Snapper is not the only fish worth buying - there are plenty of tasty varieties to pick from.
In New Zealand we are lucky to be surrounded by the sea and to have excellent access to gorgeous kaimoana at all times, so we should always be able to enjoy the freshest of this most delicious and healthy resource.
Without a doubt we are a nation of snapper-lovers, but with prices starting to nudge the $40/kg mark it's high time we began to appreciate what else is swimming in our waters. Though some of the popular species are becoming unsustainable, there are many other varieties worth appreciating, so fish can continue to be an important staple food.
Ideally we'd all eat fish at least twice a week. We're all aware of the health benefits, so we should be extending our horizons - and nets - to include those species commonly available but which we may be unsure of. Alfonsino, gurnard, porae, monkfish and sardines - these are all bountiful and generally under-appreciated and knowing how to cook the different varieties can open up a new world of fish enjoyment.
Those species often maligned as only worthy of fish bait can be transformed as anyone who has tasted the difference between pan-fried fresh sardines and the standard tinned offerings can attest. Even the humble mullet can be flossied up.
Find yourself the freshest supplier and chat to the fishmonger if you're not sure about what to buy. Don't be put off if you can't find the fillets you want, go for a whole fish and ask for it to be filleted.
This way you'll have the added bonus of a bag full of goodies to take home and make into a tasty stock with some lemon, bay leaves, carrot and celery. Always check for shiny glistening eyes, firm elastic flesh and fish that smells only of the sea.
Chef's Tips
Increasingly fish is being sold with the skin on, which I love. Pan-frying the skin side first while gently pressing on the flesh results in deliciously crispy skin.
