Switch the Fish & find what’s right for your dish

Based on information from the goodfishbadfish.com.au sustainabletable.org.au GoodFishBadFish ‘Seafood Converter’ FOLD FOLD Cooking Technique n Avoid m Try Also Good Orange Roughy Bream Whiting Australian Herring Luderick Squid & Pan-Fry (AKA Sea Perch Mullet Flathead (AKA Tommy Ruff) Snapper Calamari or Deep-Sea Perch) Australian Sardine (Victorian)** Trevally

Swordfish Bonito Spanish Mackerel Australian Salmon Flathead Octopus or Marlin Mahi Mahi Leatherjacket (AKA Bay Trout)* Leatherjacket Squid & Australian Sardine Luderick Calamari Bream Mullet Tailor Grill or BBQ Trevally Imported Local wild prawns, especially King Prawns from Crab Prawns the Spencer Gulf, SA and Banana, Tiger and Squid & Calamari Endeavour Prawns from the Northern Prawn Fishery, which both have MSC certification. Braise, Curry Skate or Ray Leatherjacket Mackerel Bonito Luderick Octopus Mahi Mahi Trevally Crab Mussels Snapper or Stew (Victorian)**

Bluefin Tuna Bonito Whiting Australian Salmon Mullet Oysters Raw, Cured, or Sea-Cage Mackerel (AKA Bay Trout)* Mussels Snapper farmed Salmon Smoked or Pickled Flathead Octopus (Victorian) ** Shark (Flake) Bream Whiting Mackerel Squid & Deep-Fry Flathead Trevally Calamari

* Australian Salmon are an oily, schooling species of fish found in coastal waters throughout southern Australia. They are well known to recreational beach fishers. They are related to Australian Herring (Tommy Ruff), rather than the orange-fleshed Atlantic Salmon. Do not confuse them with Australian-grown Atlantic Salmon, which is grown in Open-Pen Sea Cages in Tasmania. ** Snapper from Port Phillip Bay, Victoria, has been found to be sustainable by the Australian Conservation Foundation’s Sustainable Australian Seafood Assessment Program. Other stocks may be overfished.