Farmed Atlantic salmon from Tasmania has been downgraded in its sustainability rating by the Australian Marine Conservation Society, which means we should give salmon stocks a break and choose more sustainable seafood when we’re at the fishmonger.
Not sure what to choose to do your bit for the planet? These recipes feature only sustainable, regret-free seafood that show simple substitutions can deliver big on flavour while ensuring the supply of seafood for future generations.
Wild Australian mackerel, flathead, sardines and pink snapper are all good alternatives to salmon, while farmed prawns, wild-caught blue swimmer crab and blue mussels are luxurious yet versatile options for your seafood fix.
Roast barramundi with kale, fennel and broccoli slaw
Harissa-grilled mackerel with potatoes, zucchini and mint
Crisp barramundi fillets with roasted chilli, mint and coriander
Calamari cooked in olive oil with spiced beetroot salad
Grilled mackerel with quick kohlrabi pickles and toast
Pink snapper crudo with fennel, pomegranate and mint
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