Easter is Australia’s second-favourite time to eat seafood only surpassed by Christmas, and the Australian Marine Conservation Society’s guide, now in its 20th year, makes it easier than ever to choose seafood caught or farmed with a light touch on our oceans.
AMCS Sustainable Seafood Program Manager Adrian Meder said: “Too many of Australia’s fisheries are in strife, with the highest number of overfished stocks in the Commonwealth-managed fisheries in more than a decade, caused by mismanagement and climate change. As our waters warm and habitats degrade, many species are struggling to cope. Numbers are dwindling or species are shifting into different areas and fisheries must respond to this. However, there have also been some leaps in sustainability for Australia’s fisheries, including the start of the phasing out of gillnets in Great Barrier Reef waters, currently used to catch barramundi.
“By avoiding seafood on our Red list and buying from the Green-listed ‘Better Choice’ options, you are supporting responsible Australian fishers and farmers, and showing the others they need to improve their practices.
“An Aussie icon, barramundi should definitely make an appearance on your table, although we recommend purchasing from Australian farms. The majority of wild-caught barramundi is on our Red list as the gillnets used to catch them are indiscriminate, catching and killing many threatened species such as dugongs and sea turtles. The good news is that high-quality, sustainable barra can be found throughout the country as generally have a light touch on the environment, and you’re likely to find it in your local supermarket.
“The ever popular salmon is undoubtedly going to feature on many people’s menus, so this year we recommend searching out New Zealand-farmed king salmon. Our own Atlantic salmon farms in Tasmania have significant environmental impacts, especially in Macquarie Harbour, where salmon farming is driving the ray-like Maugean skate to extinction. In an effort to deter seals, some companies also use underwater explosive charges and lead filled bags that can have lethal impacts. , however, has a much lower impact on surrounding cold water ecosystems.”
To help Aussies plan their get togethers this Easter, we have put together some more of our top picks as well as suggestions for each state and territory below. Every one of these picks is in season, delicious and, most importantly, environmentally sustainable. If these don’t take your fancy, check out the GoodFish app to find more Green-listed options.
³Ô¹ÏÍøÕ¾ top picks:
Spencer Gulf western king prawns
If you’re looking to get some prawns on your plate, look to South Australia’s Spencer Gulf fishery. The caught there are from a healthy population, and the fishery’s innovative management is commendable, earning them their Green-list ranking. This is currently the only Australian prawn trawl fishery to achieve this level of sustainability.
Farmed barra
is a classic Aussie fish. If you want a Green-listed barra from your local supermarket or fishmonger this Easter, make sure it’s Australian-farmed because our wild-caught barramundi can come with a side of endangered species. We also have a great recipe for barra in our .
Red emperor
The strikingly coloured is found all across northern Australia, from Western Australia all the way around to Queensland. These fish are mainly caught by line in Queensland (trap and line in WA and the NT), which poses a low risk to the surrounding environment. Queensland emperors also gain a lot of protection in the Great Barrier Reef’s sanctuary zones.
Mussels and oysters
Despite their tough shells, and are a delicate yet simple addition to any table this holiday. As filter feeders, they sit in our waterways or at sea and filter their food naturally from the water, without human intervention. With such a low footprint, and delicious flavour, these are an obvious addition to your Easter menu.
Coral trout
The name refers to a number of species that are caught by hook and line along the coast of the Great Barrier Reef. Helping these fish onto our Green list are the Reef’s fully protected green zones, so they can grow and reproduce without threats from fishing.
Queensland:
Redthroat Emperor
A coral reef fish, is caught by hook and line along the coast of the Great Barrier Reef. This low-impact fishing method, along with the marvellous protection provided by the Reef’s fishing-free sanctuary zones, make this a top option.
Redclaw crayfish
The beautifully coloured is unique to tropical Queensland and Papua New Guinea, so it’s a real local. Farmed in ponds or irrigation dams, these little guys require little input, foraging naturally for their meals and needing no chemicals, so they are farmed with a very light touch on the environment.
New South Wales:
Mud crab
If you want a real centrepiece for your meal, you just can’t go past a . They’re a bit of an effort to cook, but they’re at the peak of their season now and totally worth it. We can thank marine sanctuaries in NSW’s north coast for providing protection for these beauties’ population.
Murray cod
Despite being an absolute icon of the bush, are critically endangered in the wild, but some fantastically sustainable farms are putting it right back on the menu. Broodstock are produced in hatcheries to not put pressure on wild populations, and farms have little impact on their surrounding areas. The farmers at are even using their nutrient-rich wastewater to fertilise surrounding farms, making more food with less water.
