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Fish Photos &
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Seafood |
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Nannygai (Centrobryx affinis) Photographs and Information
| Scientific Name |
Centrobryx affinis |
| Location |
QLD, NSW, VIC, TAS, SA, sth WA |
| Season |
All year round |
| Size |
To 60 cm |
| Australian Species Code |
37 258003 |
| Taste, Texture |
Delicate, mild, slightly sweet. Tender to firm. |
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Information about Nannygai (Centrobryx affinis):
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Also known as Redfish.
Nannygai have moderately short compressed bodies, a spiny head, large eyes and rough
scales. The upper parts of their head and body are red and the lower surface
silvery. The scales have red spots forming thin lines along their body, and their
eyes are red. The tail is red and other fins are pinkish.
The live in south-eastern waters of Australia and the species is abundant off the New
South Wales coast.
Juvenile Nannygai inhabit estuaries and shallow coastal waters while adults are found
over reefs and mud substrates in continental shelf and slope waters to a depth of 450
metres.
Spawning takes place in late summer and autumn. Nannygai are relatively slow
growing, maturing at approximately 4 years of age and lengths of 20-25 cm. They
reach a maximum size of 38 cm fork length for females at age 16 years and 33cm for males
at 11 years. Nannygai in New Zealand waters have been reported to reach a total
length of 50 cm.
Prior to World War II most Nannygai that were caught by trawlers operating off New
South Wales were discarded due to their low market price. Following the War,
landings by steam trawlers increased and peaked at 2500t in 1949, mainly as a result of
declining tiger flathead catches. Nannygai catches declined as steam trawlers left
the fishery and the catch during the 1950s and 1960s was taken primarily by Danish
seiners.
Demand for Nannygai was small until their name was changed for marketing purposes to
"Redfish" it is now a very popular table fish with a delicate to mild and
slightly sweet taste.
Nannygai are often caught by recreational anglers on reefs and are an excellent live
bait for Yellowfin Tuna.
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Colour of raw
fillet: |
White to pale pink. |
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Texture: |
Fine, large flakes. Tender
to firm. |
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Fat Content:
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Medium to high. |
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Flavour: |
Delicate to mild to slightly
sweet. |
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