MOLLUSCS
Sydney Rock Oysters
Sydney Rock Oysters are farmed throughout Australia and while you can get wild caught oysters it is most likely that you will be eating farmed oysters. Sydney Rock oysters have a rich flavour that is salty and have a lingering flavour that will vary depending on where they are grown. Sydney rock oysters pair well with all manner of flavours, from the obvious acidic flavours of citrus and vinegars to tropical fruits such as pineapple and passionfruit. Sydney rock oysters are generally eaten raw (natural) but can be cooked by steaming, smoking or grilling.
Pacific Oysters
Pacific Oysters are considered by many as the best tasting oyster which has sparked much debate from lovers of Sydney Rock Oysters . Pacific Oysters are farmed throughout the southern states of Australia. Pacific oysters have a flavour that is sweet, salty and creamy that leaves a fresh taste in your mouth. Pacific oysters pair well with all manner of flavours, from the obvious acidic flavours of citrus and vinegars to tropical fruits such as pineapple and passionfruit. Sydney rock oysters are generally eaten raw (natural) but can be cooked by steaming, smoking or grilling.
Abalone
Abalone is considered to be a culinary delicacy due to it's rich, salty and buttery flavour. Abalone has a texture that is slightly chewy and similar to scallops mixed with squid and yet is still unto its own. Abalone pairs well with herbaceous buttery sauces, garlic, soy, lemongrass, ginger and chillies to name a few. Abalone can be steamed, poached, pan-fried, stir-fried, braised, barbecued or when very fresh served as sashimi. Abalone can very difficult to cook, if it is under cooked abalone will get an unpleasant fishy flavour and if abalone is over cooked it will be tough and rubbery.
Black Mussels
Black mussels Black Mussels are commonly farmed in the southern states of Australia and are a very sustainable source of seafood. Black mussels have a rich flavour that is salty, slightly sweet and a little nutty. The flesh of black mussels is a little chewy yet buttery at the same time. Black Mussels can be cooked by steaming, smoking, sautéing, and poaching in soup or broth. It is important to know when eating mussels that if the mussel does not open whilst cooking it is most likely not good to eat. When black mussels are fresh they should smell like the ocean and if the mussels you purchased smell fishy chances are they are off.
Common Scallop
Common Scallops are also known as Tasmanian scallops and Sea Scallops among other things. Common scallops come from the southern states of Australia where they are farmed. In terms of sustainability wild caught common scallops are to be avoided due to the over fishing and practices used to harvest. Common Scallops are sweet and salty with a distinct delicate flavour. Common scallops have a soft slightly chewy texture and are moist and delicate when cooked correctly. If over cooked common scallops will become dry and rubbery. Common scallops can be cooked by, steaming, pan searing, grilling and poaching in soup or broth.
Saucer ScallopÂ
Saucer scallops are also known as Queensland scallops and Harvey Bay Scallops. Saucer scallops come from queensland north of Brisbane where they are farmed. In terms of sustainability wild caught Saucer scallops are to be avoided due to the over fishing and practices used to harvest. Saucer Scallops are sweet and salty with a distinct delicate flavour. Saucer scallops have a soft slightly chewy texture and are moist and delicate when cooked correcty. If over cooked common scallops will become dry and rubbery. Saucer scallops can be cooked by, steaming, pan searing, grilling and poaching in soup or broth.
Vongole Clams
Vongole Clams are found in southern coastal waters of Australia in intertidal zones and estuaries. Vongole clams are harvested by raking which can have a negative affect on marine habitat. There are some zones where vongole clams are found that are currently listed as sustainable. Vongole clams have a distinct salty and sweet flavour that comes with the brine released from the shell when cooked. Vongole clams have slightly chewy texture that is very pleasant. Commonly served with pasta vongole clams can be cooked by steaming, pan searing and poaching in soup or broth.
Pipis
Pipis were once common on the east coast of Australia and could be caught by simply standing at the shore of an open beach. While this is still occurs in some parts of the east coast it is advised not to eat them due to potential contamination. The majority of pipis come from South Australia where they are also known as the Coorong or Goolwa cockle. Pipis are regarded as highly sustainable and have been a source of protein for indigenous Australians for thousands of years. Pipis have a strong flavour that is rich and distinct. Pipi meat is firm, oily, and moist when cooked properly. If pipis are cooked any longer than when the shell opens the meat will become dry and chewy. Pipis can be cooked by steaming, pan searing and poaching in soup or broth. The meat can also be removed raw and made into fritters.
Squid
Squid that is native to Australia is Southern Calamari (calamari being the Italian word for squid) and is caught mainly in Coastal area's of South Australia but lives everywhere from south Australia around to northern NSW. Squid populations are considered to be good and the methods of fishery has minimal impact on marine habitats and as such are considered to be sustainable. Sadly the majority of squid eaten by Australians is imported form overseas and it is rare to see Australian squid in a restaurant. Southern Calamari has a clean subtle flavour that is mild, the flesh of southern calamari is considered to be more tender than other varieties however this will depend on how it is prepared. Squid is best cooked quickly at high temperatures but can also be cooked slowly at low temperatures. Squid can be cooked by frying, sautéing, baking, grilling and poaching in soup or broth. Squid pairs well with Mediterranean and Asian flavours such as fennel, citrus, garlic, ginger, soy and chilli to name but a few.
Octopus
Octopus has several edible varieties in Australia and are found widely from Queensland around to WA. Octopus is fast growing and is mainly caught as a by-catch and is considered to be sustainable. Baby octopus which is much loved by many is an imported product and not considered to be sustainable as is any imported octopus. Octopus has a mild flavour that is very distinct. The flesh of octopus turns white with an outer pink hue when cooked and is meaty with a slight chewiness. Octopus can be cooked by braising or grilling. Once braised octopus can be cooled and sliced to be used in salads, pastas, risottos on pizzas and in soups or stir-fries. Octopus pairs very well with Mediterranean flavours such as roast peppers, feta, chorizo and tomato to name but a few.