The main species of flathead sold are: Tiger Flathead, Dusky Flathead, Eastern blue-spotted Flathead and Sand Flathead.
The flathead fillet is long and slender and traditionally prepared with a light battering, and served with chips and tartare or mayonnaise.
Whole fish can be baked, steamed or poached, or cut into thick cutlets after trimming off any fins.
Fillets are suited to all methods of cookery and can be cooked skin on.

Nutrition Facts (per 100gm)

Kilojoules           380
Protein              20g
Cholesterol        34mg
Sodium                92mg
Total fat             1g
Total Omega-3   179mg