Nannygai
Nannygai, otherwise known as Bight Redfish, are most commonly caught in offshore reef environments. With a medium to high oil content, the fillets produced are of a mild to delicate flavour making them a desirable table fish.
Cooking Nannygai
Texture
Can range from tender to firm. However, more often firm.
Flavour
Mild with a subtle sweet flavour and a high fat content
Storing
It is recommended to store using a drip tray in on ice in a sealed container inside a refrigerator. Despite this, it is much better eaten fresh than stored for extended periods.
Cooking
The Nannygai is a very versatile fish that can be best cooked in many ways. These include, baking, shallow frying, grilling or barbequing.
Wine pairing
White wine, Chardonnay
Catching Nannygai
Habitat
Nannygai can be found in southern waters of Australia, typically inhabiting deep reefs on the sea floor. Typically found across the Great Australian Bight between Ceduna and Port Lincoln
Catch
It is best to search for this fish in deeper oceans and particularly where there are large reefs on the sea floor.
Seasonality
The Nannygai spawns’ late summer and early Autumn. However, can be found all year round.
Bait
Nannygai are not particular with the sort of bait that is used. However, Squid, Salmon fillets, Trout and Trevally are typically the best bait to use.
Size
Must be over 30cm from the tip of the snout to tip of the tail.
Gear
The best lures to use are between 120-160g butterfly jigs. Squidgies with 1-ounce jig heads can also be used.
Handling
When caught the Nannygai should be bled immediately and then put on ice.