Western Australia is home to an abundance of seafood including sustainably caught ocean fresh or from state-of-the-art aquaculture farm sites. However, knowing what you’re purchasing is confusing. Chief Executive Officer of the Western Australian Fishing Industry Council (WAFIC), John Harrison, offers suggestions to ensure the experience of purchasing seafood this Easter long weekend is an enjoyable and easy one.
“This is one of the best times of the year to feast on a wide variety of Western Australian seafood delicacies from the more affordable, lesser known varieties to the indulgent high-end species.”
“Favourite fish species in season now include north-west goldband snapper and red emperor, pink snapper from WA’s temperate waters, Albany nannygai and King George whiting. Nor should the range of delicious shark species from our shark fisheries or farmed Geraldton Kingfish and Cone Bay Barramundi be overlooked.”
Mr Harrison also recommends consumers consider trying ‘the others’ in the seafood world including sea mullet, Robinson’s seabream, Australian herring, Moses sea perch, wild Western Australian salmon and sardines, Abrolhos Island Scallops, Cockles and new season prawns from Shark Bay.
