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5 fast and delicious sustainable seafood recipes

Eat a wider range of fish

There are many better seafood choices for Australians to make, for now at least, than Atlantic salmon. ‘It’s a shame that salmon is temporarily off the menu, but one good outcome could be that it will encourage us all to be a bit more adventurous! There's so many amazing, sustainable and easy-to-cook choices in Australia, why would we limit ourselves to so few?" says Richard Webb, former chef and long-time sustainable seafood advocate.

Richard continues ‘One of the tricks to eating more sustainable fish is to eat a wider range of fish.  So, if you’re on the sustainable fish journey, you may well get back home and find yourself wondering ”what will I do with this mullet, bream or sardines” Well I thought I’d give you a few recipe ideas to get you started.

-        Baked Mullet with Mediterranean Veges and Prosciutto

-        Mediterranean Sardine Pie

-        Bream With Ginger, Eschallots and Oyster Mushrooms

Australian farmed and wild-caught options are amongst the best in the world - whiting, bream, farmed barramundi, NT/WA wild-caught barramundi, sardines, calamari, mussels, oysters to name but a few. Here are two easy barramundi recipes. Make sure you buy Australian.

-        Crispy Skin Barramundi

-        Penang Barramundi Curry

Other tips

- For kids try Australian whiting. Most fish-eating kids love it as it's sweet and in their words not ours, 'not too fishy'. Simple pan-frying works with a bit of butter and flour if you want a light batter. 

- Lastly, for a bit of a sophisticated alternative to smoked salmon, try Australian crab meat with eggs. Smoked salmon is an old favourite partner to egg, but crab-meat and eggs are an amazing combination - Australian blue swimmer, mud and spanner crab are all great sustainable choices.

Expanding your seafood horizons is great for the oceans. 

One of the most significant obstacles to over-fishing and to seafood sustainability in general, is our very limited repertoire - the reality is that most Australians stick to only about 3 or 4 species - salmon, prawns, shark (flake) and tuna. This puts incredible pressure on wild stocks of favourite fish. For some species, it also means producers look for increasingly intensive methods to farm them in order to meet consumer demand. 

More information

Australia’s Sustainable Seafood Guide was first published by the Australian Marine Conservation Society in 2004, and is available online and to download as a free app. It is produced in response to public demand for independent, credible and scientifically based information on the sustainability of seafood available for sale in Australia. The Guide covers farmed and wild caught seafood from Australia as well as imported product.