Sustainable seafood offers festive flavour

THE state’s top chefs are imploring Queenslanders to ditch a variety of seafood favourites this Christmas in favour of more sustainable choices.

Backed by the Australian Marine Conservation Society, the push is on for Queenslanders to do away with popular options – such as overseas farmed prawns, Atlantic salmon and snapper – due to the potential damaging effect on marine habitats or overfishing.

“There are heaps of budgetfriendly options for Australians looking to celebrate with sustainable seafood this Christmas,” said Sascha Rust, chef and manager of Australian Marine Conservation Society’s GoodFish program.

“Oysters and mussels, Spanish mackerel from Australia’s north, sea mullet from the east coast, Spencer Gulf king prawns and farmed iconic Australian Murray cod are all incredibly delicious and fit for the Christmas table.

“The best thing about choosing these is that they tread lightly on our seas while also supporting Australian fishing and farming communities who have done it tough this year between bushfires and COVID-19.”

Joining the campaign are chefs Alanna Sapwell from

Esmay, Richard Ousby from Cru Bar, and Gerard’s Bistro’s Adam Wolfers.

Ms Sapwell recommended locally caught spanner crab for the festive spread as a great alternative to prawns.

“Crab might be a bit intimidating to some, but they are worth the effort,” she said. “They are caught gently by pots that are lowered to the sea floor allowing any bycatch to be released.”