VARIETIES | DHUFISH
A fleshy fish with limitless cooking options
It only takes one bite to figure out what all the fuss is about. These fish taste absolutely awesome. The meaty flesh has a mild taste and the meat falls apart in chunks. There’s no limit as to how you can cook them, so you’ll find dhufish on many restaurant menus. Or keep it simple – buy one and try it on the barbecue with some salt and pepper.
Don Hancey’s Cooking Tip
Dhufish feed at night on squid, prawns and octopus which impart unique flavours into the fillets. My favourite method of cooking “dhuey” is pan fried with lemon pepper seasoning and a sprinkle of salt to create a crispy skin. Barbecued dhufish wings marinated in a little olive oil, salt, white pepper, a splash of citrusy Great Southern riesling are incredible, especially topped with some finger lime “pearls”.
Head to Margaret River and surrounds for a variety of fishing charters focused on catching dhufish. Recreational fishers often find success catching dhufish from their own private boats.
Dhufish are found in the waters between Shark Bay and the Recherché Archipelago, but are most commonly caught in lower West Coast waters between Kalbarri and Augusta. Commercial fisheries are scattered across the West Coast Bioregion, with the largest being the West Coast Demersal Scalefish Managed Fishery.