GoodFish: Australia's Sustainable Seafood Guide | Food & drink
GoodFish: Australia's Sustainable Seafood Guide
Reviews
to load big map
25.01.2022 Did you know that Spanish Mackerel are a schooling fish? This means that they can be easily targeted to avoid bycatch. Spanish mackerel are caught using a variety of fishing methods including nets and line fishing. Highly targeted fishing methods of a schooling fish mean negligible impacts on other species and habitats. Spanish Mackerel are a medium oily fish and are slightly stronger in flavour than many white fleshed fish, but are still delicious and clean. Best part is th...at they are currently green-listed in our Sustainable Seafood Guide - meaning they are a good choice for the sustainably minded. Have you tried Spanish Mackerel before? How do you like to cook it? Images from @smurfchef’s account Find out more at >> www.goodfish.org.au/species/spanish-mackerel/
25.01.2022 Meet Ben Shewry, our GoodFish ambassador! Ben has lived a life around the oceans, as a kid growing up on the West Coast of New Zealand his family would collect mussels and abalone as a means to feed themselves. It was here that he started to learn of some of the bad behaviour which occurs on our coasts, watching poachers target the highly priced shellfish to sell them into the black market. Since then of course, you might recognise him from his 15 years as chef and now owne...r of the very well known and loved restaurant Attica. While awards and accolades are now commonplace for this hard working team, Ben openly shares that this was not always the case. Wearing his heart and values on his sleeve, his determination and leadership is toxic, inspiring a team and an industry to constantly move forward. With uncompromising standards that keep even us on our toes, Ben represents everything that GoodFish looks to inspire into our food community. Since 2018 Ben has supported GoodFish with his voice and actions, to help inspire Australians to no longer source or serve unsustainable seafood.
24.01.2022 Meet our team This is Dr. Leonardo Guida - we like to think of him as our resident shark expert! Sharks have fascinated Leo all his life. Growing up he always dreamt of one day becoming a marine biologist. In 2016 he completed a PhD at Monash University investigating the effects of commercial fishing on shark and ray populations specifically, how the stress of capture affected their survival, behaviour, and reproduction. This year Leo is focusing on flake, seafood lab...elling reforms, and creating change so that endangered sharks are not caught and served in Australia. Coming from an Italian family that loves food, I’ve had a sense of sustainability from very early in my life - it was all about seasonality, provenance and no wastage. When it comes to seafood, I hold these values dear to me. I want to know what I’m eating and I want to make sure it doesn’t come at the cost of our ocean’s health.
24.01.2022 Current seafood labelling laws and problems in our supply chains mean that threatened and endangered species are ending up on our dinner plates. Blue Warehou, scalloped hammerheads and school sharks are among a number of species that you could be unknowingly eating according to recent UQ research. Would you change your seafood choices if you knew it could save endangered species?
23.01.2022 Check out this study from The University of Queensland. Current seafood labelling laws and problems in our supply chains mean that threatened and endangered species are ending up on our dinner plates. Blue Warehou, scalloped hammerheads and school sharks are among a number of species that you could be unknowingly eating according to recent UQ research. Would you change your seafood choices if you knew it could save endangered species?... https://www.facebook.com/uniofqld/posts/3343930925684472
23.01.2022 It's really hard to know exactly where our food comes from. Food journalist, Dani Valent, says that "to be able to tell the story of where food comes from is a privilege and a responsibility" Whether you're a chef, fisher, supplier or customer - is the story of where our food comes from important to you? We all care about sustainability, but how much do you know about who grew or caught your fish?
