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SEAFOOD FLAVOUR WHEEL
Southern Bluefin Tuna – chutoro (sashimi)
Bright, glistening, Turkish delight appearance.
Hint of clean ocean odour. Melt-in -mouth
tender. Intense tartness, savoury and some
fresh oyster flavours that persist.
Southern Calamari (wok-fry)
Moist, blue-white flesh. Smoky, caramelised
notes with toasted pine nuts. Firm, tender and
crisp. Complex flavours, savoury, char- grilled,
oceanic and nutty with a hint of vegetative and
bread crust. A mouth-coating savoury finish.
Angasi Oyster (natural)
Plump, flat, pinky-mushroom colour with
dark mantle. Tidal rock pool, mangrove and
fresh fish notes. Firm, crisp, juicy and chewy.
Intense, complex savoury flavours, hazelnut
and asparagus, rocket-like, slightly salty and
tart. Flavours persist with a metallic finish.
Pacific Oyster – (natural)
Plump, bright, creamy with a hint of pink and a
dark mantle. Fresh clean ocean with cucumber
and fresh fish notes. Very crisp, juicy and
bursts-in -mouth. Intensely sweet ocean, salty
and savoury with a hint of asparagus. Sweet-
Pacific Oyster – spawnless (natural)
Plump, creamy with greyish tones and dark
mantle. Fresh clean ocean, cucumber and
fresh fish notes. Very juicy, burst-in-mouth.
Intense saltiness, sweet and savoury with a
hint of rocket and asparagus. Clean finish with
Spencer Gulf Prawns (chilled)
Glossy pinky-peach orange with red
highlights. Intense aroma of ocean -spray,
fresh crustacean, a touch of fresh seaweed
and a hint of vanilla pod. Extremely juicy,
firm, crisp and springy. Intense savoury
and fresh crustacean flavours, salty-sweet,
green vegetable and iodine notes with slight
tartness. Persisting savoury flavours with a
bread-crust like finish.
Green-lip Abalone – farmed (wok-fry)
White-ivory flesh. Fried scallop, some roasted
meat and baked fish notes. Tender and silky in
mouth. Savoury fried scallop and sweet ocean
flavours that linger.
Green-lip Abalone – wild (wok-fry)
Off-white flesh with green lip. Fried scallop
and pork, slight baked fish note. Tender, silky, a
little chewy. Savoury, sweet ocean with a little
shellfish. Flavours linger.
Black-lip Abalone – wild, canned (heated)
Off-white flesh. Champignon, white-meat with
a hint of shellfish. Initially tender and spongy,
remains chewy. Mild savoury, sweet ocean
flavour, slight saltiness. Clean finish.
Black-lip Abalone – wild (wok-fry)
Off-white flesh with brown lip. Intensely fried
scallop and roast pork with baked fish note.
Tender and silky. Savoury flavours that linger.
Blue Mussels (steamed)
Plump and moist. Vibrant ivory to bright orange
and purple. Clean ocean notes. Extremely
tender and juicy. Complex and intensely
savoury, salty and sweet, roast meaty and
crustacean with steamed vegetable notes and
a hint of butter.
Southern Bluefin Tuna (pan-seared)
Glistening Turkish delight appearance. Intense
caramelised white meat, some cooked
broccoli notes. Extremely juicy and tender, a
mouth-coating fattiness. Tart, savoury, sweet
and salty, flavour of baked fresh white fish.
Southern Bluefin Tuna – otoro (sashimi)
A marbled, glistening ruby grapefruit colour.
Odourless. Melt-in-mouth tenderness,
slippery, gelatinous, a mouth-coating
fattiness. Intense savoury flavours, some
tartness, avocado nuttiness, fresh oyster and
herbaceous. Lingering flavours.
Southern Rock Lobster (chilled)
Vivid white, glossy flakes. Crab -like and fresh
ocean, some cooked vegetable. Slightly crisp,
extremely tender, melt-in-mouth. Intensely
sweet ocean, crab-like and savoury with a hint
of toasted bread crust. Persisting flavours.
Southern Rock Lobster (warmed)
Vivid white flakes. Complex and intense
aroma of fresh ocean, crab-like, roast potato
and vegetable notes. Slightly crisp, melt-
in -mouth tender. Intensely crab-like, sweet
ocean, savoury, cooked broccoli, some
toasted bread crust. Savoury flavour persists.
Moist, pinkish-white, large flakes. Roasted
white meat and clean ocean notes. Firm,
chewy and juicy. Intensely savoury, roasted
with oceanic sweetness that persists.
King George Whiting (pan-fry)
Moist, creamy-white fillet with fine flakes.
Clean ocean, starchy vegetable, mushy peas
and roasted nut aroma. Crumbly, melt-in -
mouth. Complex flavours, sweet ocean,
savoury, clean iodine -like, egg white, buttery
and vegetative. Savoury, slight metallic finish.
Yellowtail Kingfish (pan-seared)
Glistening, tan - coloured flesh. Intense aroma
of caramelised white meat and clean ocean.
Juicy flavour of baked white fresh fish,
savoury, sweet and slight tartness persisting.
Yellowtail Kingfish – otoro (sashimi)
Translucent beige coloured and marbled
appearance. Odourless. Crisp but tender with
mouth coating fattiness. Delicate fresh oyster,
savoury and rendered fat flavours.
At last seafood lovers can describe the unique regional flavours of Eyre Peninsula seafood with the sophisticated sensory vocabulary
contained in the world’s first seafood flavour wheel. Use the flavour wheel to help you design your menus and select your wines or
bring it out at your next dinner party and see if you can pick the flavours and characteristics of our beautiful seafood.
PAGE 36 2014 Eyre Peninsula CULINARY Adventure Guide
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