Murray cod – the best white fish

When a recipe calls for white fish – choose Murray cod. With a firm texture and delicious taste, our sustainably-produced Murray cod can be cooked in lots of different ways. While chefs have long valued Murray cod’s versatility, home cooks are now hooked on its many qualities, too.

Award-winning chef and owner of Limone Dining, Luke Piccolo, prefers Murray cod when preparing white-fish dishes because it can be pan-seared, baked, battered, steamed, grilled – and most importantly, will retain its firm texture, no matter how it’s cooked.

Here’s why Luke loves cooking with Murray cod:

  1. It is perfect in both Western and Asian-style recipes. Murray cod holds together well when steamed – it’s texture is not compromised under harsh cooking conditions.
  1. With a naturally oily texture, Murray cod keeps its moisture when cooked. This means Murray cod tastes great, even if it’s been overcooked.
  1. Murray Cod Australia (MCA) produces fish with a beautiful flavour because of the way they’re farmed in open ponds. The fish have a clean flavour, not muddy like wild cod.