As the weather warms, spring signals a fresh start and much of Australia’s finest seafood is at its best. With longer days and sunnier skies, no one wants to be stuck inside cooking slow meals. That’s where our seafood stars come in. Here are some of our top species picks for spring – from old favourites to the lesser-known!
ALBACORE TUNA
One of Australian seafood’s great all-rounders, this tuna species has historically been highly prized and appropriately priced in almost every major international market except Australia, where prices of whole Albacore rarely exceed $10/kg, and fillets (steaks) around $20/kg. Often called the ‘chicken of the sea,’ the Albacore’s flesh is a pale, translucent light pink with a lovely cover of fat around the belly, making it a super versatile fish to cook with.
CORAL TROUT
Several similar species of fish are sold under the marketing name Coral Trout. It’s undeniably one of the prettiest commercially caught fish in Australia, with gorgeous, iridescent blue spots dotting its blush-red skin. Coral Trout presents particularly beautifully served whole, and its sweet, white flesh suits a vast range of flavour combinations – from a simple herby butter to a punchy Mediterranean-inspired sauce.
CUTTLEFISH
You may recognise this species’ genus name, Sepia, as either a colour or – more recently – as a digital photo filter. This is because of the ink found in a sac inside every Cuttlefish. This ink has been used since ancient Greek times as a writing ink. These days, it’s used much more frequently in the kitchen, along with the rest of the Cuttlefish. Both the body and tentacles of this species are edible, easy to prepare, and can be substituted for squid in any recipe – often for a much lower price.
HAIRTAIL
Distinguished from the similar-looking Ribbonfish by its hair-like tail, this fish is aptly named and, some might say... slightly creepy-looking, with a long, skinny, chrome body that presents a range of opportunities for the home cook. Expect soft, delicate flesh with a light flavour that some compare to Whiting. It is prized in Chinese cooking, often as cutlets or cross sections eaten off the bone.
REDCLAW
Freshwater crayfish are found throughout Australia, with the three main commercial species being the Yabby, the Marron, and the Redclaw. All three of
these species are generally sold either live or cooked. If you feel comfortable, it is best to buy them live. Redclaw has a sweet, delicate flavour, low oiliness, and succulent, firm flesh which is translucent when raw and white with orange tinges when cooked.
SANDY SPRAT
Whitebait is the name given to tiny immature fish of various species, depending on the country. There’s no commercial Whitebait fishery in Australia, but Sandy Sprat, a slightly larger, thicker fish, around 5-6cm long, is sometimes called Whitebait and is a delicious and affordable option.
SILVER WAREHOU
At home in the deep seas of south-east Australia (think depths of up to 600 metres!) the Silver Warehou lives in large schools and feeds on a variety of prey. They are targeted by trawlers and caught in large numbers, both of which help keep prices low in the world of seafood. Warehou is usually sold filleted and priced in the low teens per kilo, making it a great family feed.
SPANNER CRAB
Although this species is found in many countries, and highly prized in almost all of them, Australians are yet to fall in love. The last surviving member of a long-extinct family, it’s a strange looking specimen. A vivid red-orange shell when live immediately distinguishes it from other crabs, and its strange body shape and skinny, spanner-like claws complete the odd ensemble. But beneath all the unconventionality is arguably the finest meat of all crustaceans. It’s light, sweet, fragrant, and – coming out of winter and into spring – gets fat (read: even tastier)! Try it out in an omelette here.