Turning the Tide Newsletter – Summer 2025
Simone Watts’ Turkish Style Mussels
You cannot go wrong with mussels if you are looking for a tasty, sustainable seafood option to cook with. They are farmed on longlines or racks in the sea, which has a negligible impact on habitat or other species, and filter the surrounding water for their food.
Simone Watts from Barragunda Estate put together this impressive recipe for GoodFish, showcasing mussels with yoghurt flatbread pockets and fermented ezme salsa! While it may seem intimidating with lots of steps, it’s worth it we promise!
Barragunda Estate in Cape Schanck celebrates fresh, organic produce grown from the Estate’s garden through share-style vegetable-forward menu complemented by seafood from local fishers.
Easter GoodFish – Check out all of our Green and Amber options at goodfish.org.au
Easter is Australia’s second-favourite time to eat seafood only surpassed by Christmas, and GoodFish makes it easier than ever to choose seafood caught or farmed with a light touch on our oceans.
This Easter, we’ve pulled together some of our top picks for your table.
- Farmed Barramundi (Australian)
- Murray Cod
- Mussels
- King George Whiting
- Southern Calamari (specifically VIC, NSW and SA)
- Red Emperor
Download GoodFish Cookbook
To find more recipes from partner chefs that showcase sustainable seafood, download our free cookbook.