With such a wide variety of fresh Australian seafood available, it’s always best to be open to substitution in recipes. A particular species may be out of season, making it unavailable, not at its best, or expensive, whereas a similar species, in season, may be a much better (and more economical) choice. If in doubt, tell your fishmonger how you’re planning on cooking the fish, or what species the recipe calls for, and ask his advice. He works with seafood all year round and probably eats more of it than most people, so he’s in a good position to advise.
All the recipes on our Recipes page list alternative species; type ‘Snapper’ into the search box and recipes for Snapper, Blue-eye Trevalla, Bream and several other species will be listed, as Snapper can be substituted for those species in those recipes.