22.01.2022 Australia has a heap of different species of freshwater crayfish. Marron, red claws, yabbies...The one thing they have in common is that they are all delicious. Here are some facts about marron - which is currently green-listed in our Sustainable Seafood Guide! There are 3 species of freshwater crayfish that are farmed in Australia. Marron farming operations are generally small scale and they are farmed in ponds or irrigation dams.... Most farms do not add additional food to ponds and dams. Some operations add feed but overall there is little reliance on marine resources (fishmeal). There is minimal effluents or water pollution from farming operations, as water is used for other purposes, such as watering livestock and crops. Chemicals are not used in marron farming. Check out more here >> https://goodfish.org.au/species/marron/ Footage captured at the Daintree Ecolodge
22.01.2022 We won't ever green-list fish that are caught in such a way where ancient corals and deep seamount gardens are ripped up in the process. By choosing green-list species from our sustainable seafood guide, we promise that you are truly eating sustainably, not damaging marine environments or impacting threatened species. Be worry-free and choose green-listed options from our guide. ... Check out the green-list now >> https://goodfish.org.au/sustainable-seafood-guide/
20.01.2022 Did you know that freshwater mussels were affected by the 2020 bushfires? That's right. Scientists realised the aftermath of fires that burned through thousands of hectares could affect the water quality of the Glenelg River and its tributaries, so they removed some of the mussels as an "insurance policy" for the species. The mussels have now been returned to the river. Conservation efforts such as this one deserve more support. Throughout our fire-afflicted rivers and coast...s there are stories of brilliant, determined Australians stepping in to look after weird and wonderful, but otherwise poorly understood wildlife. One of the key findings of the study Australian Marine Conservation Society commissioned earlier this year on the impacts of the bushfires on our coastal and marine environment was of the need to invest in supporting these unsung heroes. Missed our study from earlier in the year? You can read it in the comments below
20.01.2022 Meet our team This is Dr. Leonardo Guida - we like to think of him as our resident shark expert! Sharks have fascinated Leo all his life. Growing up he always dreamt of one day becoming a marine biologist. In 2016 he completed a PhD at Monash University investigating the effects of commercial fishing on shark and ray populations specifically, how the stress of capture affected their survival, behaviour, and reproduction. This year Leo is focusing on flake, seafood lab...elling reforms, and creating change so that endangered sharks are not caught and served in Australia. Coming from an Italian family that loves food, I’ve had a sense of sustainability from very early in my life - it was all about seasonality, provenance and no wastage. When it comes to seafood, I hold these values dear to me. I want to know what I’m eating and I want to make sure it doesn’t come at the cost of our ocean’s health.
20.01.2022 GoodFish Manager, Sascha Rust, joins Jeremy, owner of Angler Stirling in Adelaide to discuss whether two of Australia’s most iconic species, the Murray Cod and Giant Cuttlefish are sustainable and ethical food choices
20.01.2022 Check out Angler Stirling's zoom masterclass tomorrow! RSVP via this link >> https://www.agriadventures.com.au//lets-talk-about-sustai/ #worldfisheriesday
19.01.2022 Proving that true sustainability is even more delicious. Angler Stirling
18.01.2022 Eating sustainably = diversifying your food choices + switching your fish This week we challenge you to try a green-listed fish in our Sustainable Seafood Guide that you've never had before. Have a look now >> http://bit.ly/GreenListedSeafood
18.01.2022 This study from UQ is still making waves! Have a read and remember to always choose green-listed seafood from our Sustainable Seafood Guide. https://theconversation.com/what-are-you-really-eating-how-
18.01.2022 Chefs, do you know the name of your fisher and where your fish came from? Is there a divide between chefs and fishers? Tell us what you think.
17.01.2022 We are always excited about the prospect of more oysters in the water and this collaboration with the Murujuga Aboriginal Corporation points to exciting times ahead for the Pilbara, a region famous for its heavy industry. ABC News
17.01.2022 #repost @benydev providing a much longer second life for sustainably harvested and produced seafood Step 2 on the bone China journey. Cobia bones from @rockypointaquaculture and pipi shells from @curriecountry that are waste from @pipitrestaurant fired in a gas kiln, due to concerns on the effect the firing may have on the kiln we built a small trolley kiln called speed racer. The bones and shells were fired to over 1000*c and have become calcified. This was the culmination of a lot of long term planning with @grit_ceramics and it was a fantastic day working together to get it done.
