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About this product
Whole flathead is the Australian classic for fish and chips — sweet, white flesh. Fillet at home or ask our team to prepare. Crumbs beautifully and pan-fries to a golden finish.
Product details & storage
Sold per piece. Origin: Australia.
Follow the supplied storage, preparation and use-by instructions. Check the label for ingredients and allergens.
Gold Coast delivery runs Monday to Saturday; Northern Rivers delivery runs Tuesday and Friday. Online pickup is at Varsity Lakes. Choose an available date at checkout.
Know your seafood
- Preparing & serving
- Ask our team to clean, gut and scale the fish as appropriate. Handle fins and spines carefully and check for bones when serving. Cook to 63°C in the thickest flesh using a clean thermometer. Keep raw fish and juices away from other food; wash hands and clean equipment after preparation.
- Keeping it fresh
- Take home in an insulated cooler and refrigerate promptly at 0–4°C, covered and separate from ready-to-eat food. Follow the supplied use-by date; ask our team if no date is provided. If supplied frozen, keep at -18°C or colder and thaw in the fridge, never on the bench.
Customer Reviews
Key Facts
- Product
- Dusky Flathead Whole
- Origin
- Australia
- Category
- Fish (Whole)
- Sold by
- per piece
- Availability
- In stock at Tasman Star Seafood
- Delivery
- Gold Coast delivery 7 days a week. Northern Rivers delivery Tuesday and Friday. Delivery options and fees are confirmed at checkout.
- Pickup
- Online order pickup is at Varsity Lakes (20 Casua Dr). Choose an available collection time at checkout.
Cook with this
Recipes and guides that use Dusky Flathead Whole.

Guide
Is Flake Shark? What Australian Fish and Chip Shops Actually Sell
Yes. Flake is shark, usually gummy shark. It is mild, boneless and common in fish and chips. Here is the species table, the mercury note, and what to cook instead.

Guide
How to Fillet a Whole Fish at Home: A Step by Step Guide
Filleting a round fish takes four cuts and about three minutes once you know the order. Here is the method, the knife to use and how to avoid wasting flesh.
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