If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose fish which are ranked “Green – Better choice”, such as imported canned salmon, predominantly Sockeye (Red) and Pink Salmon. Coral trout are on the “Amber – think twice” rank, and Atlantic Salmon, cod and ocean trout are on the “Red – no” rank.
For choosing sustainable seafood:
- Australia’s Sustainable Seafood Guide and app - Australian Marine Conservation Society
- FishBase - search to find out more about the fish on your plate
- Good Fish Bad Fish
- Good Fish Guide (UK) – Marine Conservation Society
- Greenpeace’s International Seafood Red List of seafood that is sourced from unsustainable fisheries and sustainable seafood
- Sustainable Seafood Product Finder – Marine Stewardship Council (MSC)
Poached Freshwater Salmon
2 fillets of freshwater salmon (or trout)
½ cup dry white wine (or fish/chicken stock)
1 tbsp lemon juice
1 tsp salt
½ cup sour cream
dill sprigs and lemon wedge, for garnish
- Preheat oven to 200°C.
- Line a shallow baking dish with foil, then add the fresh dill. Place the fish on top of the dill. Pour the wine (or stock) over the fish and sprinkle with the lemon juice and season with salt. Cover tightly with foil. Bake the fish for 10-15 minutes.
- Strain the juices and boil them down until reduced to half a cup. Mix in the sour cream.
- Place fish on a plate and serve with sour cream sauce. Garnish with additional lemon wedges and dill sprigs.
This dish could also be served cold.
Dilled Potato Salad
Dill dressing (2 tbsp white wine vinegar, 1 tsp salt, ¼ tsp dill to taste, 6 tbsp olive oil)
4 medium potatoes, peeled, cooked, chilled and sliced
2 tbsp fresh parsley, chopped
4 dill pickles, diced
2 tbsp chopped chives
- Prepare dill dressing by combining all ingredients in a glass bottle. Shake vigorously to combine.
- Prepare potatoes. The combine them with the parsley, dill pickles, and chives. Pour dressing over the potato mixture, and toss to distribute. Refrigerate for about 30 minutes or until ready to serve.