Morwong: Commercial interests - with some Australian Government support - are doing their best to have this distinctive Aboriginal name replaced. In a move that is misleading both consumers and anglers, professional fisherman and fish-marketing authorities have decided that consumers didn't find the fish sufficiently appealing under its traditional name so they renamed it "sea bream".
Morwongs belong to the Cheifodactylidae family - they are not remotely related to the bream or sparidae family!
You may also know them as Mowie, Rubberlip, Lubra-lip, Grey Morwong, Perch & Great Perch.
The flesh of morwong is white, firm and good tasting. It can be cooked by all methods, and for those not skilled in filleting a fish there is nothing wrong with baking it whole.
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