Eating fresh seafood is practically a religion in Australia, and we are lucky enough to be surrounded by water that provides some of the best fish and shellfish in the world.
To maximise the flavour and health benefits of seafood in your next dish, take a look at these expert tips.
Selecting fresh produce
When it comes to seafood, most industry experts would argue that fresh is best. Select fresh fish by first smelling it for a seawater or cucumber smell. Fish that gives off a strong odour is past its best. Exposed flesh should be without traces of browning and drying out, appearing freshly cut. Look for moist skin with unfaded markings and characteristics, and make sure any scales sit close to the skin and don't look dry.
Fresh fish should be used within two days of purchase, and wrapped in crushed ice to prevent moisture loss.
Fresh oysters are sold either still in the shell or shucked. If they're sold in the shell, they should close tightly when handled to indicate the seafood is still alive.
Eating seafood regularly has tremendous health benefits, as it provides the body with essential nutrients such as iodine, zinc, potassium and selenium. Fish and shellfish have many vitamins such as A and D, as well as omega-3 fatty acids that have a range of benefits such as protecting eye and heart health.
Seafood has been linked with better looking skin, glossy hair, boosted brain power and healthier lungs, plus it's usually low in fat and high in protein.
Sustainability is becoming increasingly important for seafood, and sustainable fisheries are targeting plentiful species in non-threatened ecosystems as well as mandating environmental safeguards.
Along with protecting marine life, sustainable operations minimise other environmental impacts like pollution and disease.
To find out more about cooking sustainable seafood, head along to the William Angliss Institute's Cooking Sustainable Seafood demonstration.