Banded Morwong
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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