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Fish Photos,
Fishing Info, Angling, Catching Fish, Cooking Fish
Tarwhine
(Rhabdosargus sarba) Photographs
and Information
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Tarwhine commonly form schools in coastal waters of eastern and western Australia.
They are distributed from Queensland to the Gippsland Lakes in Victoria and from
Albany to Coral Bay in Western Australia.
They are occasionally taken as by-catch with yellowfin bream and black bream.
Bream and Tarwhine travel
in schools, so if you come across fish that are not biting or you can
see they are only small, move on to another location to find a school
that is bigger in size, bream can be found in reef areas, oyster leases
in rivers, around piers and their pylons and in weeds beds. For the best
baits prawns, sandworms, crabs and marine worms are all very good, use a
Long Shank from size 4 to 2 with bait holders 1-4, before setting the
hook allow the fish to take the bait, best time to fish is dawn to dusk
going into high tide, these guys will response to small minnow lures and
some soft plastics
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Advanced Secrets Of Tuna Fishing
- What Some Fisherman Are Calling The Tuna
Fishing
Book Of The Century. Action Packed With Exciting
Stories And Insider Secrets From Tuna Fisherman And
Charter Boat Skippers
. Aimed At Everyday Users To Teach
Them How To Find, Attract And Catch Tuna! |

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| Scientific Name |
Rhabdosargus sarba |
| Location |
Sth eastern area of East Australia & West Australia. |
| Season |
All year round |
| Size |
To about 80 cm |
| Australian Species Code |
37 353013 |
| Taste, Texture |
- |
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Nutritional
Information
For every 100 grams raw product
for Tarwhine fillet. |
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Kilojoules |
440 (105
calories) |
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Protein |
19.3 g |
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Cholesterol |
27 mg |
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Sodium |
84 g |
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Total fat
(oil) |
0.7 g |
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Saturated
fat |
40% of total
fat |
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Monounsaturated fat |
24% of total
fat |
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Polyunsaturated fat |
36% of total
fat |
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Omega-3, EPA |
23 mg |
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Omega-3, DHA |
87 mg |
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Omega-6, AA |
40 mg |
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Fishing Angling for Tarwhine:

Tarwhine
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Cooking
Tarwhine:
Tarwhine is a
delicious fish, usually cooked whole.
Tarwhine are a much prized and highly rated food fish, although some people would
argue they are somewhat over-rated in this department. Tarwhine from lower
estuaries, harbours and the open ocean have moist, while flesh with a clean,
sweet flavour. Upper estuary or freshwater dwelling fish often exhibit slightly
softer flesh, and can have a slightly weedy or muddy taint at times.
To Buy
Sold mainly whole (gilled and gutted) and occasionally
in fillet form (usually skinned). In whole fish look for
lustrous skin, firm flesh, and a pleasant, fresh sea smell.
In fillets, look for white, firm, lustrous, moist flesh
without any brown markings or oozing water and with a
pleasant fresh sea smell.
To Store
Make sure whole fish is scaled, gutted and cleaned
thoroughly as soon as possible (completely remove the lining
of the abdominal cavity and the white fat along the
abdominal wall). Wrap whole fish and fillets in plastic wrap
or place in an airtight container. Refrigerate for up to 3
days or freeze whole fish for up to 6 months, and fillets
for up to 3 months, below -18ēC.
To Cook
Average yield is 35%. Has a mild, sweet flavour, low
oiliness and moist, soft-medium flesh. Estuarine and river
fish can have a slightly coarse, muddy or weedy flavour.
Cooking Methods
Steam, poach, pan-fry, bake, grill, barbecue. A good
plate-sized fish cooked whole, flesh also works well in
mousseline.
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
Recipes Suitable
for this fish:
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Commercial Fishing for
Tarwhine:
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More links about
Tarwhine |
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