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Beche De Mer
(Sea Cucumber - Trepang)

Also known as Jackass Morwong and Sea Bream, jackass fish, perch, seine-boat morwong, silver perch

The body of the Jackass Fish is light blue above and silver below, with a broad black band across the nape and in front of the dorsal ray.  Juveniles have four faint bands on the body.  The eye is large, the mouth small.  the dorsal fin is convex in the middle.  They are often black inside the mouth.

The can reach lengths of up to 61cm and weight of 3 kg, although most commonly in the 0.6-1.2kg range.

They are a deep water fish, roaming the waters of the bottom half of Australia and Tasmania.  It is a commercial fished for species, though will readily take fish bait, squid and prawns.  They are found on deepwater reefs, gravel beds, sand and mud bottomed areas.  Usually in water deeper than 60 metres.

Angling for Jackass Morwong:

Saltwater Fish - What bait to use for fishing - a list of saltwater baits with the main "diners" who will be tempted.

Cooking Jackass Morwong:

Morwongs have creamy flesh with a distinctive flavour and they are ideally suited to frying, baking, steaming or barbecuing whole (gilled and gutted).

The size of these species makes them excellent for presentation especially if deep-fried whole and served with a coriander, chilli and lime dressing. Alternatively, wrap the finfish in foil and bake with lemon and fresh parsley, then douse with a warm vinaigrette of lemon, virgin olive oil and toasted sesame seeds. Score flesh on both sides before cooking to allow for even heat penetration.

Morwongs also marry well with the flavours of teriyaki, chilli, basil and coconut milk, when used in fragrant seafood curries.

Morwongs can be used in place of snapper or red emperor as an inexpensive centrepiece for a buffet.

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

Wild caught.

Recovery Rate:
Fillets (skin on, wing off): 34 38% from whole morwong (gut in)