Aldrichetta fosteri

[two_third]These small fish from the Coorong in South Australia are sweet and delicious with a buttery quality. They are packed full of omega-3 oils. The essential oils are just underneath the skin which means the flesh is not oily like a Mackerel or Sardine. The sweetness of the fish is largely due to their time spent in the shallow salty waters of the Coorong. The Coorong is a rugged fertile saltwater estuarine region, where the river Murray reaches the turbulent Southern ocean. The Yellow Eye Mullet are common all around the south coast, but the ones from the Coorong have a unique taste.

After spawning at around Easter time out at sea, the fish will return to the Coorong and stay in this body of water. The shallow salty water conditions and the food that is available to the fish in this unique water system give the Coorong Yellow Eye its special taste. Due to their amazing taste, desirability is high and in turn a better price for the sustainable fisherman. “The environment is what produces the fish. If you look after the environment, the fish will do the rest for you, for nothing.”

The community fishery has been in operation for 154 years and is based in this large body of fresh and salty water, within a National park of international importance. The region is ranked as a RAMSAR wetland and is a vital breeding and feeding ground for many thousands of migratory wading birds. The fishers have a close relationship with the ecosystem. They believe wholeheartedly it is their duty to responsibly manage, maintain and even enhance the environmental integrity of the Coorong region on behalf of the local community. They achieved full sustainable certification from the MSC by working along side the World Wildlife Fund (WWF) and other environmental organisations.[/two_third] [one_third last]TOM SAYS:
At Fish & Co. we use the MSC certified Coorong Yellow Eye in a number of ways and its sweet delicate buttery taste is proving very popular. The fillets are often quickly grilled and served as our fish of the day, with a warm black olive and roast red pepper dressing.

Currently, the Coorong Yellow Eye is being grilled as part of a Provencal fish stew served on top with some delicious spicy rouille made with saffron and harissa.
The fish is very tasty smoked and eaten as a snack.[/one_third]

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