Victoria:
Snapper
While there are plenty of fish that get called snapper, you’ll definitely want to snap up some (Pagrus auratus). Forming breeding aggregations annually in Port Phillip Bay, this population is healthy and super local.
Rock flathead
Melbourne foodies look out, your new favourite fish is ready to make an appearance. The sweet yet mild is caught locally by some absolute legends in the Corner Inlet fishery. These guys constantly look for ways to ensure the sustainability of their work, to ensure healthy oceans into the future.
Aussie herring
A real family favourite here at GoodFish, the humble can be a real show stopper even just grilled on a barbecue. This population has recently successfully recovered from overfishing thanks to effective management interventions.
Tasmania:
Bluethroat wrasse
With its signature blue soul patch, this fish certainly is a looker. Tasmania boasts the only Green-listed fishery due to its stable populations and low-impact fishing method.
Greenlip abalone
The ever-beautiful abalone can dress up your jewellery and your plate, with Tasmanian reaching our Amber list and populations building strongly. Hand gathered by divers, greenlip abalone are definitely a delicacy. Despite their low-impact fishing method, greenlip abalone populations have been patchy and the fishery does not currently consider the impact of climate change, which are being acutely felt in Tasmania. For these reasons, we recommend choosing them less, but a good option for a special occasion like Easter.
South Australia:
Snapper
While there are plenty of fish that get called snapper, you’ll definitely want to snap up some South Australian (Chrysophrys auratus). While one overfished population has been closed to fishing, the remaining fishery operates locally around Kangaroo Island and eastwards. This fishery uses hand lines, which have a low impact on surrounding ecosystems.
Spencer Gulf western king prawns
If you’re looking to get some prawns on your plate, look to South Australia’s Spencer Gulf fishery. The found here have a healthy population, and the fishery’s innovative management is commendable, earning them their Green listing. This is currently the only Australian prawn trawl fishery to achieve this level of sustainability – a real local hero!
Wild-caught Australian salmon
Not to be confused with Atlantic salmon, is affordable, versatile and delicious. If it’s super fresh, finely slice it as sashimi with wasabi and soy. It’s also excellent barbecued, smoked or lightly oiled and baked in a hot oven. The Australian salmon population that spans SA and WA is healthy and in their peak season.
Aussie herring
A real family favourite here at GoodFish, the humble can be a real show-stopper even just grilled on a barbeque. This population has recently successfully recovered from overfishing thanks to effective management interventions.
Western Australia:
Marron
The third largest freshwater crayfish in the world, are only found in southwestern Australia, making them true locals. Farmed in both WA and SA, they require very little (if any) input and use absolutely no chemicals. Their firm but sweet flesh is a real treat, so be sure to make them your centrepiece.
Wild-caught Australian salmon
Not to be confused with Atlantic salmon, is affordable, versatile and delicious. If it’s super fresh, finely slice and have as sashimi with wasabi and soy. It’s also excellent barbecued, smoked or lightly oiled and baked in a hot oven. The Australian salmon population that spans SA and WA, is healthy and in their peak season.
Akoya oysters
Oysters are a classic way to wow your guests, but what’s more wow than a local, sustainable and revolutionary new species on the market. occur wild in Australian waters. They are usually cultivated as pearl oysters, but the farmers over at Leeuwin Coast have brought them to the seafood market. Farmed similarly to mussels, Akoyas hang on lines in the ocean, filtering their food from the water.
Northern Territory:
NT goldband snapper
A coral reef fish, is caught in a few fisheries around the top end of Australia. The Northern Territory’s trap-and-line fishery is on our Green list thanks to its light touch on the environment and stable populations. If it’s not available, we recommend looking for Queensland caught goldband as it has world-class protection in the Great Barrier Reef’s magnificent marine sanctuary zones.
NT farmed barramundi
is a classic Aussie fish. If you want a Green-listed barra from your local supermarket or fishmonger this Easter, make sure it’s from an Australian farm because Australian wild-caught barramundi can come with a side of endangered species. If you’re in the Territory, you do not need to look too far as there is a farm in Humpty Doo that produces high quality barra. We also have a great recipe for barramundi in our .
Australian Capital Territory:
Murray cod
Despite being an absolute icon of the bush, wild populations of are depleted. But some fantastically sustainable farms are putting it right back on the menu. Broodstock are produced in hatcheries so as not to put pressure on wild populations, and farms have very little impact on their surrounding areas. The farmers at are even using their nutrient-rich wastewater to fertilise surrounding farms – making more food with less water!
Yabbie
A familiar face in the bush, originate from western NSW, making them true locals. Farmed all over southern Australia, they require very little (if any) input and use absolutely no chemicals. Their firm but sweet flesh is a real treat, so be sure to make them your centrepiece.
