Australian Herring (Tommy Ruff)
Australian Herring is most commonly known in South Australia as Tommy Ruff. The medium to firm texture makes it perfect for pan frying.
Cooking Australian Herring
Texture: Medium to firm
Flavour: Medium flavour, not overpowering
Storing: Best eaten fresh, does not freeze well
Cooking: Pan fried butterflied fillets or stuffed and cooked whole
Wine pairing: Sauvignon Blanc
Catching Australian Herring
Habitat: Generally within a few meters from the water surface, Australian Herring school around sea grass, beaches, reefs, coastal bays and estuaries
Catch: Usually caught from local jetties, in marine waters across South Australia, Australian Herring is a great fish to catch with kids
Seasonality: Spawning from May to June each year and caught all year round
Bait: Pipi's, worms or Squid. See Bait and Berley use for more.
Size: There is no minimum size limit for Australian Herring but daily bag and boat limits apply
Gear: A rod rigged with a float and trailing hooks can be effective or a rod rigged with a light paternoster rig (with a spring sinker loaded with berley). See Recreational fishing gear for more.
Handling: Australian Herring is best bled immediately and kept in an ice bucket until refrigeration. See Handling your catch for more.