Australian Tiger Flathead Tails 300g

Bagnato Fishing Tiger Flathead Tails 300g

Firm, mild, boneless flathead tails, caught off the NSW coast and packed by the family that caught them.

Our tiger flathead comes from Vince Bagnato, who fishes the NSW coast aboard the Melisa. The Bagnatos are a Calabrian fishing family and have worked out of Sydney for generations, long enough to be part of the city’s fishing history. Vince has completed OceanWatch’s Master Fisherman program, which trains and assesses professional fishers in responsible fishing and careful fish handling. Everything he catches is processed and packed by his own team, so we can trace each pack back to his boat.

Tiger flathead lives only in Australian waters, on the sandy and muddy seabed of the south-east coast. The tail is the thickest, meatiest part of the fish, and these come skin off and boneless, ready to cook straight from the pack. The white flesh is mild and gently sweet, and firm enough to hold its shape in batter, on the barbecue or in a simmering sauce.

Dip the tails in a cold beer batter for a proper fish and chip night, or coat them in panko with a little lemon zest and shallow-fry. For something lighter, pan-fry in butter with capers and parsley, or bake on a tray with cherry tomatoes, olives and a splash of white wine. They also stay in whole pieces when simmered gently in a coconut and tomato curry.

Tiger or Rock Flathead?
Both come in 300g packs, but they’re quite different fish. Tiger flathead lives in deeper water off the NSW coast and has a milder flavour and a firmer texture, which makes it the more affordable, everyday choice for fish and chips, curries and the barbecue. Our rock flathead comes from the shallow seagrass beds of Corner Inlet in Victoria, caught by members of the South Region Fishermen’s Co-operative. It’s sweeter and more delicate, and worth choosing when the fish is the star of the plate.

Why it’s Better

• Traceable to one boat: caught by Vince Bagnato aboard the Melisa off the NSW coast.
• Handled by the same family: processed and packed in house by Vince’s team.
• A trained, recognised fisher: Vince is an OceanWatch Master Fisherman.
• A true Australian native: tiger flathead is found only in Australian waters.
• No prep needed: skin off and boneless, ready for the pan.
• Holds together: firm enough for batter, the barbecue and a simmering sauce.
• Everyday value: a more affordable flathead for regular weeknight dinners.

Ingredients
100% Australian Tiger Flathead (Neoplatycephalus richardsoni).

Know Your Fisher
The Bagnato family came to Sydney from Calabria in southern Italy and has fished these waters for generations. Vince Bagnato now skippers the Melisa, fishing the NSW coast and looking after his catch himself, from the boat through to processing and packing. He’s an OceanWatch Master Fisherman and has taken part in industry trials to cut bycatch, a sign of how seriously he takes the health of his fishery.

Cooking Guide
Pat the tails dry and season just before cooking. The fish is done when the flesh is white all the way through and flakes easily.

• Pan-fry: heat a little oil or butter over medium-high heat and cook for 2 to 3 minutes each side, depending on thickness.
• Deep-fry: heat oil to 180°C, batter or crumb the tails and fry for 3 to 4 minutes until golden. Drain on paper towel.
• Barbecue: oil the fish and a hot plate, then cook for 2 to 3 minutes each side.
• Bake: place on a lined tray in an oven preheated to 200°C for 8 to 12 minutes.
• Curry: add the pieces for the last 5 to 6 minutes of a gentle simmer and stir carefully.

Storage
Packed frozen and may arrive partly or fully thawed. Keep chilled below 4°C and use by the date on the pack. To thaw, leave in the fridge overnight in the packaging, on a plate. Never thaw on the bench or in the microwave. Do not refreeze once thawed.

From the same boat, our Bagnato eastern school whiting is a lighter, more delicate option for fish and chips.