ASK a dozen anglers what they consider the best eating fish and you’ll receive a dozen different answers. It’s a subjective topic and one that always raises debate on our website and social media.
Personally, I really enjoy eating fish that I catch. Although, it wasn’t always that way. I once considered catch & release to be the only way. To be fair, I still consider it incredibly important and there are some species I just can’t eat. Wild bass and Murray cod for example. Most others are fair game. Of course, I stay well within bag and size limits and never take more than I really need.
So, what’s good eating?
What most Australians consider good eating fish always surprises me. We’re a country made up of immigrants. We all come from different backgrounds and we all have different tastes in food and such a wide variety of choice in foods. Yet, our favourite fish is predominately still boneless white fillets. That’s why cheap imported “basa” fillets are so popular for fish and chips, along with NZ hoki.
Yet, visit any Asian market here and overseas and you’ll experience a whole different world. The fish are typically smaller, sold whole and are usually full of bones. They’re usually more oily and nearly always flavoured with a mix of herbs and spices.
I’m surprised as a whole, we don’t have more of an appetite for this style of cooking fish.
Raw fish is one style that really has taken off. Certain species are ideal for eating raw. Fresh bluefin and yellowfin tuna for example. Cooking a fresh piece of southern bluefin tuna is almost sacrilege! At least wait a few days when it’s not so fresh. While those species are a given for sashimi, there are many others. Other tuna such as longtail and even striped and mack tuna are quite nice raw. Yep, even mack tuna when prepared properly is delicious. And of course the humble bonito is also great. Then there’s trevally – silver down south and all sorts of varieties in the tropics, including GT. All are delicious raw. Other species perfectly suited to sashimi are mackerel (Spanish or spotted), queenfish, whiting, flathead and plenty more. Even prawns, squid and crayfish can be enjoyed fresh without cooking.
I also enjoy eating lime cured raw fish. There are several variations. Simply slice the fish and add some freshly squeezed lime or lemon juice. You can add chili, coriander, onion or coconut milk. It all works and it’s all delicious.
When it comes to traditional cooked fish, whether it’s grilled, fried or steamed, this is where everyone’s tastes differ and the debates take place. Personally my favourites include mangrove jack, red emperor, whiting, flathead and mackerel. They’re all premium eating fish and most would agree they’re excellent. Others on the list for most people are coral trout, snapper, King George whiting and barra. It’s hard to argue with any of those choices. They’re all slightly different in taste and texture, but they’re all delicious.
Whatever your choice of fish, there’s no doubting we’re spoilt for choice in Australia. We have so many great eating fish, we can afford the luxury of debating which one is best.
I encourage everyone to try something new. That could mean a new species, a different way of cooking fish, or if you’ve never tried, it, don’t cook it at all.
I also encourage readers to avoid waste. We’re so lucky to have a pastime that also provides fresh fish and seafood for our families. So don’t get greedy. Take what you need and release the rest. And just as importantly, don’t waste what you caught. There’s always more meat than you think and parts of the fish that shouldn’t be thrown away. At the very least, make a fish stock or smoke the fish frame and pick the smoked meat from the bones. The more meat you use, the less fish you need to keep. It’s a win win.
What’s your favourite fish?
