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by The Team
There should be no off-season for excellent seafood dishes like this seafood paella.
Any seafood lover knows there’s nothing quite like eating seafood at its freshest. Thanks to flash freezing, that’s now possible all year round. The more sustainable option, however, is to catch seafood when it’s in season and most abundant.
In this article, we’ll talk about Australia’s most beloved types of seafood and when it might be best to catch and consume them. We’ll also share some mouthwatering seafood dishes you absolutely need to try.
Simply put, flash freezing is a process in which seafood is stored immediately after harvest to preserve their taste, quality and nutrients. That means frozen fish could be just as good as fresh fish.
When is salmon season? Well, salmon is available year-round. Wild salmon are likely Pacific salmon, because the Atlantic varieties have been widely overfished, prompting different countries to prohibit their fishing. This is why most of the salmon commercially available today are farm-raised.
Tasmanian salmon is one of them. Farmed Tasmanian salmon were actually Atlantic salmon that were introduced and successfully reared in the beautiful island state. They were so successful that this variety is now known internationally for its superior quality. With its rich, nutritious flesh, it has become a prize fish in Australia.
It is a highly versatile fish. Popular dishes include lemon-crusted herb salmon and salmon fish cakes.
Who doesn’t love Tasmanian salmon?
Unlike other fish species, barramundi (Asian sea bass) can be caught in the wild at any time of the year. The best months are from March to May, due to the warmer water temperatures. Farmed barramundi, particularly those from Cone Bay Barramundi Farm in Western Australia, are among the finest in the country.
Grilled barramundi is a favourite, thanks to its moderate fat content, which makes it almost impossible to overcook. It has a mild flavour and firm, white to pink flesh. As such, it doesn’t clash with the other flavours in a recipe. Smoked barramundi sausages and BBQ barramundi with chilli and lime are to die for.
Want some grilled barramundi? These barramundi side cuts are perfect!
This royally named creature is an elongated fish with a beautifully spotted skin. King George whiting mostly thrive in South and Western Australia, with peak months for fishing during autumn as well as the winter months of June to August.
Australians love simple recipes for their King George whiting, often only requiring butter, citrus fruits like lemon as well as fresh herbs and spices. King George whiting fillets can also simply be lightly floured and pan-fried.
All hail, King George whiting fillets!
The unique-looking flathead calls coastal waters home, specifically the Indo-Pacific ocean. Of the many flathead fish species, more than 40 are found in the waters of Australia. You can get your flatties any time of the year, although the warmer months are more suitable for fishing them.
When it comes to cooking, flatheads are commonly battered and deep-friend for fish and chips. You can go the more nutritious route with the quinoa-crusted flathead.
Grilled or deep-friend? Either way, you’ll enjoy the sweet, tasty meat of these skinless flathead fillets.
No way is this list complete without prawns. These sweet and salty crustaceans are particularly popular during the festive season, with people preparing their grocery lists even before early summer. Fishing season for tiger prawns runs from August to November, just in time for the Holidays. Another popular variety, king prawns are best fished from late summer to early winter.
If you haven’t yet, try garlic prawns with cucumber salad, with its Asian blend of sweet, sour, and spicy flavours, or get more creative with marinated prawns.
Get fresh Tiger prawns cooked and delivered to your door!
Oysters – the bite-sized molluscs people either love or hate. Australia’s most popular variety, the Sydney Rock oyster, is best between the months of August and March. Pacific oysters, on the other hand, peak from April to September.
As you may know, oysters are well-loved uncooked, with a dash of lemon juice and a bottle of champagne. The classic Oyster Kilpatrick is another crowd-pleaser.
Sydney Rock or Pacific oysters? Take your pick
Crabs are also available the entire year, with peak months depending on the location and variety. One of the best-selling varieties in the region, blue crabs, are caught at their best from November through April: mostly in the bays, estuaries and inshore marine waters of Queensland.
The strong-flavoured mud crabs are another favourite. They thrive along the coastline of New South Wales from January to April and the Northern Territory from May to August.
If you haven’t tried chilli crab, you’re missing out on one of the finest sweet and savoury seafood treats there is. Both blue swimmer crabs and mud crabs are great for this dish.
Preparing pasta? Throw in some blue swimmer crab meat!
Soft-shell crabs are any crab that has just moulted. They are harvested immediately to prevent hardening of the shell. This means almost the entire thing is edible; you don’t have to remove the shell to reach the meat.
