They say the eyes eat first…but with these species, you might want to look away before digging in. Some seafood can look a little spooky. Deep sea fish, urchins, eels, and certain cephalopods often fall into the category of “only a face a mother could love.” But here’s the twist: some of the strangest-looking species are also some of the most delicious. Dive in if you dare! You might just discover a new favourite.
Hairtail
Long, shiny, with a chrome body, Hairtail look more like a blade than a fish. Can you hear the main theme music of Psycho playing or is that just us? They live in deeper waters but move into shallows to feed and breed, hunting in packs like underwater knives. With a quick, spring-like strike and razor-sharp teeth, they’re the stuff of ocean nightmares, yet they’re delicious on the plate.
Hairtail flesh is soft and delicate, with a light flavour similar to Whiting. It’s a favourite in Chinese cooking pairing beautifully with traditional Asian flavours, often sliced into cross sections and served off the bone. Think fish accompanied by notes of soy, black vinegar, sesame, ginger, garlic, and chilli.
For recipes that showcase this underrated species, turn to our cookbook A Fish For All Seasons, you’ll find Hairtail dishes that are anything but scary.
Stargazer
Australia has around 5,000 commercial marine species, and almost all of them are beautiful. From metallic hues to shimmering patterns, our waters are full of dazzling fish. Almost all—except the Common Stargazer.
With a square head, frowning mouth, and scaleless toad-like body, the Stargazer is hardly a looker. It hides in sand or mud and ambushes its prey in a lightning-fast strike, sucking in water and prey alike. Its meals are swallowed whole, as Stargazers lack the ability to chop or crush.
Nightmare fuel? Maybe. But behind that frown lies one of the tastiest fillets in Australian waters. Its firm, opaque white flesh is sweet and more like lobster or scampi than fish. Pan-fried or roasted, Stargazer makes a stellar ‘lobster roll’ substitute. Mix chunks with mayonnaise, celery, lemon juice, Old Bay seasoning, and tuck into a soft roll. You’ll swear you’re eating butter-poached lobster.
Sea Urchin
Sharp spines, moving spikes, and a gooey yellow centre, Sea Urchins can look like something out of a horror film. And if your only experience of one was stepping on it in a rockpool, we understand your hesitation.
Inside that spiky shell lies the edible roe, known as uni. Creamy, sweet, and umami, it’s a delicacy prized around the world. Australia commercially harvests three species—Longspined, Red, and Shortspined urchins. As warming waters push Purple Sea Urchin further south, they’re now in oversupply across southern NSW, Victoria, and Tasmania, stripping local habitats, which become areas known as barrens and can take generations to recover. The fix? Eat the problem.
If you’re not quite ready to spoon roe straight from the shell, try it blended into butter for a rich pasta sauce, or melt that butter over barbecued fish or steak. You’ll also find fresh uni atop oysters or sushi at many Sydney Fish Market retailers.
Pink Ling
With its eel-like, slippery body, covered in a ‘slime’ (AKA their protective mucus) Pink Ling might give you a fright at first glance. Luckily, you’ll rarely see it whole. Sold as skinless fillets, trunks, or steaks, this deepwater species is caught along Australia’s southern coast and is a staple in fish and chip shops.
Pink Ling has mild flavour and firm, dense flesh, making it a versatile favourite. It can be steamed, fried, poached, pan-fried, baked, grilled, smoked or even barbecued. Whatever you do, it’s hard to go wrong.
Try chopping the fillets and throwing them in a spicy curry, skewering and charring them over a BBQ or grill with loads of curry powder, or battering and deep-frying them for an unforgettable fish burger. However you prepare it, this species proves that looks can be deceiving.