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Australia is surrounded by ocean and has a diverse range of seafood available to eat. The seafood eaten in Australia includes large oceanic fish such as shark and tuna, as well as farmed salmon, prawns, crabs, and sardines. Many Australians are concerned with the sustainability of their seafood, and according to government assessments, over 85% of seafood caught in Australia is sustainable. Eating new seafood species can be challenging, but resources are available to help Australians pick and prepare seafood, such as recipes from the Sydney Fish Market and information on underutilised species from the Western Australian Fishing Industry Council.
| Characteristics | Values |
|---|---|
| Seafood commonly eaten in Australia | Shark, tuna, salmon, prawns, crabs, sardines, mackerel, and bream |
| Seafood that is considered sustainable | Over 85% of seafood caught in Australia is sustainable |
| Seafood with high omega-3 content | Atlantic salmon and sardines |
| Seafood with low omega-3 content | Crustaceans, basa, and tilapia |
| Resources for picking and preparing seafood | FRDC fish files, Sydney Fish Market recipes, SBS section on sustainable seafood recipes, Western Australian Fishing Industry Council guides |
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What You'll Learn
Shark, tuna, salmon and prawns
Shark, tuna, salmon, and prawns are all seafood varieties that are consumed in Australia. Australia has several domestic fisheries that supply the "fish and chips" market, with the gummy shark being a popular variety for consumption. Shark fisheries in Australia have faced sustainability concerns, particularly with the overfishing of the school shark. However, the country is making efforts to rebuild biomass and implement effective governance systems.
Tuna is also a popular seafood choice in Australia, with companies like Little Tuna offering 100% Australian-caught, owned, and canned tuna. Prawns are another beloved seafood option for Australians. The country boasts productive and sustainable fisheries, with Queensland being home to the most diverse range of Australian prawn species, including king, banana, tiger, endeavour, coral, scarlet, bay, and red spot prawns.
Australian salmon, while not as popular with consumers, is also consumed in the country. It is a wild-caught fish related to herring and is caught in the southern waters of Australia, particularly in southern New South Wales and Eastern Victoria. Australian salmon is known for its affordability and sustainability, and it is distinct from the orange-fleshed Atlantic Salmon commonly sold in supermarkets.
In conclusion, Australians enjoy a variety of seafood options, including shark, tuna, salmon, and prawns. While sustainability and governance practices are important considerations for certain seafood varieties, Australia's diverse fisheries and love for seafood continue to fuel the consumption and popularity of these seafood choices.
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Mackerel, sardines and bream
Mackerel, sardines, and bream are all commonly consumed seafoods in Australia.
Mackerel
Blue mackerel, with its bluish to greenish back and pale-spotted belly, is the variety most commonly found in Australia. It is usually found in inshore waters, with larger adults forming schools at depths of 40-200 metres across the continental shelf. Blue mackerel is native to Australia, mainly found in southern, temperate, and subtropical waters from southern Queensland to Western Australia. It is also found in the Pacific Ocean, Northern Indian Ocean, and Red Sea. Blue mackerel has a strong flavour and thin, edible skin with few scales. It is a versatile fish and can be prepared in a variety of ways, including frying, baking, poaching, grilling, marinating, smoking, and barbecuing.
Sardines
Australian sardines, known scientifically as Sardinops sagax, are small, silver-white fish with blue-green backs. They are typically found in large schools in the temperate waters of the Eastern Pacific Ocean. Sardines are a nutritious food, rich in omega-3 and vitamin B12. They can be prepared in a variety of ways, including fresh, dried, salted, or smoked. Sardines are also used for bait, fish feed, and fish oil. The South Australia Sardine Fishery was the first in the southern hemisphere to earn the Marine Stewardship Council's blue fish tick for sustainability.
Bream
Bream, also known as sea bream, surf bream, silver bream, or eastern black bream, is a species of marine and freshwater fish native to Australia. It is scientifically known as Acanthopagrus australis and was first described by Richard Owen in 1853. Bream is a deep-bodied fish, occasionally confused with the black bream (Acanthopagrus butcheri) but distinguished by its yellowish ventral and anal fins. Bream is found along the east coast of Australia, particularly from Townsville in northern Queensland to Mallacoota and the Gippsland Lakes region in eastern Victoria. It typically inhabits estuaries with salt or brackish water and inshore rocky reef habitats near ocean beaches and rocky headlands. Bream is a popular target for recreational fishermen due to its fighting spirit and table quality.
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Crustaceans
Prawns are a popular choice among Australians, and they are often consumed in a variety of dishes, including grilled, boiled, or even as an ingredient in salads and stir-fries. Prawns are a good source of protein and are lower in fat and calories compared to other types of seafood. They are also a rich source of omega-3 fatty acids, which are beneficial for heart health and cognitive function.
Crabs, on the other hand, are also consumed in Australia, although they might be less popular than prawns. They are often prepared in similar ways to prawns and are considered a delicacy in many parts of the world. Crabs are a good source of protein and contain important minerals like zinc, copper, and selenium.