16.01.2022 When’s the last time you had some Murray Cod? Did you know that this endemic Australian species is protected in the wild, but it makes a highly sustainable aquaculture option? Murray Cod is white fleshed, delicately flavoured and incredibly easy to cook in a number of different ways. ... Best yet, it is currently green-listed in our Sustainable Seafood Guide. Check it out now by heading to www.goodfish.org.au Pictured: Murray Cod by Sascha Rust
16.01.2022 We missed you Melbourne. All over the city this week as tables were reset, stoves fired up and the doors to cafes, pubs and restaurants thrown open, an entire cities spirit soared back from its grim albeit necessary hibernation. Like thousands of others tasting their new freedom this week (literally), I had the chance to find myself a stool as precariously wedged between the footpath and the curb as ever. With the familiar feeling of the points of my elbows painfully clingin...g to the table edges, I was totally grinning. I did the familiar dance with my phone and sunglasses around my water glass for the deft hands of my waiter, and proceeded to enjoy my first seated espresso out of a ceramic cup in months. Unfortunately not everyone is yet able to open. Hell, for some of us, we might not yet be emotionally ready to come and visit. But the second either of those things change, this city is ready for you as much as it has ever been. Forget the politics and differences in opinions, this is about being stronger, better, greener, safer and more focussed on each other and our planet than we ever have been before. It’s about the role we can all play in building back the places, people and food that we love the lifeblood which makes our beautiful city breath. Welcome back Melbourne hospitality, I cannot wait come and visit you all again - Sascha, GoodFish
15.01.2022 Meet Tooni Mahto, our Fisheries and Threatened species Campaign Manager Tooni’s love of the sea began by causing havoc in rock pools as a child around the British coastline. Following gap year underwater adventures in Thailand and East Africa, she undertook a degree in Marine Biology, worked as a diving instructor in South Africa and led scientific expeditions in Mozambique and Malawi. She has worked in television in various capacities, including an underwater camera operator... and researcher at the BBC’s Natural History Unit. While undertaking a Masters in Oceanography, Tooni was one of the presenters on the BBC series ‘Oceans’, where she was lucky enough to dive in locations from the Arctic to the tropics. Tooni is never happier than when underwater, although surfing is currently vying for top sea-based activity. Tooni has worked in marine conservation in both an educational and campaign capacity in the UK and abroad, including filming a series about the underwater wonders of British seas. Like the rest of us here, she likes protecting our oceans as much as she loves eating seafood.
15.01.2022 Can we talk about sardines for a minute? This little fish might divide families and friends at the dinner table, but the reality is that sardines are protein-rich and Australian sardines are currently green-listed in our Sustainable Seafood Guide. Find out more how awesome sardines are here: https://www.sbs.com.au/programs/article/2014/10/06/sardines
15.01.2022 Let Tom Tilbury of Gather at Coriole in South Australia take you through this slightly decadent and super easy way to eat Abalone. Often considered a restaurant only species, farmed abalone are both highly sustainable, and just as delicious as a treat at home. Full recipe here - https://goodfish.org.au//slow-cooked-abalone-winter-veget/
14.01.2022 Researchers at the University of Queensland have measured the level of plastics in the seafood we eat. While the results are variable even within the same species, this work has shown that plastics can exist at a high level not just in the gut of the animals but also the muscle. The Age
13.01.2022 Repost from @pipitrestaurant ! FISH to > PRINT to > prep to plated FOOD > to bone waste > to bone china ceramics > to more fish! This is the seafood circle of life that Pipit is working on. Congrats to Pipit Restaurant's Ben Dev for being shortlisted in the Patrón Tequila Craftsmanship Grant. We’ll have our fingers and toes crossed for the Nov 23 & 30 announcement rounds! If Pipit are successful in this grant, they would like to use their prize money to accelerate 2 key ...craft areas relating to their seafood produce: 1) fish bone china ceramics and 2) gyotaku fish prints. Both of which are vital to their guests’ experience! Should Pipit win the grant, we are excited to collaborate with them on a series of custom ink gyotaku prints depicting sustainable seafood and participating in their artist in residency visits to sustainably operated fisheries. Pipit are one of a growing number of Australian restaurants that are refusing to serve unsustainable, red-listed seafood to their guests. Check out more restaurants who are part of the GoodFish movement and support them next time you dine out! >> https://goodfish.org.au/sustainable-seafood-restaurants/
12.01.2022 The interconnected nature of the land and the oceans is so often forgotten. A stark reminder that both require equal care. ABC News
12.01.2022 Meet Adrian Meder, he’s our GoodFish Sustainable Seafood Manager and he has been working on GoodFish (previously called Australia’s Sustainable Seafood Guide) for 7 years! Adrian has a MSc in Marine Biology from the University of Auckland. By trade Adrian is an aquaculture scientist, working in R&D with government and industry. Before joining the team here, Adrian worked with recreational fishers on marine parks and other conservation issues with the Conservation Council of Western Australia. Oceans have always looked after me, and been a source of joy, fun, food, fascination and wellbeing in a way that hasn’t changed much since I was a little kid. I’ve never lived away from them and don’t think I would be able to. It has been a great privilege to be able to try and return the favour.
