SALTWATER FISH

Lesser loved but
equally delicious fish…

“We grew up eating all the fish we caught,” says Apollo Bay fisher Russell ‘Frosty’ Frost. “Leather jacket, mullet, bream. They are all delicious. People have become used to a few species. And that is not sustainable in the long term,” he says. “We need to be eating all the delicious fish that are found prolifically off our shores, and not just a few species.” Frosty is a member of the 15-member strong Apollo Bay Fishermen’s Co-op. A few years back they invested in a small, 40-year-old fishing boat called Tambo Bay to fish along the coast every few days to provide the town with fresh fish. “The co-op has been running since 1948 and it is part of our responsibility to the people of Apollo Bay to let them share the catch,” says Frosty.

When the weather is good Frosty or another captain and a deckhand leave the harbour before dawn and trawl for an hour at a time. This allows fish caught in nets to be hauled aboard the deck uninjured. By-catch are back in the water in seconds. The fish are out of the nets and onto ice within minutes. They are packed in shallow plastic bins that can only handle one or two layers of fish, avoiding damage through crushing or jostling. “We don’t know what we are going to get each day,” says Frost. They are a mix of well-known species such as flathead, snapper, King George whiting and gummy shark and a mix of what are referred to locally as ‘delicious but lesser loved fish’. These include flounder, gurnard, boarfish, leather jackets and red mullet. They are processed in the co-op and sold through the store. “Keep a look out for lesser-loved species,” says Frosty. “You’ll find them in our co-op, other co-ops, and in fishmongers and restaurants. They are great value, a great source of Omega 3 and very, very delicious.”

Flounder

A flat fish similar to sole or turbot. Pan-fry whole in butter and finish with a little white wine or roast whole with a little oil and salt. Fine flakes and a rich lip-smacking taste.

Leather Jacket

Known head spike and leathery skin under which is fine, white, firm flesh. They can be cooked whole and the skin removed and served with lemon, or can be filleted and used in stir-fries, Mediterranean fish stews, Thai fish balls or South Indian seafood curries.

Gurnard

Also known as latchet or butterfly gurnard is known as poor man’s flathead. If you see this in-store, buy it! It is equally sweet tasting and can be steamed, deep-fried or stir-fried.

Boar Fish

A delicious white-fleshed fish with few bones and dense, sweet meat. Pan fry, deep fry, grill or sashimi.

Australian Salmon

Neither an Atlantic salmon nor related to the Atlantic salmon, but an athletic migratory fish that is incredibly undervalued. High in Omega 3, its flesh has a darker and lighter part. Some find the darker part too ‘fishy’. This can be removed. Brush with soy sauce and grill, BBQ, cook with tomato and olives, hot smoke.

Mullet

An oily fleshed fish, so high in Omega 3, it reacts well to heat and charcoal grill. Pan fry, hot bake, smoke or marinate overnight for a tangy escabeche.