# Australian Fish
**URL:** https://community.anovaculinary.com/t/australian-fish/15057
**Category:** Anova Precision® Cooker
**Tags:** seafood
**Created:** [June 14, 2018, 11:04pm UTC](https://community.anovaculinary.com/t/australian-fish/15057 "2018-06-14T23:04:59Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@DJE](https://community.anovaculinary.com/u/DJE)
#### Post date: [June 14, 2018, 11:04pm UTC](https://community.anovaculinary.com/t/australian-fish/15057/1 "2018-06-14T23:04:59Z")
Anova has recipes for fish in the U.S.A. but I want recipes for Australian fish - flake, barramundi, blue grenadier, etc… Does anyone know where to find them?
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [June 15, 2018, 3:49am UTC](https://community.anovaculinary.com/t/australian-fish/15057/2 "2018-06-15T03:49:35Z")
You could try google. Flake is _supposed_ to be gummy shark, but there are at least 5 other species that get substituted. Actually, other than barramundi, you might find that they might be known internationally under other names. I’d look for related species with google.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [June 15, 2018, 1:22pm UTC](https://community.anovaculinary.com/t/australian-fish/15057/3 "2018-06-15T13:22:57Z")
DJE, fish names aren’t a dependable guide in cooking. Like cuts of beef, fish have that annoying habit of changing their names not only between countries but even among regions within countries.
I recommend using your best judgement and compare recipes for similar fish. Large, firm-fleshed deep water fish cook at a higher temperature than soft flesh inshore fish. So in-shore fish generally cook at a lower temperature. Delicate-fleshed flat-fish cook even quicker and at lower temperatures. As always, SV cooking time is thickness dependant. That never changes.
Keep a detailed record of your cooking and make your future SV cooking adjustments to suit your expectations.