Carved from cuttle-bone and set in sand, this flat-head is a huge talking point. Currently on display at Tim Sykes Gallery in Sorrento Whilst this fish is a tastey addition to any plate and well sought after, appearing in some parts of Australia such as Bermagui they are caught over a meter in size, I’m not so sure, there’s a plate big enough.
Christian was busting to create a flat-head and decided on this medium, and whilst they are favored for the plate, I am amazed at how many people “love” flatheads and have their very own “flathead Story” to share when they see this gorgeous piece.
There are approximately 40 species of Flathead caught in Australia. These are generally sold together under the generic name of ‘Flathead’, though increasingly species such as Tiger Flathead and Rock Flathead are being marketed individually.
The various species are available year round from fisheries around the country. They are caught by Trawl, Gillnets, Danish Seine and handline.
If you’re not so keen to see it on your wall, here’s some tips on cooking them
A versatile fish, suited to most cooking methods. The flesh of larger fish can be slightly dry and coarse though avoiding over-cooking by using gentle cooking methods should prevent this. A very popular fish for battering and deepfryng.
Whole fish can be roasted or BBQ’d, while fillets can be marinated, poached, steamed, grilled or fried.
Very fresh specimens can be eaten raw or marinated in a ‘ceviche’ style. Prepared this way it has a clean, fresh flavour and firm texture.