South Australia’s diverse and abundant seafood industry offers a wonderful opportunity to present some of the finest quality seafood in the world
on your menu.
With a little advice on preparing a few of South Australia’s unique seafood products and access to fresh product, you will be serving up an exceptional dish every time.
This masterclass provides expert advice on preparing calamari, Hiramasa kingfish, King George whiting and blue swimmer crab, ready for use in your own recipes.
Gripping the head, push thumb between cartilage and the hood to remove the wings from the hood, pierce skin and pull hood from wings and skin. Repeat for other wings.
Gripping hood firmly, pierce skin with thumb and pull from hood and wings.
Use knife to slice cartilage away from wings.
Grip head and top of quill firmly. Pull head and backbone from rest of body. Cut beak and eyes from tentacles.
Remove ink sac (keep for risotto or pasta dishes). It is easier to remove ink sacs when partially frozen.
Cleaned hood, wings and legs, with ink sac. The hood and wings can also be sliced into rings.
Cut under pectoral fin, just behind the head, slice on a diagonal on both sides. Pull head back sharply and snap off. (Head can be kept to make fish stock or to flavour miso soup.)
Insert knife at shoulder, follow along backbone. Incision should only cut halfway into fish.
Insert knife into thickest part of fish (about midway) and slice through to the anal fin, then use knife to slice through, following ribcage. Repeat on other side.
Remove pin bones by cutting top and bottom of loins from either side.
If you wish to remove skin (it can be eaten), hold tail firmly and pull skin against knife.
As boneless fillets, meat recovery is about 45%. However, in traditional Japanese style fillet (collar on, ribcage in), it is about 65%.
King George Whiting
Remove head by cutting on an angle from behind pectoral and ventrical fins.
Place knife into the shoulder of the fish and cut halfway along the backbone to tail. It helps to place hand at top of fish to help guide the knife.
Transfer weight of hand to base end of the fish. Using rib cage as a guide, slice under the fillet and remove.
Turn over and repeat step 2 and 3 for the other side.
Again follow rib cage to fully remove fillet. Once both fillets are removed you should be able to see through backbone.
Remove central pin bones by making a small ‘v’ into each fillet. Also check all the rib bones have been removed. Most whiting offer 50% meat recovery.
Blue Swimmer Crab
Turn crab upside down. Lift flap on underside and pull top shell away from body.
Remove gills by gently pulling away from the body of the crab.
Cut crab in half by slicing down middle, between the eyes.
Remove large claws by twisting and pulling them away from body. Most of the meat is in the body, near the back swimming legs.
Slice legs lengthwise. Crack shell on legs to remove meat.
Shell can be used for serving. Remove membrane on inside and rinse. A crab’s average meat yield is about 35%.