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Beche De Mer
(Sea Cucumber - Trepang)

Long-Tom belong to the same family as garfish and flying fish.   They are long, slender fish that can skip over the water for long distances.   They have very sharp teeth and can inflict nasty wounds.  They are fearless when disturbed and will swim and attack wading anglers.

Long-Toms have long jaws with many sharp teeth.

They are found in the open sea and in estuaries, where they apparently spawn.   They are more plentiful in northern waters in Australia, and rare in Tasmania.

Long-Toms feed on anchovies, sprats, herrings, hardiheads and prawns.  They can also be caught on strips of squid.

They are a very good fish to eat, despite their many bones.

Angling for Longtom:

It is a prized sporting fish which will take small lures and also live bait.      

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

Cooking Longtom:

Longtom are small and rather tasty. They are a very good fish to eat, despite their many bones. They can be filleted to produce attractive boned-out, butterfly fillets, which are exceptional for delicate dishes.

For best effect, cook longtom garfish whole and deep fried. Larger species can be filleted, coated in batter and fried or grilled on a very hot plate, with the skin on and lightly dusted with seasoned flour.

Poaching or steaming garfish fillets in a court bouillon will cause the fillets to curl up into half moon shapes which can be attractively served with a salad of buttered sage, snow pea runners and lemon butter.

Recovery Rate for Fillets: 47% from whole garfish (gut in).  Garfish are medium-priced finfish.

When garfish are purchased whole, the gut must be removed promptly to avoid staining of the flesh by the gut contents.

Small quantities of garfish are sold for sashimi.

To remove bones, place garfish belly-side down and roll along the length of the backbone a few times with a rolling pin. This separates the bones from the flesh, allowing them to be removed with some ease.

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