Bykov, V.P., 1983

 

 Great Australian Bight, in December - May

 The meat is somewhat dry and compact, mildly sour after boiling and frying. It is tasty after hot smoking and satisfactory in canned products. This fish should be used for sterilized canned products `blanched in oil' or for freezing onboard. The meat gets rancid quickly because of oxidation of the fat, it should therefore be glazed during freezing. It is frozen in beheaded and dressed form, the large specimens are sliced into sheets.