South Australia’s Spencer Gulf prawn fishery is Australia’s only green-listed wild prawn fishery, and they’re catching western king prawns in time for Christmas.
If you’re looking to splash out on a crayfish this summer, choose an eastern rock lobster from NSW or a western rock lobster from WA.
The Australian Marine Conservation Society’s GoodFish seafood guide shows you how to celebrate Christmas and summer with delicious sustainable seafood.
In choosing the green-listed options, you will also be supporting Australian fishing and farming communities actively working to ensure that our seas will be plentiful for future generations.
Mussel and oyster farmers have done it tough with persistent flooding throughout farming areas in southeastern Australia. It’s not every day that an entirely new and highly sustainable Australian-produced seafood option comes along, so we think that’s worth celebrating.
Farmed down on WA’s south coast, Leeuwin Coast Akoya oysters have hit the market for the first time this year. These fisheries are looking to refocus on their domestic seafood markets, and prices are lower than you might expect. A plate of shellfish is a highly sustainable choice and will help these communities get through this latest climate-driven crisis.
The humble but wonderful Australian herring (you might know them as Tommy Ruff) has recovered from overfishing due to sound management, hard work and sacrifice from West Australian fishers.
Sustainable, affordable and delicious, it’s our family favourite here at GoodFish.
Better alternatives to flake include:
- Rock Flathead caught in VIC
- Sand Whiting (yellowfin whiting) caught in NSW
- King George Whiting wild caught in VIC, SA and WA
- Silver Perch farmed from NSW, QLD or WA
- Barramundi farmed from QLD, NSW, VIC, SA, NT, WA
The GoodFish Guide www.GoodFish.org.au.
Written by: Jill Walsh
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