% of total fat
Monounsaturated fat 21% of total fat
Polyunsaturated fat 41% of total fat
Omega-3, EPA 25 mg
Omega-3, DHA 99 mg
Omega-6, AA 32 mg


Angling for Red Morwong:

It is a prized sporting fish which will take small lures and also live bait.      

Saltwater Fish - What bait to use for fishing - a list of saltwater baits with the main "diners" who will be tempted.


Cooking Red Morwong:

Morwongs are generally medium-priced finfish, but banded morwong can be high priced when sold live. Grey morwong is higher priced than jackass morwong. Prices vary a little between states.

Morwongs have creamy flesh with a distinctive flavour and they are ideally suited to frying, baking, steaming or barbecuing whole (gilled and gutted).

The size of these species makes them excellent for presentation especially if deep-fried whole and served with a coriander, chilli and lime dressing. Alternatively, wrap the finfish in foil and bake with lemon and fresh parsley, then douse with a warm vinaigrette of lemon, virgin olive oil and toasted sesame seeds. Score flesh on both sides before cooking to allow for even heat penetration.

Morwongs also marry well with the flavours of teriyaki, chilli, basil and coconut milk, when used in fragrant seafood curries.

Morwongs can be used in place of snapper or red emperor as an inexpensive centrepiece for a buffet.

Microwave Cooking Times for Fish
- Fish fillets 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large 6 minutes/750g on medium
- Whole fish Small 3-4 minutes on medium

Easy Fish Recipes - From How To Cook Fish

Recipes Suitable for this fish:

Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc Mussel and Red Snapper Soup Vietnamese Snapper Prosciutto Wrapped Snapper

Commercial Fishing for Red Morwong:


Wild caught

Recovery Rate
Fillets (skin on, wing off): 34 38% from whole morwong (gut in)


More links about Red Morwong

Australian Government - Australian Bureau of Agricultural and Resource Economics and Sciences (PDF file) - Australian Fisheries Statistics 2010/2011

 


 

 


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