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Latchet
Fish (Pterygotrigla polyommata) Photographs
and Information
Latchet are distributed from about Port Stephens, NSW to Perth in WA.
They live in mid to outer continental shelf waters at depths of 20-220 metres.
Spawning occurs in July-August in New South Wales waters. Latchet first spawn
when they are 45 cm length.
Juveniles enter bays and estuaries in autumn.
They are sold whole chilled on domestic markets.
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Scientific Name |
Pterygotrigla polyommata |
Location |
Southern half of Australia |
Season |
All year round. |
Size |
To 62cm fork length and 2.6kg |
Australian Species Code |
37 288006 |
Taste, Texture |
- |
Nutritional
Information
For every 100 grams raw product
for Latchet fillet. |
Kilojoules |
521 (124
calories) |
Cholesterol |
30 mg |
Sodium |
37 g |
Total fat
(oil) |
0.5 g |
Saturated
fat |
33% of total
fat |
Monounsaturated fat |
13% of total
fat |
Polyunsaturated fat |
54% of total
fat |
Omega-3, EPA |
14 mg |
Omega-3, DHA |
100 mg |
Omega-6, AA |
15 mg |
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Angling for Latchet Fish:
Saltwater Fish - What bait to use for fishing -
a list of saltwater baits with the
main "diners" who will be tempted.
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Cooking
Latchet Fish:
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
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Commercial Fishing for
Latchet Fish:
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