The most sustainable seafood to eat
Eating sustainable seafood won’t limit your dining at all, with dozens of species of fish, molluscs and shellfish available as better choices.
Please note that this list is non-exhaustive and the location that the fish is caught also can affect its sustainability status due to local fishing practices, regulations or differences in population health between regions.
If you’re unsure about the providence of your fish, Camillo recommends heading to your local seafood market and getting to know your fishmongers.
“Most Australian fish go through either Sydney or Melbourne fish markets and each of these are identified by where they are caught and by which method,” he says. “By having a good relationship with your seafood suppliers they should be able to tell you this.”
There are plenty of fish in the sea that won’t significantly impact the environment.
Murray cod was famously almost fished to extinction in the 1800s, but when farmed is an ecologically sound (not to mention delicious) choice that’s available in RACV Club dining venues. “The brilliant white flesh and delicate flavour lends itself to steaming,” Camillo says.
King George whiting is another “members favourite” according to Camillo, who notes it’s important that check that the whiting is wild-caught, not trawled.
Victorian wild-caught snapper, southern garfish, silver trevally, rock flathead, and sardines are likewise all sustainable dinner options. If you’ve a hankering for barramundi, make sure it’s from a farm.
Try swapping in one of these fish in this simple, diabetic-friendly steamed fish recipe.
Throw as many prawns as you like on the barbie. This popular shellfish is farmed in Australia (NSW and Queensland) with minimal effect on the environment. If craving king prawns, choose western king prawns from South Australia.
Wild caught eastern and western rock lobsters as well as farmed marron are also a good choice if you’re after shellfish.
You can still enjoy oyster happy hour with farmed oysters having a very low impact on the ecosystem – they actually feed by filtering water and as such can improve water quality. You can even find out more about these bivalves by going on a tour that lets you taste oysters straight from the ocean.
Blue mussels farmed in Victoria are also low impact filter feeds that are another sustainable choice, as are farmed abalone.
Fans of calamari will be pleased to hear squid (Southern Calamari and Gould’s Squid) is an eco-conscious meal, so long as it’s caught using a squid jig or haul nets. These are the methods used in Victoria and South Australia, so opt for this point of origin wherever possible.
Sojourn, for example, sources its Southern calamari from Apollo Bay, serving the sustainable catch with blood orange, wild garlic and warrigal greens.
The sustainability of octopus depends on the place of origin – visit the GoodFish website for more information.