The dish
Did you know your actions can have a positive impact on the South Australian seafood industry? You can support sustainability by trying a different fish in your favourite dish.
Cook one of the recipes below or try your own in the #SameDishNewFish challenge.
Don’t forget share your recipe with us at #SameDishNewFish.
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Barbequed Australian Herring with green apple slaw
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Spaghetti with sardines, fennel and pangrattato
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Mulloway fish pie
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Grilled Octopus with Kipfler Potato, dill and caper salad
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Pan fried Snook with celeriac and grilled radicchio
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Sand Crab omelette with green chilli and soy
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Australian Salmon tacos with avocado salsa and grilled corn
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Nannygai yellow curry recipe
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Yellow Eyed Mullet pasta recipe
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Sweep, Dill and Fennel Sliders
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Whole Baked Leatherjacket with Soy and Ginger
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Yellowfin Whiting and Asparagus Risotto
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Callum Hann
"As a PIRSA Ambassador, I am passionate about educating South Australian’s to buy and cook sustainable seafood. My business Sprout gives me and my team the ability to act as a link between food industry and the general public in our cooking classes and events, and we take that responsibility seriously! We want people to know about, source and eat the beautiful produce we have available in our own state wherever possible."
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Paul Baker
"As ambassador for Eat Local SA and I Choose SA, I am passionate about South Australian produce and the zero waste movement. Catching, cooking and eating seafood that is local and sustainable is a great way to ensure a thriving premium seafood industry for generations to come.I believe in fostering relationships between producers and chefs, so this project was very meaningful to be a part of. I hope you enjoy cooking your favourite dishes with a new fish!"