The flesh of the mulloway is mild and moist with only a few big bones, which are no fuss to remove. The fillets and are delicious when coated and fried. Small mulloway are excellent cooked whole (gilled and gutted), either baked or on the barbecue.
Flesh of small mulloway can benefit from freezing if wanting a drier, firmer flesh for curries and more robust cooking methods. Larger specimens, which can be a little drier, are perfectly suited to casseroles and soups.