Key species
NSW commercial fishers and aquaculture farmers provide consumers with a diverse range of premium quality seafood. A number of popular species are profiled below.
Finfish
Snapper
Snapper are caught along the entire length of the NSW coast. Juveniles generally inhabit estuaries and bays while adults are taken from ocean waters. The species has a reputation as one of Australia’s best table fish; accordingly it falls into the medium to high price range. The majority of snapper caught by commercial fishers are taken in the Ocean Trap and Line Fishery.
Yellowfin Bream
Yellowfin bream are caught along the length of the NSW coast in estuary waters and inshore ocean waters. They can reach 4 kg in weight. Bream are considered excellent eating, due to their clean, soft and sweet tasting white flesh. Bream are generally a medium priced fish. The majority of yellowfin bream are taken commercially in the Estuary General fishery.
Flathead (Dusky and Tiger)
Dusky flathead occur right along the NSW coast. The majority are caught in estuarine waters, however they can also be found in near shore ocean waters. They are a bottom dwelling fish, normally found on soft bottom, including mud, sand and seagrass. They can grow to 15 kg. Flathead are considered an excellent eating fish. They have a slightly sweet tasting flesh and are well suited for various cooking methods, including grilling, baking, steaming or frying in a light batter. The commercial catch of dusky flathead is mostly taken in the Estuary General fishery.
Tiger flathead are generally caught in NSW ocean waters south of Coffs Harbour. They can reach almost 3 kg in weight. The species is generally low to medium priced and good eating, making for great value. They are taken in the Ocean Trawl fishery.
Sea Mullet
Sea mullet occur throughout NSW estuarine and ocean waters. They can grow to 8 kg. They can be overlooked as a table fish, but are good eating, generally have a high content of healthy oils and are well priced due to a ready supply. Sea mullet are also well suited to smoking. They are caught throughout the year in the Estuary General fishery and during autumn in the Ocean Haul fishery.
This species is listed as a Sustainable Choice by the Nature Conservation Council of NSW
Ocean Jacket
Ocean jackets, as the name suggests, belongs to the leatherjacket family of fish. They occur in ocean waters along the entire NSW coast. They have firm white flesh and a mild to sweet flavour making for great eating. They are generally sold headed, gutted and skinned. They are also low priced. Ocean jackets are taken in the Ocean Trap and Line fishery and the Ocean Trawl fishery.
Yellowtail Kingfish
Yellowtail kingfish inhabit ocean waters right along the NSW coast. They are a medium priced fish. The flesh of larger fish is not as moist as smaller individuals, but overall kingfish are very good eating. They are caught in the Ocean Trap and Line fishery.
Eastern School Whiting
Eastern school whiting (previously known as Redspot Whiting) occur in ocean waters along the length of the NSW coast, out to a depth of about 100 metres. Eastern school whiting are excellent eating, with a sweet, delicate flavour and a soft texture. They are generally medium priced and caught exclusively in the Ocean Trawl fishery.
This species is listed as a Sustainable Choice by the Nature Conservation Council of NSW.
Blue-eye Trevalla
Blue-eye trevalla inhabit continental slope waters off the coast of NSW, but most commercial catches are taken in waters south of Sydney. Blue-eye trevalla can grow to 50 kg in weight. Blue-eye trevalla is superbly suited to most forms of cooking whether smoked, poached, grilled, baked or fried this firm fleshed fish is extremely versatile. Its mild and delicate flavouring entices seafood lovers back, again and again. The fish are primarily taken in the Ocean Trap and Line fishery with peak catches through autumn and winter.
Silver Perch
Silver perch are a freshwater fish native to the Murray Darling Basin. In the wild, populations are low and they are listed as vulnerable. They are however well suited to aquaculture production and a number of fish farms in NSW produce live and chilled silver perch for the local seafood market. Silver perch are a medium priced fish with firm white flesh, few bones and a high Omega 3 fatty acid content.
Prawns
Eastern King Prawns
Eastern king prawns (often called “kingies”) live in estuarine and ocean waters right along the NSW coast. Juveniles are typically found in estuaries and near shore ocean waters, while adults occur in ocean waters out to depths of 200 m or more. They are known to grow up to 30 cm in (carapace) length.
The naming of this prawn was no accident - as the most popular species of prawn in Australia, they are definitely considered ‘the king’. They can be purchased green or cooked and have moist flesh and a beautiful flavour. Depending on the size and available supply at time of purchase, they can be medium to high in price. The majority of kingies are taken in the Ocean Trawl fishery, along the north coast of NSW.
