This year has been especially tight on the budget for many Aussies, and Christmas will be no different. The great news is that our seafood feasts don't have to suffer!
There are so many delicious local species available at Sydney Fish Market, and many of them mimic the flavour and texture of more popular (and therefore exxy) fish to a T.
Make some of these swaps this Christmas to save a buck, without skimping on deliciousness.
Swap Flathead for Gurnard
Chances are you've already eaten Gurnard in a fish and chip shop at some point in your life; it's often served battered in local chippies due to its affordability.
Gurnard have a very similar body shape to Flathead, and thus a very similar texture. Their flavour is classically Flathead-esque too, though a bit fresher and more dynamic thanks to a more oceanic diet.
This fish is particularly easy to cook – pan-fried, in a pie, on the BBQ... Your options are endless!
Swap King or Tiger Prawns for School Prawns
If you're a fan of Sydney Fish Market, you know that we are constantly intolling the virtues of the delicious School Prawn. Inarguably Australia's sweetest prawn, School Prawns are mostly caught within an hour or two's drive from Sydney, meaning that they're also usually the freshest variety available.
While not an exact substitute for the more popular King and Tiger Prawns, locally-caught School Prawns can replace their larger counterparts in many recipes, such as pastas, stir-fries, or minces (e.g. fish cakes or potted prawns).
These little guys usually retail for half the price of larger prawn species – win!
Swap Atlantic Salmon for Sea Mullet
Atlantic Salmon is a favourite in almost every Aussie household, and high demand results in higher prices! The good news is that Sea Mullet has similar levels of fat and omega 3 oils, making it the ideal substitute in recipes calling for Salmon. Both fish have a distinctive flavour and lend themselves well to a crispy skin.
Mullet is a hugely abundant and widespread fish, and as such will always be cheaper than farmed Salmon... Usually less than a third of the price!
Swap Snapper for Luderick
Every Aussie loves a bit of Snapper – they are a staple on restaurant menus and at barbecues the country over. Like Salmon, the popularity of Snapper can sometimes increase its price point, but we've got a perfect swap for you... Luderick!
With a very similar flavour and texture profile to Snapper, Luderick is most often caught using hand-hauling, which is a cheap and effective (if tiring!) way to harvest. This capture method means they usually retail for around a third of the price of Snapper!
Swap John Dory for Sand Flounder
Flounder is quite different to John Dory in appearance and yield, but this swap works because of the Flounder's fine, succulent, sweet, delicate presentation.
Any way you would serve up John Dory – with a garlic and herb butter, or a crack of pepper and a squeeze of lemon – works just as beautifully using Flounder, for a fraction of the cost.
Swap Southern Calamari for Cuttlefish
Where the premium, line-caught Southern Calamari can come in at close to $50 per kilo (ouch!), Cuttlefish works beautifully in nine out of ten of the same preparations.
Throw it on the barbecue, salt and pepper deep-fry it, or braise it to gorgeous softness in an oven dish, and celebrate your savings!
Swap Rock Lobster for Scorpionfish
Lobster has been finding its way onto Christmas tables more and more in recent years...But a large Rock Lobster could certainly never be considered cheap. A good alternative for that lobster-y texture and sweetness is Scorpion Fish!
Steam it, barbecue it in foil or banana leaves, or just cook fillets in the pan for a beautiful Lobster substitute. Just make sure you ask your fishmonger to handle the filleting for you - they have sharp spines!
Swap Tuna for Bonito or Blue Mackerel
One of the most expensive and prized fish in the sea is, of course, tuna. A delicacy throughout the world, they are caught using only the most specific methods to ensure their flesh is nothing less than perfect. The two most expensive and revered types of tuna are Yellowfin and Bluefin, both of which are often served raw as sashimi.
The good news for us is that tuna has a lot of delicious relatives. Both Bonito and Blue Mackerel are exceedingly good value in comparison and criminally underutilised in Australia. Their high oil content, punchy flavour and firm flesh make them the perfect sub for tuna in dishes like tataki and Nicoise salad.
Swap King George Whiting for Eastern School Whiting
Whiting are an excellent plate-sized fish to roast or barbecue whole, and are well-regarded for their delicate, sweet white flesh. The largest and most popular of the whiting family is the King George Whiting, but this fish also has many cheaper relatives!
Eastern School Whiting has a delicate, sweet flavour, low oiliness and moist, medium-textured, flaky flesh with fine bones, which are easily removed. It’s also often caught locally, meaning this fish will be as fresh as it gets when it lands in your fishmonger.
Swap Abalone for Periwinkle or Turban Shell
Although they're supremely tasty, Periwinkles are one of Australia's most unfamiliar and neglected seafoods. Found in the tidal zones of most coastal areas in the world, these edible sea snails are packed with even more flavour and texture than their more familiar (and more expensive) sibling, abalone.
While snails might seem intimidating to cook at home, the simplest way is often the best! Boil or steam the shells for about 10 minutes, until the meat can be extracted using a fork. Then you can serve them with a dressing, in salads or even pickle them! The firm flesh holds together well in soups, curries and casseroles, and they are occasionally baked, pan-fried or eaten raw.