A large, silver-flanked predator of southern Australian estuaries and beaches — mulloway is a recreational trophy and an excellent table fish prized by chefs.
Mulloway is exclusively wild-caught.
Mulloway is most strongly associated with these 3 Australian regions:
How Mulloway compares to imported equivalents on the headline nutrients consumers care about.
When to enjoy Mulloway at its peak.
Four go-to preparations for Mulloway that respect the fish — short cooks, clean flavours, no over-doing it.
Salt + sugar + dill, 36h, slice paper-thin.
Salt-crust, 220°C 30 min for 1.5kg, crack at the table.
Skin-on, hot pan, 4 min skin side, 1 min flesh.
Diced, lime + chilli + coriander 5 min — firm flesh holds well.
Wild Australian Mulloway vs imported corvina/jewfish — sciaenid relatives but very different products.
Typically imported from: Imported ‘jewfish’ or ‘corvina’ from S. America (sciaenid family)
Ask for "Australian Mulloway" or "Coorong Mulloway" — never confuse with imported corvina/jewfish.
From 1 July 2026, every restaurant menu in Australia must show A (Australian), I (Imported), or M (Mixed) for each seafood dish. Read the law →