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.
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