​Other names: sea carp, red moki

Scientific name: Cheilodactylus spectabilis

Minimum size: 36 cm

Maximum size: 46 cm

Bag limit: 2

Possession limit: 4

Season: Closed season 1 March - 30 April inclusive ​each year.

Measuring: Banded morwong are measured nose to the fork of the tail.

Identifying features: This large species of morwong is white with a number of distinctive reddish-brown vertical bars across the flanks.  The chin and belly are white and the fins are a uniform reddish-brown or grey.

Grows to: Up to 70 cm and 15 kg.

Habitat: Banded morwong are normally found around shallow exposed rocky reef areas in depths between 3-50 metres.  They occur along most of the east and south east coasts of Tasmania.

Fishing information: Banded morwong are not popularly targeted by recreational fishers, although some are taken in gillnets and by diving.  Their rate of growth is fast in the first 5 years and then slows.  Males grow larger than females and mature banded morwong may be as old as 90 years.

Responsible fishing tips: Cut the mesh in the net to release the fish in preference to pulling as this may damage the gills, eyes, skin and fins.  Use a de-hooker or pliers to remove hook or cut the line.

Cooking: The firm, flaky flesh of this species has a distinctive, medium flavour, though is sometimes considered dry.  It is best cooked in a way that ensures moisture is not lost such as baking in foil.  Suitable to bake, foil-bake, barbeque, shallow or deep-fry, marinate or poach.

Fish illustration by Peter Gouldthorpe