Australian Gourmet Traveller - (02)February 2020 (1)

102 GOURMET TRAVELLER

T

hecreaturesthatdwellwithinouroceansare

a valuable,evolving,andinparts,a depleting

resource.Seafoodis extraordinarilydiverse,

doublingasa healthyproteinandalsoan

indulgentluxury.Thekeytogoodseafoodis not

justflavourandtexture,butalsoensuringthatit’s

sourcedwithminimalimpactontheenvironment

• it’simportantthatit tastesgood,butalsohelps
  topreserveouroceansforfuturegenerations.
  Sowhatis sustainableseafood?SaschaRustof
  GoodFish– a data-informed,consumerguidefor
  buyingandeatingseafood– explains:“Itcomes
  downtohavinganenvironment-firstperspective
  andconsideringtheecosystem,andtherelationships
  andhealthofallthosedifferentcomponents.
  “Therealquestionspeopleneedtoaskarevery
  simple:‘Wherewasthisfishcaught?Andhowwas
  it caught?’Thenextquestionis,‘Isit sustainable?’
  If yourfishmongercananswerallofthesethings,
  thenyoushouldbeina prettygoodspace.”
  Sodivein,chattoyourfishmonger,and
  hookintotheGoodFishguidetocontinueseeking
  the best from and for our oceans. goodfish.org.au

Pipisstir-fried

withAustralian

apera,garlic

and celery

LOBSTER

Eastern,tropicalandwesternwild-

caughtrocklobstersarethebest

varietiestolookoutfor.Southern

rocklobsterstockshavedepleted

inrecentyears,soit’sbetter

to eat less of this variety.

PIPIS& VONGOLE

Oneofthesafestbetswhenit comes

tosustainableseafoodis shellfish–

pipisandvongolearehand-collected

orrakedinNewSouthWalesand

SouthAustralia,whichmeansthetake

ofpipisandvongolearewellmanaged

and there’s little or no bycatch.

B

U

YI

NG

SU

STAINABLES

EA

FO

O

D