Top 5 Australian Fishes

Austral Fisheries, based in West Leederville, Australia, is a leading commercial fishing company with over 50 years of experience. Operating a diverse fleet of 18 vessels, it specializes in sustainable deep-sea fishing across the Southern Ocean and Northern Prawn Fishery.

Known for premium seafood brands like Glacier 51 Toothfish and Skull Island Tiger Prawns, Austral Fisheries is certified sustainable by the Marine Stewardship Council. In 2016, it became the world’s first carbon-neutral seafood company, offsetting emissions through extensive tree planting initiatives.

The company emphasizes transparency, offering traceability from ocean to plate, fostering consumer trust in its responsibly sourced products.Expand

Tasmanian Atlantic salmon is a species of salmon that has been introduced in the pristine waters of Tasmania’s west coast and is locally grown in fish farms. The fish are raised within open-sea cages mainly in the Macquarie Harbor, and they are one of the most commercially important and highest-valued fishery products in Australia. The farmed salmon are internationally recognized for their superior quality, flavor, and texture, and they are also renowned for their high nutritional value as they represent a great source of high-quality omega-3 fatty acids, protein, minerals, and vitamins. The salmon’s extreme versatility paired with their silky, buttery texture and their rich flavor make these oily fish a favorite among gourmets and professional chefs around the world. Tasmanian Atlantic salmon are available in fish markets, local supermarkets, and deli stores, and various salmon specialties are served in numerous restaurants on the island and on the Australian mainland. Salmon farming in Tasmania has recently raised certain environmental concerns that have led to Tasmanian Atlantic salmon receiving a red "say-no" rating by the Australian Marine Conservation Society (AMCS).Expand

Endemic to the southern half of Australia, this prized fish is characterized by its elongated shape and a unique pattern of spots. King George is highly regarded for its sweet and delicate flesh that can withstand various cooking techniques such as grilling, steaming or frying, but it can also be used raw in various sashimi dishes. When fried, larger varieties are mainly used in the form of fillets, while smaller can be fried whole. Because of its tenderness, the fish is often complemented by fresh herbs, citrus salads, potatoes, and olive oil dressing. It is best paired with subtle wines, with added citrus notes.Expand

Elephant shark is a silver-gray fish that is related to sharks. It is usually found off the coast of New Zealand and Australia. The fish is characterized by its large pectoral fins and a cartilaginous trunk. It does not have a bony skeleton, which makes it is especially suitable for eating because each fish can provide two large boneless fillets. Its good-quality flesh is white, firm, and low in fat. Battered and fried fillets of elephant fish are traditionally used in the local version of fish and chips. Expand

Blue warehou or Seriolella brama is a dark-bluish green fish with a silvery white belly, a small head, and plump body, spawning off western Victoria and Tasmania. The fish has a thick fillet, with just a few bones. They are usually smoked, grilled, baked, fried, or barbecued. Due to the fact that their flesh is slightly dry, blue warehou is often marinated in citrus or rice wine. It's also often deep-fried for New Zealander fish and chips.Expand

Member of the pearl perch family, West Australian dhufish is a premium quality table fish characterized by its robust shape, large head, thick tail, and bright silver color. Mainly found in the waters of West Australia, dhufish is a common target for recreational anglers. It has white, delicate, moist, and firm flesh and is mainly sold in a form of fillets that can withstand various cooking techniques such as steaming, grilling, pan-frying, or deep-frying. The flesh is best complemented by light, citrusy dressings, and is also prized as a raw ingredient, typically employed in various sashimi dishes. The fish is best paired with light, aromatic wines.Expand