As the weather starts to cool down, we start looking for dishes to warm us up. Seafood might not be front of mind when you think of a hearty winter curry, but we are here to prove your assumptions wrong! There are plenty of Australian seafood species that hold their own well in a curry, whether it be because they combine well with other strong flavours, or having a more solid, meaty flesh that suits recipes with lots of liquid. 

Note: Some of these species, especially those further down the list, are lesser-known and not as widely available as your classic Kingfish and Snapper... But that's part of what makes them great (and affordable)! To get your hands on them, we recommend calling ahead to your fishmonger first.

Grey Mackerel 

This species is our pick as the next of the tropical Mackerel family to make a name for themselves.  This species lives in the warmer waters of northern Australia with four distinct populations spanning territory from Western Australia to northern New South Wales, with the bulk caught via line, trawl and netting in Queensland and the Northern Territory. As indicated by their narrow mouth with sharp, fine teeth, this fish predominantly feeds on baitfish. This imparts a rich oiliness to the thick fillets, which allows a greater variety of cooking methods - especially adding large pieces into a vibrant curry! 
 

Ocean Jacket 

Some of the earliest records of the experiences of fishermen in New South Wales consist of a series of complaints about this exact species, such as the 1883 annual report to NSW Fisheries that described this fish as being “troublesome to schnapper fishers”. As recently as 2014, these complaints persisted, noting the capacity of the Ocean Jacket to both swarm an area in massive proportions and to destroy any fishing gear with their sharp, strong beaks.  

However, nobody ever complains about how they taste! Thanks to their evenly distributed fat and decent oil levels, Ocean Jacket remains one of our most versatile yet still one of our cheapest fish. Usually sold as skinned trunks (the skin is inedibly tough, hence the name), this fish can be cooked as is, as fillets, or in cutlets. Forgiving to cook, cooking options are plentiful, and they work especially well in curries due to their texture and fat levels. 

The 'Lesser' Tunas

Tuna's firm, meaty texture makes it perfect for curries - it won't fall apart in the sauce - however, it's not in everyone's budget. Here is where the 'lesser' tunas come in! Albacore, Striped Tuna, Mackerel Tuna, and Longtail Tuna are all far cheaper than their more popular cousins, the Bluefin and Yellowfin, and even the most discerning palate will struggle to tell the difference in a flavoursome curry.

Yellowtail Scad 

Now, just because something makes great bait, that doesn’t disqualify it as great food. Fresh Squid, Prawns, Pippies or Crabs all do well on a hook but just as well in a pan! Also known in the west as Horse Mackerel, this fish is served alongside Tuna, Salmon, and Kingfish in sushi bars world-wide, and rightly so. One of the smallest members of the Trevally family, this abundant fish has thick fillets of clear, sweet flesh with just enough oil to prevent from drying out when you cook it, making it a great option for curries. 

Rosy Snapper

Also known as the Rosy Jobfish, this member of the tropical Snapper family is one of the great coral reef all-rounders. They’re close cousins of the Red Emperor and Mangrove Jack and possess the same traits that make them highly prized table fish. Smaller specimens may be eaten raw or cooked whole (barbequed, steamed, or baked) whereas larger fish benefit from some processing before cooking, either as a fillet or cutlet. They have a mild flavour but a meaty texture, and prefer to be paired with heavier, earthier flavours... Like in a curry!

Bludger Trevally 
 
Ironically, despite its name, this fish is known to line fishermen as being lively and hard-fighting. They’re caught in shallow, warm waters, usually around reef structures, in northern Australia, from Exmouth in the west to south east Queensland. Their true range extends right up into Asia and the Middle East, as well as being found on the west coast of Africa. In all these locations the Bludger Trevally is considered an excellent eating fish. In Australia, we are currently more likely to use its soft, oily flesh as bait. But the same traits that make it excellent bait also make it an excellent table fish - you just need to know what to do. The broad fillets are excellent for portioning and poaching in a fragrant curry. 
 

Amberjack 

Though a near like-for-like substitute for Yellowtail Kingfish (the two are often mistaken for the other), the Amberjack is yet to garner the same status as an excellent table fish - but it absolutely is! Amberjack are highly attuned to the presence of structure, natural or man-made, and are often caught by line fishers around reefs.  They are aggressive feeders with a diverse diet who will happily hunt fish, squid, and crustaceans. With a maximum size of over 60kg, these hard-fighting fish have thick, uncommonly meaty fillets that lend themselves well to preparing as cutlets or steaks. They are best on the BBQ, but also excellent in the oven or in a curry. 

Looking for some recipes to use these fish in? Sydney Seafood School have got you covered. Click here.