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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Ocean Perch are pink with reddish-brown or orange bands on the body that may be faint in some individuals.  They have a series of small spines on the top of the head and operculum, although the body ridge below the eye is spineless.

Ocean Perch are found in southern Australian waters.  They are also found in New Zealand waters.

Adult Ocean Perch are found in waters with depths from 50 metres to 750 metres.   There are two recognised forms of Ocean Perch in the waters of New South Wales.   These are referred to as 'inshore' and 'offshore' forms, based on their preferred depth ranges.  The inshore form is dominant in depths of less than 300 metres and the offshore form is most common in deeper waters.

Reproduction in Ocean Perch is distinct in that fertilisation is internal.  Larvae stay within the female fish until they are approximately 1mm long, before they are released into the water.  It is believed that the reproductive season for ocean perch in New South Wales waters extends from June to November.

Ocean Perch have a slow growth rate and may be long-lived.  The maximum age recorded from examination of otolith risings is 42 years.  Ocean perch reach a size of at least 44 cm fork length and 1.4 kg.

Ocean perch feed by resting on the sea bed and ambushing their prey.  Their diet includes. squid, royal red prawns and cardinal fish.

Ocean Perch was a minor commercial species prior to the mid 1970s when the development of trawl fisheries commenced in deep waters off New South Wales and eastern Victoria.   Demersal otter trawling is the main method used to catch ocean perch.  They are sold whole and chilled to domestic fresh fish markets.  They are an excellent table fish.

Cooking Ocean Perch

With its white flesh and delicate flavour, Ocean Perch can be prepared in many ways. However, the preparation should enhance and accentuate the delicate flavour. The best cooking methods are grilling and barbecuing, poaching, shallow frying, baking and steaming.

Sear sliced eggplant, zucchini, red capsicum, mushrooms and leeks. Layer these in a baking dish and cover with heated chopped tomatoes flavoured with garlic and basil. Lay ocean perch fillets on the ratatouille, cover, and bake until just cooked. Serve with shaved parmesan cheese.

Ocean perch is excellent steamed whole (gilled and gutted), Asian style.

Recovery rate, Fillets (skin on, wing off): 30% from whole ocean perch
 

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