The word “Estuary” describes a wide range of coastal rivers, bays, lakes, inlets, and lagoons. It's where fresh water meets salt and acts a nursery to many species of fish. Most commercial fishing done in these areas is small scale, utilising short nets or handlines, making it an artisanal form of fishing. This style of fishing is a staple for many co-ops along the NSW coast including Wallis Lake, Clarence River, and Newcastle's Commercial Fishermen's Co-operative. Estuarine species caught in winter are often at peak condition - more clean-tasting and firm-fleshed than in the warmer months.

Cooler temperatures can improve flesh quality in species like Mussels, Oysters, and Prawns, which are filter feeders and thrive in cooler, cleaner winter water. It can also encourage migrations or aggregations of certain species, for example Mulloway tend to be more accessible in estuaries during winter spawning movements. Here are three estuarine species that we think you should try this winter.
 

Sand Whiting

Sand Whiting are caught mostly in estuaries, using haul nets and gillnets, and are sometimes caught as bycatch of inshore prawn trawling. Sourced from Noosa (QLD) south to Port Lincoln (SA), this sweet delicate fish has so many possible uses. The fillets are lovely quickly pan-fried on the skin side and just seared on the flesh side. The whole fish can be skewered and grilled over coals, steamed with ginger and shallots, or even deep-fried like a chicken wing. The rib bones are easily removed or soft enough to eat without concern. Our cookbook ‘A Fish For All Seasons’ has a simple recipe of Grilled Sand Whiting with Caper and Raisin Dressing, the perfect addition to your winter table.

Sydney Rock Oysters

One of Australia’s true natives, Sydney Rock Oysters, are known for being delicate, creamy, and slightly sweet, with a clean briny finish making them a favourite for oyster connoisseurs. Australia’s first aquaculture species and grown along the NSW coast in sheltered bays and estuaries, they’re at their peak in the cooler months, making winter the perfect time to enjoy them. Whether freshly shucked with just a squeeze of lemon or dressed with a classic shallot vinaigrette, there’s no wrong way to enjoy this local legend.

Dusky Flathead

These wild-caught, bottom-dwelling marine fish are found mainly inshore in estuaries and bays to depths of about 30m and are caught in NSW estuaries and off the coast of southern QLD by gillnets and seine nets. One of the more popular flathead species, you’ve likely enjoyed this one fried at your local fish and chip shop. With its slightly sweet flavour, low oil content, and slightly dry-medium textured flesh, it’s perfect for beer battering, deep-frying, baking and barbecuing. Try your hand at an Aussie classic and make your own fish and chips with our recipe here.