The Murray cod is the largest exclusively freshwater fish in Australia, and one of the largest in the world. Other common names for Murray cod include cod, greenfish, goodoo, Mary River cod, Murray perch, ponde, pondi and Queensland freshwater cod.
The Murray Cod is one of Australia's largest native freshwater fish. It can be found throughout the waterways of the Murray-Darling Basin.
The species of codfish are: Atlantic cod (Gadus morhua): This species is also called haberdine, codling, scrod cod, sacred cod, market, or steaker. Pacific cod (Gadus macrocephalus): This cod is also known as greyfish, grey cod, grey wolf, Alaska cod, true cod, or Tara.
Introduction. The Barramundi Cod occurs widely throughout the tropical Indo-Pacific. Adults are often found in silty reef areas while juveniles live in shallow water and are occasionally seen in rock pools at low tide.
The Murray cod is the largest exclusively freshwater fish in Australia, and one of the largest in the world. Other common names for Murray cod include cod, greenfish, goodoo, Mary River cod, Murray perch, ponde, pondi and Queensland freshwater cod.
According to The Better Fish, barramundi isn't as fishy or potent as other species like salmon. However, it still has a classic seafood flavor, similar in both texture and flavor to cod, tilapia, halibut, and other white fish.
How do you even compare dory with cod? It's a totally different fish, totally different thing. If you are the sort who is unable to make out the difference between different types of fish, then probably you should just stick to dory.
The Murray Cod is Australia's largest freshwater fish. The biggest recorded was 1.8m long and weighed 113kg!
The Murray cod is an icon of the Basin and forms the basis of a popular recreational fishery in south-eastern Australia where it is often stocked into dams and lakes. The species is important in Aboriginal mythology: a huge Murray cod is responsible for forming the Murray River and all its fishes.
“Pangasius is a good, cheaper alternative for cod in fried fish” - Your everyday fish.
Whiting is related to cod but is slightly cheaper and less flavoursome. They are a good buy in their own right, however, for certain recipes, especially fish pates and mousse. Read more about responsible fishing on the Marine Stewardship Council website.
Pacific cod is a best choice while Atlantic cod should be avoided unless it is farmed using indoor recirculating tanks. Cod typically has moderate to low mercury levels.
Basa, a freshwater farmed catfish imported from Asia, is sometimes marketed as 'Pacific Dory', though it is unrelated to the Dories.
Basa is imported from south-east Asia, where it is predominantly farmed along Vietnam's Mekong River in ponds, tanks and cages close to or in the Mekong.
On coral reefs, “Dory,” the small vibrant blue fish with black stripes and a yellow tail, is known by several other names: Hippo Tang, Royal Blue Tang, Regal Tang, Palette Surgeonfish and by the scientific name Paracanthurus hepatus.
Somehow a Dory doesn't quite give you the same experience. Aside from the fact that the Dory is a fish bred in either a river (Basa) or pond (Tra) and that it was called Dory rather than catfish because the John Dory is a much sexier (and more expensive) fish, these fish are nowhere near the size of a Cod.
John Dory, or St Peter Fish, may be rather strange looking, but it's highly valued for its mild, slightly sweet flavour, pearly-white flesh and firm, succulent texture. It's a heavy-boned fish, and a little more expensive because of its low yield, but well every penny.
A notable difference is the growth rates, on average it takes Barramundi 5 years to reach a metre in length, for a Murray Cod it takes an average of 30 years to reach the very same length. Fisheries in Victoria estimate that the Murray Cod fishery is approximately 20% of the fishery that it was 70 years ago.
Choose firm textured fish – such as swordfish, yellowtail kingfish and ling – as they hold together well on the BBQ. Shellfish are also great barbecued, but only use green (uncooked) shellfish, as reheating cooked shellfish will make them tough.
Cod/Haddock - use a large flaked white fish for the Cod (Blue Eye etc), for haddock rockling or flaqthead tails are fine. Herring, think of a larger more robust sardine. Australian sardines are smaller, but can be substituted for flavour or try another oily fish lik some of the mackerals.