School Prawn
School Prawns (or Schoolies) inhabit estuarine and ocean waters along the entire NSW coast. School prawns are typically smaller than King and Tiger prawns. They are however sweeter in flavour than most other prawns and make for terrific eating by themselves or as a main or side ingredient in a variety of dishes ranging from prawn cocktails through to seafood spring rolls.
Estuary caught School Prawns are typically low to medium in price, with ocean caught School Prawns generally a little more expensive as they are often larger in size and generally lower in supply than their estuary counterparts. School Prawns from estuaries are taken in the Estuary General and Estuary Prawn Trawl fisheries with ocean catches taken in the Ocean Trawl fishery.
Black Tiger Prawns
Black tiger prawns are medium to large saltwater prawns produced at a number of NSW north coast aquaculture farms. They display distinctive red stripes when cooked and are very popular. They are generally large in size, and very flavoursome. In NSW they are generally harvested from February to May, meaning supply peaks at these times. Tiger prawns are a premium quality product, reflected by their medium to high price.
Crabs
Spanner Crab
Did you know ...
Spanner crabs, unlike other crabs, move forward and backwards.
Spanner crabs live in ocean waters off the NSW coast, generally north of Hat Head. The majority of the commercial catch is taken north of Yamba. If you enjoy lobster or mud crab, but do not want to spend so much, spanner crabs should top your list. They have moist, flavoursome flesh and are low to medium in price. Spanner crabs are caught in the Ocean Trap and Line Fishery. A seasonal fishing closure to protect spawning crabs between mid November and mid December each year restricts supply during this period.
This species is listed as a Sustainable Choice by the Nature Conservation Council of NSW.
Blue Swimmer Crab
Blue swimmer crabs occur in estuaries right along the NSW coast and occasionally in near shore ocean waters. They have a beautiful, sweet flavour with moist flesh. They are suited to a variety of dishes and are moderately priced. The majority of blue swimmer crabs are taken in estuaries up and down the NSW coast as part of the Estuary General fishery.
Mud Crab
Mud crabs (or “muddies”) live in estuaries along the NSW coast, although the majority of commercial Mud Crab catches are taken in northern NSW estuaries. They can reach 3 kg in weight. Mud crabs can be readily purchased live, they come pre-tied to minimise the chance of their powerful claws removing fingers! Mud crabs are considered one of Australia’s best eating crustaceans. Given their premium eating qualities, mud crabs are generally high priced, particularly when sold live. Mud crabs are primarily caught in traps, in the Estuary General fishery.
Lobster
Eastern Rocklobster
Did you know ...
The Eastern Rocklobster is the largest growing spiny lobster in the world. It is capable of growing to a whopping 8kg!
Eastern rock lobsters are found in ocean waters along the entire NSW coast. This lobster moves between the offshore continental shelf regions in summer to shallower inshore rocky reef areas in winter. The eastern rock lobster is highly regarded as the best tasting lobster in the world. Its sweet, full bodied flavour, makes it highly sought after by restaurants and seafood buffs alike. Although, this can make it highly priced at times, it is a taste sensation not to be missed. Eastern rock lobsters can easily be identified from other lobster species in seafood retailers, by the small plastic tag attached to the base of the antennae. The tag has a NSW Industry and Investment logo and a number. Lobsters are trapped in ocean waters, in the Lobster fishery.
Oysters
Sydney Rock Oysters
Did you know ...
The 120 year old Sydney Rock Oyster industry is one of the oldest aquaculture industries in Australia.
Sydney rock oysters are a premium quality gourmet oyster, found growing in the tidal zone of estuaries right along the NSW coast. They are cultivated commercially on oyster farms (or leases) in approximately 33 NSW estuaries. Major producing estuaries include Wallis Lake (Forster/Tuncurry) and the Clyde River (Batemans Bay). Cultivation of Sydney rock oysters commenced in the 1870s and they remain the most valuable fishery in the state.
Sydney rock oysters are a tasty and nutritious food, rich in minerals (zinc, selenium, magnesium) and vitamins (A, B1, B2 and C) while being low in cholesterol. While at their best between months of December and June, good quality Sydney rock oysters can be sourced year round.
Pacific Oysters
Pacific Oysters are an introduced oyster and are one of the most cultured oyster species in the world. Some estuaries farm sterile Pacific Oysters that are disease resistant, most notably the Hawkesbury River. NSW grown Pacific Oysters are more likely to be on sale in metropolitan areas of the state. They can generally be sourced year round but are usually at their best between the months of June to December.