By Marie-Antoinette Issa.
Australia is home to some of the best seafood in the world, so making sustainable choices is crucial to preserving local ocean life.
According to Chef de Cuisine Rachel Seo of Sailmaker Restaurant, sustainability is about ensuring the seafood we consume is sourced in a way that supports the health of marine ecosystems, promotes responsible fishing practices and helps reduce the environmental impact on our oceans.
"There is plenty of sustainable seafood available in Australia - the key is knowing the right questions to ask in order to find it!" she says.
That means looking for seafood from eco-friendly farms or wild-caught produce with MSC, ASC and BAP accreditation. While supermarkets may stock sustainable options, Rachel recommends visiting a local fish market for the freshest and most ethical choices.
What Does 'Sustainable' Really Mean?
At Sailmaker Restaurant, sustainable seafood is at the core of the menu. "Guided by Hyatt's philosophy of 'Food. Thoughtfully Sourced. Carefully Served,' working with sustainable suppliers and farmers is the core mission of our culinary team," Rachel explains.
The restaurant's ocean-to-plate approach means sourcing only seafood that meets strict sustainability standards. "There are not enough fish in the ocean to sustain the current rate of consumption, so we have the responsibility to find a healthy balance between wild-caught and sustainably farmed seafood."
To help diners understand where their food comes from, Sailmaker provides information cards detailing the origins of each dish.
"At Sailmakers we refuse to use seafood that doesn’t meet sustainability standards, ensuring every plate supports responsible fishing practices and we invite our guests to share the same pride whilst enjoying a fresh and delicious meal," Rachel says.
Cooking Seafood the Right Way
Freshness is everything when it comes to seafood. "Always use the freshest seafood possible to enhance the quality of your meal," Rachel advises. When preparing fish, she recommends keeping it whole with the skin on to lock in moisture and flavour.
For delicate seafood like tuna, kingfish and scallops, Rachel suggests keeping the centre raw. "This keeps the fish juicy and avoids a rubbery or dry texture." Overcooking is one of the biggest mistakes home chefs make, so cooking methods like grilling, barbecuing, or pan-searing should be approached with care.
The Perfect Pairing: Sauces and Condiments
Great seafood deserves a simple yet flavourful accompaniment. "When you have a beautiful piece of fish, you want the delicious seafood flavour to shine through and not be overpowered," Rachel says.
Her favourites include: fish jus (a seafood twist on a traditional beef jus); creamy bisque for shellfish; aojiso ponzu for raw fish and fresh or grilled lemon - a foolproof choice for any dish.
Rachel’s Fish Jus Recipe
Reducing food waste is an essential part of sustainable cooking and Rachel's fish jus recipe makes the most of every ingredient:
1.Make a brown fish stock by roasting fish bones with charred onions, carrots, celery, bay leaves, black peppercorns, thyme, white radish, kombu, and bonito flakes.
2.Saute eschalots and leeks in a pot, then deglaze with white wine and white wine vinegar.
3.Add the brown fish stock and reduce by half to achieve a rich consistency.
4.Strain through a sieve and serve for a deeply flavourful, sustainable sauce.
With these expert insights, cooking seafood sustainably becomes easier and more rewarding. Whether you're grilling, pan-searing, or making your own fish jus, Chef Rachel's approach ensures that every dish is as responsible as it is delicious.