11.01.2022 Meet Sascha! The GoodFish Project Manager. Early in his life Sascha got the chance to experience our Far North Queensland coast and Great Barrier Reef which kicked off a long love for our oceans. Having grown up in a family surrounded by good food, it was almost inevitable that he would end up working with it. He is a chef, past-owner of multiple restaurants and has spent a number of years consulting and working on food related projects. Fascinated by the anthropologica...l side of food, he has a history of supporting grassroots action that re-connect people with the land (and now sea) as a sustainable food source, leading him to undertake an MSc of Environment and Sustainability with a focus on food systems and sustainability leadership. Since 2018, Sascha has lead the GoodFish Project, working with chefs, restaurants, fishers and wholesalers around the country to improve their understanding of the environmental challenges of our oceans and celebrate their commitments to no longer serve unsustainable seafood. See more
08.01.2022 Choosing green-listed seafood from our Sustainable Seafood Guide means that you are doing your part to ensure we have #healthyoceansforever Check out the green-list now and make a sustainable seafood choice tonight https://goodfish.org.au/sustainable-seafood-guide/
08.01.2022 Mussels require no introduction. Cheap. Super simple to cook. Very tasty.... Improve water quality. Farmed Australian mussels have negligible impact on our oceans. Green-listed in our Sustainable Seafood Guide Hot tip: try them straight over the barbecue this summer to give them a great smoky flavour. Head to our website to find out more: https://goodfish.org.au/species/blue-mussel/
08.01.2022 Haven't heard of us before? It's all good. We've only been around for 15 years We are proud to be the first and original sustainable seafood guide in Australia and to be supported by Attica's Ben Shewry and around 100 other food businesses nationally. So if you want healthy oceans forever, start by making sustainable seafood choices with our guide. ... Head to www.goodfish.org.au to get started!
07.01.2022 Meet Ben Shewry, our GoodFish ambassador! Ben has lived a life around the oceans, as a kid growing up on the West Coast of New Zealand his family would collect mussels and abalone as a means to feed themselves. It was here that he started to learn of some of the bad behaviour which occurs on our coasts, watching poachers target the highly priced shellfish to sell them into the black market. Since then of course, you might recognise him from his 15 years as chef and now owne...r of the very well known and loved restaurant Attica. While awards and accolades are now commonplace for this hard working team, Ben openly shares that this was not always the case. Wearing his heart and values on his sleeve, his determination and leadership is toxic, inspiring a team and an industry to constantly move forward. With uncompromising standards that keep even us on our toes, Ben represents everything that GoodFish looks to inspire into our food community. Since 2018 Ben has supported GoodFish with his voice and actions, to help inspire Australians to no longer source or serve unsustainable seafood.
