If you’re curious to know how and why to cook a whole Aquna Murray Cod, chef and restaurateur Alessandro shares his thoughts in this Q&A, along with the reasons he hand-picks Aquna.
What does Aquna Murray Cod actually taste like?
It’s a question the Aquna team gets asked by chefs and grocery consumers, who are keen to learn more about our product’s flavour profile, when compared with other white-fleshed fish on the market.
If a flavor profile is the combination of flavours experienced when a food item is tasted, how would Aquna be best described? That’s what we’re going to unpack for you in this month’s article.
There are still some people who associate Murray cod with a muddy flavour. In fact, it’s usually the one thing wild-caught Murray cod, and other freshwater fish, have been criticised for historically.
In a previous article, The Remaking of Australia’s Most Iconic Freshwater Fish, we explained how our farmed-produced Aquna has been created without the muddy flavour — and the stigma is subsiding.
As more chefs learn about the flavour profile of Aquna Murray Cod and choose to use our premium fish on their menus in restaurants in Australia and the USA, what is it about the taste of our product that they love?
Here’s how four well-known chefs sum up how Aquna tastes:
Have you tried Aquna Murray Cod? How would you describe its flavour?
Excitingly, you can learn how to cook with Aquna Murray Cod from chef and restaurateur, Alessandro Pavoni, at an in-person masterclass at the Sydney Seafood School on Saturday, 26 February 2022. BOOK NOW.