While ÎÛµ¼º½¸£ÀûÍøÖ· provides some of the best value and quality seafood in Australia, many people often still view seafood as one of the more expensive proteins out there. Studies show that most Australians are not eating the recommended amount of seafood each week, and often cost can be a barrier to Aussies getting their fishy fix!
One of the best ways to enjoy seafood on a budget is by purchasing a type of fish you haven’t heard of before. While demand for fish like Barramundi and Flathead is high, thus driving the price up, there are a lot of species that are just as delicious but don’t have the same reputation, and are therefore much cheaper.
Try one of these lesser-known species this week and save some money in the process!
Leatherjacket
Thanks to their evenly distributed fat and decent oil levels, Leatherjacket remains one of our most versatile yet still one of our cheapest fish. Usually sold as skinned trunks (the skin is inedibly tough, hence the name), this fish can be cooked as is, as fillets, or in cutlets. Forgiving to cook, the options with this fish are plentiful - braised in sauce, encrusted with nuts and pan-fried, in a curry… you name it!
Try this recipe for Leatherjacket with Burnt Butter and Capers, or this one for Leatherjacket with Pistachio and Olive Crust.
You can consistently find Leatherjacket for under $15/kg.
Mullet
Your favourite fish’s favourite fish, Mullet have been loved by those in the know for tens of thousands of years in Australia, everywhere on the east coast. All Mullet share an uncommonly high levels of omega-3 in their generously distributed fat, and it is the flavour in this fat that is the secret to their appeal. To get the most out of this fish, work with the fat by barbecuing, roasting, or grilling.
This recipe for Barbecued Chermoula Mullet Fillets combines strong flavours and a charred cooking style to really work with the qualities of this fish. If you want to go for something milder, try this recipe for Mullet Baked in Paper Parcels.
At the peak of the autumn Mullet run on the NSW coast, the price can get as low at $2/kg, though they usually retail for closer to $5 to $8/kg for whole fish.
Gould’s Squid
One of Sydney’s locally caught squid, this species is caught out to sea, either by jig or trawl, and ranges across the entire southern half of Australia, with most of the catch coming from the south east.
Due mostly to the fact that it is easy to catch in numbers, Gould’s Squid historically has a low price, with retail prices hovering around $8-12/kilo. This makes it one of the best value cephalopods available.
As easy to cook as any other squid, the slightly thicker flesh allows not just calamari rings (like in this recipe) or a quick BBQ (like in this Squid Bruschetta recipe), but a slow braising in an oven for maximum tenderness.
Garfish
Smaller, fast-growing fish species are cheap and abundant: think short-lived schooling fish that are low on the food chain like Garfish, Sardines, Blue Mackerel, and smaller varieties of Whiting. Small, short-lived fish tend to be more sustainable than longer-living varieties, and have the added bonus of generally being lower in price.
Found in shallow, coastal waters almost everywhere in Australia, the Garfish is one of the few species in Australia that could be said to have lost popularity over time. This is almost certainly due to the preponderance of very fine bones coming off their spine, even though they’re so fine that they can be eaten with no discomfort.
This Butterflied Garfish recipe uses frying to get a crisp coating on the fish. Alternatively, make some gorgeous Skewered Garfish Rolls using this recipe.
