Catfish (also known as Croaker or Salmon Catfish)

Inhabits the inshore waters and estuaries along the northern Australian coastline. It’s best to catch this one on a line as the tough bony plate over the head makes it difficult to spear.

Roasted whole wrapped in wet leaves or paperbark is the best way to cook this one. The younger fish are much more tasty and not so fatty.

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