Aquna Murray Cod: What’s all the hype and what is it? Previously endangered, Murray Cod is one of the largest freshwater fish in the world and is sought after for its clean flavour and ideal growing conditions. 

Native to the Murray-Darling river, it is now sustainably farmed by Aquna Sustainable Murray Cod, based in the Riverina, New South Wales and has full traceability. Aquna Murray Cod has a heightened flavour profile compared to existing whitefish and incorporates the best of salmon’s smooth, flaky texture. 

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If you’re based in Melbourne or plan to head there for holidays, you can experience this delicious freshwater fish at the following restaurants: 

MAHA Restaurant, Melbourne CBD 

 Dish: Roasted Murray Cod, tomato, saffron, green olives, white onion

“What I love most about cooking with Aquna Murray Cod is its clean flavour. It’s a very versatile, flakey fish with great fat content, which absorbs flavour really well. We use a lot of spices and bold flavours, so it’s a really great dish this time of year. We pan roast our Murray Cod, pairing it with seasonal fruit and vegetables such as tomato, preserved lemon, saffron and green olives in a white onion puree. You have that great balance of the sweetness of the onions with the acidic preserved lemon,” says Head Chef, Daniel Giraldo. 

Daniel Giraldo MAHA
Head Chef Daniel Giraldo
Stokehouse, St Kilda 

Dish: Pan-seared Murray Cod with Ramarro Farm brassicas & anchovy bordelaise. 

This is a seasonal addition to the menu, from Executive Chef Jason Staudt. 

Stokehouse Aquna Murray Cod
Pan-seared Murray Cod with Ramarro Farm brassicas & anchovy bordelaise. 
Yarra Botanica, Southbank

Dish: Murray Cod Ceviche from the Murray Darling Basin | Saltbush cured Murray Cod, kohlrabi, tiger’s milk. 

From Head Chef, Telina Menzies 

Yarra Botanica Aquna Murray Cod Cerviche
Murray Cod Ceviche from the Murray Darling Basin | Saltbush cured Murray Cod, kohlrabi, tiger’s milk. 
Taxi Kitchen, Melbourne CBD

Dish:  Murray Cod sashimi, toasted nori, orange chilli ponzu

“What our chefs and myself love most about it is how clean the Aquna Murray Cod tastes – whether cooked, steamed, barbecued or raw, it’s extremely versatile. Our seasonal dish is an Aquna Murray Cod sashimi, where the richness of the fish really plays off the acid notes nicely. We’re also currently making a brand art out of the tail and fins, which are salted and steamed with milk before serving,” says Head Chef, Sam Forte. 

Taxi Aquna Murray Cod Sashimi
Murray Cod sashimi, toasted nori, orange chilli ponzu