Australia may be girt by sea, but as we know all too well, is not blessed with an abundance of fresh water. As a result, our seafood palate tends towards saltwater fish. However, we also have some fantastic native freshwater species, caught in estuaries and rivers right around Australia.
Some freshwater species have a bad name due to people having unfortunate, ‘muddy’ eating experiences (often when fishing recreationally), but don’t be deterred by these rumours! The fish in this list are caught by the experts, in areas managed carefully to avoid that flavour.
Murray Cod
You will find Murray Cod on the menu of many famous restaurants across Sydney, including Shell House, Aria, Charcoal Fish, Cirrus Dining, and Firedoor.
At one point, it was one of the first overfished species in Australia, and as such, there is now no commercial wild harvest permitted. These days, the Murray Cod for sale at ÎÛµ¼º½¸£ÀûÍøÖ· have all been farmed under world-class conditions. This careful aquaculture process means that the flesh is consistently firm, clear, and delicious.
Keep it simple when cooking Murray Cod, to let the natural flavour shine through; we recommend pan-frying until the skin crisps, like in .
Silver Perch
Along with the Murray Cod, the Silver Perch once had a far greater range in the wild than it does today, and has faced similar population challenges. As such, this species is also exclusively farmed, meaning that whatever you buy is guaranteed to be sustainable.
Silver Perch is fatty while being light in flavour, with thick fillets that also retain a delicate flake. It’s a versatile flesh, so have fun with it!
Longfin Eel
Longfin Eels possess one of the richest, most complex meats in seafood. Though there are many ways to enjoy their meat, the best methods are ones that work with this richness, such as barbequing or hot-smoking.
For something outrageously good, take boned eel fillets and puncture the skin all over with a knife. Then, take skewers and insert them perpendicularly through the fillet, brush on a teriyaki marinade, and grill over coals.
Turn and baste, turn and baste, turn and baste - keep going until the fat under the skin renders and begins to bubble through. Serve on a bowl of fresh rice.
Blue Catfish
This adaptable species can live in pure saltwater, pure freshwater, or in a brackish mixture of the two..
Although not yet widely consumed in Australia, when treated properly, this fish is delicious. Our advice is to use this species like the Americans do - as the star of a big family fry-up… The low price of this fish will help to keep the cost down and allow for generous portions.
