If you are about to shake up your eating choice, fish can be a delicious alternative. It is even healthier than meat as it is packed with Omega 3, vitamines and minerals.
According to the studies published in the journal Frontiers in Nutrition, it is found that Australian people tend to consume a lot of large oceanic fish, such as shark, tuna and farmed salmon, but there are other healthier options available like mackerel and luderick. Let’s have a closer look at the top 10 eating fish in Australia.
1. Eastern Australian Salmon
This super tasty and slightly oily fish is among top 10 eating fish in Australia. It’s packed with omega-3s. It’s not a real salmon, though – it’s more like a herring, with a pale pink to brown color. So if you’re looking for something a bit smaller, go for a smaller fish and cook it on the same day.
Just season the whole fish or fillet with salt and grill it on the barbecue. It’s also great for poaching, smoking, and pickling. It goes great with lots of flavourful herbs and spices. If you’re looking for a lighter taste, just take off the strip of darker meat just beneath the skin.
2. Sea Mullet
Many people love it because it tastes like the waterway it was caught in, but it’s a bit oily and best eaten fresh. It’s also packed with omega-3s. If it’s whole, remove the fat around the belly. Luxe Kitchen’s Griff Pamment suggests grilling it on a really hot grill with some olive oil, salt, and pepper, but only with the skin side down and take it off just before it’s cooked through.
You can also cook it on the BBQ, grill it, bake it, or smoke it. It’s great to poach it in salt water and slice it up with a salad of tomatoes, cucumbers, or green capsicum.
3. Ocean jacket
This fish is characterized by a shoe-like face and a large, protruding spike. It is typically sold as ‘trunks’ with its head and spike cut off. It has a soft, sandy-colored skin and attractive yellow fins. Matt Wilkinson, proprietor of Pope Joan in Melbourne, states that he “loves them”.
He recommends looking for ‘fat fish’ and baking or frying them whole, with the skin on. Then remove the skin, sprinkle with a small amount of salt and eat hot. Thin fillets or pieces of fillet should be cooked in foil to prevent drying out.
4. Blue mackerel
Slimy mackerel is sometimes still called slimy. It’s slightly oily, best served fresh and rich in omega-3 fatty acids.
According to chef Matt Germanchis of Melbourne’s Pei Modern, we cover fillets with a 60/40 combination of salt and sugar, plus a sprinkle of lemon rind for 20 minutes, then char-grill for 2 to 3 minutes, skin-side down.
Germanchis says it’s a great accompaniment to horseradish, beetroot and rhubarb poached.
5. Eastern school whiting
These fish, one of the top 10 eating fish, are typically sandy-coloured and can be found along the southern, western and eastern coasts of Australia. Generally, these fish are exported to Asia. However, some of them make their way back to Australia as fillets, which are then sold in local pubs and clubs.
To prepare this type of fish, whole scales and gutted fish should be taken and cooked in the manner recommended by Frank Camorra at MoVIDA Next Door. Camorra recommends dusting the fish with seasoned semolina, frying them in a deep fry and consuming them whole by holding the fish in one hand.
Camorra advises against washing the fish, as the natural juices are an integral part of the flavour.
6. Butterfly gurnard
Gurnard is a nasty, spiky fish that you won’t find in most fish shops. It’s only been around for a few years and used to be by-catches that were thrown away. Some chefs in New South Wales love it for its strong, juicy meat, but it’s not as well-known in Victoria as it is in other parts of the country.
Chef Eric Monteith from the Boathouse at Lakes Entrance says you should cook it gently, like a flathead, and cook it skin on but score the skin to prevent it curling.
7. Mirror dory and Silver dory
John Dory is renowned for being one of the most expensive fish in the world. However, these fish can be found for around a quarter of the price, and are commonly found filleted. Although they are two distinct species, John Dory is most commonly found in eastern coast markets, where they are priced at a premium.
To prepare these fish, one should dust the fillets with flour, cook them in butter, and season with a pinch of salt and lemon.
8. Boarfish
It’s also known as a ‘duckfish’ in Victoria. It’s a silver & black striped fish with a long snout. It uses it’s snout to pry through the cracks and crevices looking for crab and worms, and the result is the best tasting flesh around. Dip fillets in flour, then dip them in thin beer batter, and deep fry them.
You can also stir fry or grill them with a bit of butter and salt, and squeeze with lemon.
9. luderick
Another choice among the top 10 eating fish is luderick. This fish is really good, but it needs to be cooked when it’s fresh. They’re plant-based, so you can actually taste the plant in their meat. Before cooking, make sure to get rid of the black stomach lining, otherwise it’ll ruin the flavor.
They’re moist and soft, so they’re great on grill, barbecues, and baked whole. They’re great for making fish dishes and curries.
10. Cuttlefish
Cuttlefish are similar to squids, but with a thicker, more flavourful flesh. They’re often a by-catch from shrimp fishing. Start by taking whole cuttlefish and twisting and pulling out the legs, the head and the guts. Gently remove the guts and peel off the skin. Rub with salt if needed.
“I like to poach them in butter at about 72 degrees for 3-4 minutes,” says chef Martin Benn from Sydney’s Sepia. You can also slow braise them or cut them into pieces, dust them with semolina and fry them deep fry.
To end,
In this article we made an attempt to introduce you the top 10 eating fish Australia. Hope you found it useful. If any comment, click the link below.