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Beche De Mer
(Sea Cucumber - Trepang)

Tarwhine commonly form schools in coastal waters of eastern and western Australia.   They are distributed from Queensland to the Gippsland Lakes in Victoria and from Albany to Coral Bay in Western Australia.

They are occasionally taken as by-catch with yellowfin bream and black bream.

Bream and Tarwhine travel in schools, so if you come across fish that are not biting or you can see they are only small, move on to another location to find a school that is bigger in size, bream can be found in reef areas, oyster leases in rivers, around piers and their pylons and in weeds beds. For the best baits prawns, sandworms, crabs and marine worms are all very good, use a Long Shank from size 4 to 2 with bait holders 1-4, before setting the hook allow the fish to take the bait, best time to fish is dawn to dusk going into high tide, these guys will response to small minnow lures and some soft plastics

Fishing Angling for Tarwhine:

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

Tarwhine

Cooking Tarwhine:

Tarwhine is a delicious fish, usually cooked whole. Tarwhine are a much prized and highly rated food fish, although some people would argue they are somewhat over-rated in this department. Tarwhine from lower estuaries, harbours and the open ocean have moist, while flesh with a clean, sweet flavour. Upper estuary or freshwater dwelling fish often exhibit slightly softer flesh, and can have a slightly weedy or muddy taint at times.

To Buy
Sold mainly whole (gilled and gutted) and occasionally in fillet form (usually skinned). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store
Make sure whole fish is scaled, gutted and cleaned thoroughly as soon as possible (completely remove the lining of the abdominal cavity and the white fat along the abdominal wall). Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

To Cook
Average yield is 35%. Has a mild, sweet flavour, low oiliness and moist, soft-medium flesh. Estuarine and river fish can have a slightly coarse, muddy or weedy flavour.

Cooking Methods
Steam, poach, pan-fry, bake, grill, barbecue. A good plate-sized fish cooked whole, flesh also works well in mousseline.

Alternative Fish you can use:
Bream, hussar, morwong, redfish, Flathead, whiting.

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

Recipes Suitable for this fish:

Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc	Mussel and Red Snapper Soup	Vietnamese Snapper	Prosciutto Wrapped Snapper

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