Lobsters are another type of crustacean that Australians enjoy. They are often considered a luxury food item and are known for their sweet and delicate flavour. Lobsters can be prepared in a variety of ways, including boiling, steaming, or grilling. They are a good source of protein and are particularly high in vitamin B12, which is essential for maintaining healthy blood and nerve cells.
While crustaceans can be a nutritious and tasty part of a diet, it is worth noting that they may have higher levels of contaminants, such as mercury, compared to other seafood options. As such, it is recommended to consume crustaceans in moderation and to be aware of their source and sustainability practices.
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Omega-3 sources
Seafood is an excellent source of omega-3 fatty acids, which are essential for maintaining good health. In Australia, there is a wide variety of seafood that is commonly consumed, and some of these are rich sources of omega-3.
The National Heart Foundation of Australia has provided a helpful guide to the amount of omega-3 found in commonly available seafood. Atlantic Salmon and sardines are listed as excellent sources of marine-derived omega-3 fatty acids. Salmon is a popular choice in Australia, and it is good to know that this fish provides a good amount of omega-3, as well as being a tasty and versatile option for meals. Sardines, while perhaps not as widely eaten, are also an excellent source of omega-3 and are a sustainable and nutritious choice.
Other seafood options that are rich in omega-3 include mackerel, which is a good alternative to the larger oceanic fish that Australians are fond of eating, such as shark and tuna. Bream is another fish that is high in omega-3 and is a healthier option than some of the larger fish that are commonly eaten in Australia.
While prawns and crabs are popular seafood choices in Australia, they are much lower in omega-3 content. It is worth noting that some seafood options are much lower in omega-3 than others, and these include crustaceans like prawns and crabs, as well as some fish species such as basa and tilapia, which are also considered to be less nutritious and sustainable.
It is important to note that the omega-3 content of seafood can vary depending on factors such as the fish's diet and the environment in which it is sourced. Additionally, the way the seafood is prepared and cooked can also affect the omega-3 content. Nevertheless, seafood is an excellent way to boost your omega-3 intake, and by choosing certain fish varieties, Australians can ensure they are getting a good dose of this essential nutrient.
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Sustainable seafood
Australia has a variety of seafood options that are consumed and enjoyed by locals and tourists alike. To ensure that these seafood options remain available for future generations, it is important to practice sustainable seafood choices. Sustainable seafood refers to seafood that has been caught or farmed in ways that consider the long-term viability of fish populations and the well-being of the oceans. Here are some key aspects of sustainable seafood in Australia:
Australia has several guides to help consumers make informed choices when it comes to seafood. The Marine Stewardship Council (MSC) provides a sustainable seafood guide that highlights sustainable fishing practices. Seafood options with the MSC blue fish tick label, available in supermarkets, specialty retailers, and restaurants, indicate that the seafood has been sustainably sourced. The GoodFish project, led by chef Ben Shewry, also offers a comprehensive guide to seafood sustainability, empowering individuals to act on the impact of fishing on ocean ecosystems and wildlife.
A variety of seafood options in Australia can be sustainably sourced. Abalone, a type of large flat sea snail, is highly valued in Asian restaurants in Australia and can be sustainably sourced. Hoki, also known as blue grenadier, is found in the waters around southern Australia and New Zealand, and sustainable options are available. Other seafood options with sustainable sources include krill, lobster, and mullet.
Australia has seen a growing movement towards sustainable seafood practices. The GoodFish project has enlisted over 75 chefs and restaurants across the country who have pledged to serve only sustainably sourced seafood. Additionally, the Kuti Co, a Ngarrindjeri-owned enterprise in South Australia, provides opportunities for community members to harvest kuti (pipis, clams, or cockles) in MSC-certified Lakes and Coorong fishery, promoting sustainable fishing practices.
Consumer Actions for Sustainable Seafood
Consumers play a crucial role in supporting sustainable seafood practices. By choosing seafood with the MSC blue fish tick label, consumers can directly contribute to the sustainability of fishing practices. Additionally, individuals can refer to sustainable seafood guides, such as the ones provided by the Marine Stewardship Council and GoodFish, to make informed choices when purchasing seafood. These guides provide information on specific seafood options, their sustainability status, and where to buy them.
By embracing sustainable seafood practices and making conscious choices, Australians can ensure the long-term availability and health of their beloved seafood options while also contributing to the preservation of ocean ecosystems and wildlife.
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Frequently asked questions
Australians commonly eat large oceanic fish like shark and tuna, as well as farmed salmon, prawns, crabs, and sardines.
Some healthier seafood options include mackerel, sardines, and bream, which are high in omega-3s.
Australians can refer to resources like the FRDC fish files, Sydney Fish Market recipes, and the SBS section on sustainable seafood recipes to make informed choices. They can also consult guides and certifications for sustainable seafood, such as the AMCS guide, Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), and Best Aquaculture Practices (BAP) logos.
Seafood consumption in Australia varies across different sociodemographic groups. Factors such as employment status, education level, and socioeconomic status influence seafood consumption, with unemployed and disadvantaged adults consuming less seafood.
