New South Wales seafood trail
The extraordinary New South Wales coastline serves up a hulking seafood smorgasbord. Some of the country’s best fish, squid, oysters and prawns are caught and harvested by the small coastal towns with fishing in their blood. Here’s our guide to some of the best seafood by region, and where you can pull up to sample the daily catch. Here’s our guide to some of the best seafood by region, and where you can pull up to sample the daily catch.
North Coast Prawns
North Coast prawns There’s a reason a 9-metre tall prawn weighing 35 tonnes sits proudly in the town of Ballina. Prawns, specifically tiger and banana, are the feather in the North Coast’s cap.
Clean waters and intricate estuaries make Ballina and Yamba fertile fishing grounds, and the best place to enjoy these freshly-caught prawns is Clarence River Fishermen's Co-operative and Ballina Fishermen’s Co-op.
For a chef’s spin on the plump crustaceans, head to Kelp Restaurant near the Richmond River or the breezy Sandbar Restaurant overlooking Yamba Main Beach. The biggest prawn hauls occur between December to February.
A plate of fresh prawns at Fisherman's Wharf, Woy Woy. Credit: Destination NSW.
Mid North Coast crab and squid
The fishing cooperative at Wallis Lake is one of the most prolific providers of high-grade seafood in the country. If you’ve seen crabs, rock lobsters and estuary-dwelling fish on your favourite Sydney menus, there’s a high possibility it’s from the bright blue waters of Wallis Lake on the Mid North Coast.
One of the best catches to enjoy straight from the source is blue swimmer crabs. Try the sweet, nutty flesh at Wallis Lake Fishermen’s Co-op right on the water in Tuncurry.
For tender serves of southern calamari and arrow squid, head for two Port Macquarie favourites Whalebone Wharf and Bills Fishhouse & Bar. Or to savour a simple classic, the Laurieton Wharf and Fish Co-Op has arguably the best serve of fish and chips on the Mid North Coast.
Seafood dish served at Whalebone Wharf, Port Macquarie. Credit: Destination NSW.
Hunter Region fish
The coastal waters and tidal lakes around the Hunter Region are teaming with quality fish. Depending on conditions and the time of year, you’ll find the Commercial Fishermen’s Co-Operative in Newcastle — and all good local fish and chip shops — stocked with fresh local whiting, bream, luderick, mulloway, squid, octopus and cuttlefish.
The Beach Hotel in Merewether, Crusoe’s on the Lake in Belmont, and Scottie's in Newcastle also have great seafood offerings. If you’re a keen angler, or looking to hone your skills, Lake Macquarie is an easy spot to throw a line in. Grab some bait from the local tackle shops and try your luck for whiting and bream on the sand flats.
Warm shellfish at Bannisters by the Sea. Credit: Destination NSW.
Central Coast rock lobster
Eastern rock lobsters are found all along the New South Wales coast and are the largest rock lobsters in the world. These reef dwellers can grow to a whopping 8kg, garnering hefty price tags both here and overseas.
Some of the best rock lobster bounty is found on the Central Coast, a little ways off the M1 in the coastal coves of Kincumber and Avoca Beach. Pick up a fresh lobby from seafood coop Seacoast Fishing — they also do a mean (and homemade) lobster bisque. Or splurge on a seafood platter at ocean-front restaurant Avoca Beach House.
Fresh local oysters at Nelson Bay. Credit: Destination NSW.
Sydney sashimi
When chance combined the two key ingredients of a bountiful fish supply and one of the densest population of Japanese residents living outside of Japan, it created the perfect recipe for Sydney’s world-class sashimi offering. Kingfish, Australian salmon and tuna are all found off the coast of Sydney (you can even find bonito in the harbour).
As are many other lesser-known sashimi-grade catches like snapper, whiting and garfish. The first port of call for your sashimi journey is the Sydney Fish Market to help you gauge what’s local, in season and currently filling the onsite array of sushi bars. For sashimi with the bells and whistles, Azuma and Masuya are Sydney stalwarts.
Fresh sashimi at Fisherman's Wharf, Woy Woy. Credit: Destination NSW.
South Coast oysters and sea urchin
Arguably, you could feast on top notch oysters all along the New South Wales Coast. But the Sapphire Coast, in the far south of the state, is famed for its dense string of pristine oyster estuaries. Jump in the car and traverse farm to farm from Wonboyn Lake to Pambula Lake, Merimbula Lake, Nelson Lagoon, Wapengo Lake and Bermagui River.
Also readily available on the South Coast are top-grade sea urchin. To help solve the ecological problem of overpopulation of sea urchin in the area, enterprising locals started to dive for the spikey critters and export their roe.
“Uni”, as it’s known in Japanese, is a delicacy, and you can pick some up at Nowra Fresh Fish and Meat Market, or look out for it on the rotating seasonal menu of Rick Stein at Mollymook.
Broadwater Oysters, Pambula. Credit: Destination NSW.
