Healthy Food Database

Morwong
Morwong is a group of fish with many different subspecies, such as banded morwong, jackass morwong or grey morwong, and is a low-medium priced fish. It can be used as a cheaper substitute for snapper, bream or red Emperor. Morwong averages 850g in weight and 40cm in length and has a creamy, mild fish flavour.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season: all year
To Buy:
Available whole or in fillets. Look for bright, lustrous, firm, resilient flesh and a pleasant, fresh sea smell.
To Store:
Scale, clean and gut fish. Wrap whole fish or fillets in plastic wrap or store in an airtight container. Keep 2-3 days in the refrigerator or up to 6 months in the freezer.
Tips & Tricks:
Score whole fish, cutting 2-3 times in the thickest part on each side before cooking to allow even heat penetration. Fillets can be cooked with the skin on.
Cooking Tips:
Wrap whole fish or fillets in foil or banana leaves, coat in spices and bake or barbecue. Press a fresh herb crust onto fillets prior to pan-frying or baking.

Nutrition per Per serve:

Energy (kJ):
823
Fat (g):
8.1
Monosaturated Fat , g:
2.7
Vitamin B2:
Potassium:
Phosphorus:
Amines:
Low
Glutamates:
n/a
Protein (g):
31.0
Saturated Fat, g :
2.8
Vitamin B1:
Niacin (B3):
Magnesium:
Sodium:
Salicylates:
Safe/negligible amount

Benefits the Following Health Conditions:*

Find recipes with Morwong

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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