06.01.2022 Somewhere here in the heart of Gippsland is a restaurant called The Grove. We are stoked that they have decided to join a growing number of businesses around Australia committed to no longer serve unsustainable seafood on their menus. #repost @thegrovegippsland The Grove Gippsland is an immersive Food & Nature Experience In South Gippsland ----- If you're joining us for brunch or lunch today be sure to take a stroll around our property afterwards.... You can view the dams, sculptures, vegetable garden and wander among the animals that roam the estate. You might even spot our majestic eagle visitor! #freshproduce #veggiepatch #thegrove #gippsland #thegrovegrocer #eatdrinkgippsland #visitgippsland #localfood #inverloch #korumburra #wonthaggi #phillipisland #kilcunda #inspiredbygippsland #australianfood #sustainablefarming #farmtofork #paddocktoplate #regionalvictoria
06.01.2022 Let’s talk about sea urchins! There are many species of sea urchin, and you have probably seen a number of them washed up on beaches. But did you also know that they harbour a highly prized and delicious orange roe inside? Warming oceans are increasing urchin numbers in Australia’s southern waters, where urchins consume kelp forests - critical habitat for lobsters, abalone and fish species. Taking into account the overfishing of predator species and the result? Urchin number...s are booming. So sea urchins are abundant, a habitat problem, and delicious. We could eat the problem... Have you tried sea urchin recently? By the way, sea urchin is currently green-listed in our Sustainable Seafood Guide. Check it out >> https://goodfish.org.au/species/sea-urchin/
05.01.2022 What is sustainability? To us it's not taking more than what nature can produce. We must work with our ecosystems and respect their complexity, so that we can have #healthyoceansforever Our GoodFish Sustainable Seafood Guide assessments worry about the whole ecosystem, so that you don’t have to. Looking for a sustainable seafood choice? Check out the green-listed section of GoodFish: Australia's Sustainable Seafood Guide.... Head to www.goodfish.org.au or download the guide in your app store!
05.01.2022 Like all of us, our oyster farmers have had a tough year in 2020. According to these farmers, these sustainable and delicious joys are not just better tasting but even cheaper when you open them yourself! Get shucking! "Because closed oysters are classified as a fresh food, there’s no GST on them, whereas shucked oysters are taxable."
05.01.2022 Today is World Fisheries Day In honour of today, why not pick a green-listed fish to try from our guide? Head to >> www.goodfish.org.au/ We'd like to say THANK YOU to the fishers who support responsible and sustainable practices. About one third of the seafood options in Goodfish: Australia's Sustainable Seafood Guide are green listed as better choices that’s as a result of hard work from fishers to satisfy the expectations of Australian seafood consumers, who rightly demand nothing less.
04.01.2022 King George Whiting, abundant all around the country and while an unusual choice, have the ideal flesh to be eaten as sashimi. Photo taken with fishers from Corner Inlet Fishermen.
03.01.2022 Chefs - do you feel like you're alone in the fight for a better, more sustainable food system? If you could change one thing about the system, what would it be?
02.01.2022 We often get challenged by industry on our red listing of Tasmanian Salmon, but this is why we stand by our assessment. Experts and industry insiders have known that Tasmanian Government’s management of their salmon farming industry is not independent. Looking beyond the sustainability marketing often paints a more concerning story. While we all want to see this industry become sustainable, we can promise that we will never green list something in so much doubt.
01.01.2022 It’s #Sardines Day! The best way to celebrate? Overcome your fear of this delicious fish. Thousands of recipes exist that call for these fish in either their fresh or canned form. A traditional Caesar Salad starts with a sardine being pressed into the wood of the bowl it’s served in to provide a slightly fishy flavour. Sardines are popularly served as part of a lunch-time snack, often with tomato and fresh avocado on top of a crisp cracker and a tinned sardine. They’re als...o commonly added to soups and sandwiches to bolster their flavour. In fact, if you’ve ever had soup with a fish-based broth, it is possible the sardine that was used to create the fish stock. Fresh sardines are easy to cook. Head down to your local fishmonger and grab already gutted and headed sardines. Fry them on the grill with lemon and olive oil. Sardines are packed with nutrients, making them a superfood. Best part of all Australian sardines are green-listed in our sustainable seafood guide - meaning they are a guilt free meal. Check out the full assessment here >> https://goodfish.org.au/species/australian-sardine/ How will you celebrate this #sardinesday?
