Five of the best fish to eat in Australia

Everyone has their own ideas on this topic, but if you ask a wide enough cross-section of experienced saltwater anglers to nominate their preferred picks, a core list of a dozen or so varieties will start to pop up with surprising regularity.

I’ve pulled my five personal favourites from that long list.

It’s worth stressing that so much to do with the taste rating of any fish depends on how it was handled, processed and stored between capture and consumption; the way it’s then prepared for the table; and even the company it’s eaten in, as well as the importance, relevance and setting of the occasion.

All these things impact our perceptions, and the truth is that almost any freshly-caught fish can provide a memorable meal if it’s handled properly, prepared well and eaten in the company of good friends or family.

Lots of my most enjoyable fish meals have been built around so-called “B-list” species that are unlikely to make anyone’s final favourites list.

Anyway — such variables aside and for what it’s worth — here are my personal nominations for the top five Aussie saltwater table fish.

WA Dhufish and pearl perch

These two kissing cousins from opposite sides of the continent are the epitome of delicious fish, in my opinion.

Both have firm, pearly white flesh and an absolutely delectable flavour that lends itself to so many recipes, but is really at its finest when prepared simply and enjoyed for what it is.

I’d have trouble separating the two purely on taste, but when one of them is a prize catch at 3.0kg and peaks out at perhaps 6.0kg while the other regularly hits 15.0kg and occasionally tops 25.0kg, well, the gold medal just has to go to the mighty West Australian dhuie!

If you haven’t done so yet, make sure you eat one before you die.

Fingermark bream or golden snapper

Most members of the Lutjanid clan (mangrove jacks, largemouth nannygai, Moses perch, Spanish flag and the rest) are top-notch eating fish, but for me, the fingermark bream (also known as golden snapper in some parts of the country) wins out over the others by a very short nose.

Found right around the north of the nation and ranging from our estuaries to the offshore reefs, the fingermark is also a prize puller that will definitely straighten the kinks in your line when hooked, especially once it exceeds 70cm in length and 4.0kg or so in weight.

It ticks all the boxes.

Tuskfish, bluebone or baldchin

This branch of the extensive wrasse clan (Family Labridae) is all mighty fine chewing, with incredibly sweet, white and flakey flesh that seems to hint strongly at the crabs, crays and other crustaceans these fish love to dine upon.

Whether it’s a baldchin from WA, a black-spot tusky from the Top End, a bluebone from Queensland, or a Venus tuskfish pulled from reef waters off northern NSW, you won’t forget your first meal of any of these prime contenders… Delish!

Whiting

King George, or yellowfin/summer/silver?

I can see the case for both contenders, and I do love that distinctive, slightly “nutty” flavour of skin-on King George fillets fried lightly in a little bit of butter.

But in the end, my vote edges into the yellowfin or summer whiting column, simply based on the mouth-watering succulence of their moist, sweet meat. Pure heaven!

Flathead

I’m sure it’ll surprise some to see the humble flattie make my top five list of Aussie table fish.

But seriously, what’s not to love about the diverse members of this widespread and abundant family of not-so-pretty bottom-dwelling predators?

Flathead have firm, white, flaky and always tasty flesh that can be prepared in so many wonderful ways.

Some of my favourite seafood meals have consisted of a stack of simply cooked flattie tails, either dusted in flour or lightly crumbed and shallow fried, accompanied by golden chips, a little crisp salad and a foaming ice-cold beer.

To me, that’s an Aussie summer right there on one plate! I’m definitely backing up for seconds.

As with any such list of favourites, this one is again personal and subjective, and I’m sure many anglers will vehemently disagree with my final selection.

There’ll also be some throwing up their hands in dismay and asking where is the coral trout, red emperor, threadfin salmon, Tassie trumpeter, largemouth nannygai and so on.

There’s a very long list of species that only narrowly missed my cut (including all of those just mentioned), but to whittle it down to just five, I’ve obviously had to play favourites… and I have.

Bon appetit!

Steve ‘Starlo’ Starling is one of Australia’s best-known and most respected fishing communicators.

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