Australia imports more than 70 per cent of its seafood to meet consumer demand, so you may be eating more fish out of international waters than you realise. | EXPLAINER
“I recommend buying a live crab and cooking it yourself, but I understand that might not be everyone’s cup of tea. You can also buy a lot of very good spanner crab meat these days, such as the products from Fraser Isle [a Queensland company]. It’s expensive, but you get a lot of bang for your buck, especially if you use crab in pasta or risotto.”
Mud crab stocks in Western Australia, the Northern Territory and Queensland are sustainable while a single NSW stock is classified as “undefined”, meaning not enough information exists to scientifically determine stock status.“There are lots of poorly performing lobster fisheries around the world with issues such as overfishing and where their bait comes from,” says Watson.
“A simple meal of mussels in wine and garlic can be shared between many for around $10 a kilogram,” says Renee Pearce of the Fish Shoppe in Melbourne. “It saves time, too, with mussels ready in six to eight minutes.” “Tiger prawns have a consistent flavour, slight saltiness and crunch that makes them absolutely delicious, peeled and eaten cold, says Pearce. “Meanwhile, king prawns are a sweet, moist, flavoursome and great with beer.”
Susman says it is vital to buy unopened oysters for home use and shuck only when you’re ready to eat them. “The joy you’ll get out of shucking your own is like surround-sound cinema to the transistor radio experience of a pre-shucked oyster. It’s a luxury item – would you buy a pre-opened bottle of champagne? I don’t think so.”From wild-caught Australian varieties to New Zealand king, salmon is everywhere.
Sturgeon caviar is not produced in Australia yet. Overfishing of the European sturgeons that produce unfertilised eggs for caviar meant harvesting of the highly endangered fish was banned in 2008. Fishermen can end up in jail for catching a sturgeon fish in the wild. This ban resulted in a proliferation of new caviar farms while existing farms expanded their operations.
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