The West Austn: Oceans awash with fine fare

Spring has sprung and the warmer weather is bringing with it a bumper harvest of seafood delights that are starting to peak now.

Oysters
Australian oysters are sourced mainly from Ceduna and Coffin Bay in South Australia. They can be enjoyed either freshly shucked with a squirt of lemon or cooked, and there is a veritable panoply of ways to serve them: mornay, baked, deep-fried or grilled. And, as with all seafood, it is imperative to make sure oysters are as fresh as possible.

"When choosing your oysters, always look for a creamy flesh," says Josh Catalano of Seafood Secrets and MasterChef fame.

"There should be no discolouration or black spots."

TRY: Bloody Mary oyster shooters to give your dinner party that extra kick.



Rock Lobsters
If oysters were once the aphrodisiacs of the deep, then rock lobsters surely were the pharmacists. The Greeks and Romans treated snakebites, poor vision and high fevers with various parts of a rock lobster.

Nowadays, of course, they are renowned the world over for their sweet, succulent flesh. Our most popular, the western rock lobster, is caught along the coastline between Augusta and Shark Bay, and can be served half or whole, natural or in mornay. They are at their tastiest in late November and December - a perfect fit for the festive season.

"Look for a lovely red colour for best quality or, better still, buy them live." says Louis Lynch, from Seafresh Fish Markets.

TRY: Rock lobster medallions in a mango and dill salad.



Red Emperor
One of the jewels of the deep, a red emperor will give an angler looking for action a run for their money. It is a big fish, so buying one whole and grilling it on the barbecue should feed a family of four with ease.

"Red emperors are a particularly good eating fish at this time of year because they are gaining weight in preparation for the spawning season ahead," says Mr Lynch.

An extremely popular finfish, it can be served whole or, if you're limited for oven space, the firm white flesh can be filleted and steamed, baked or deep-fried.

"Always look for a red emperor with clear eyes, red gills and firm flesh that springs back when pressed," says Mr Catalano.

"And it shouldn't smell like fish, either".

TRY: Baked whole, smothered with fresh herbs and preserved lemon.



Mussels
Mussel farming dates as far back as the 13th century, and many a happy childhood was spent fossicking for the delicious morsels in local rock pools.

Mussels are cholesterol-free, high in protein, inexpensive and have more Omega 3 than any other shellfish. At this time of year, they're also well on their way to becoming plump and juicy, so it is a perfect time to buy.

"When buying your blue mussels, they should generally be closed." says Bruno Bini, from South Perth Seafoods.

"The shell should have a nice blue shiny colour, and they should feel heavy. There should just be the scent of the salt from the ocean, nothing more."

TRY: Steamed mussels with thyme, leek and white wine.



Crabs
Blue swimmer crabs are beginning to peak this month and, with their ocean home being just a stone's throw away, their freshness is almost certainly guaranteed.

Crabmeat has a sweet, delicate flavour and can be cooked in myriad ways, from resplendent in its own natural glory to delicious parcels of crab-filled tortellini or ravioli.

"A crab should feel heavy, just pick one up and see," says Damien Bell, a commercial fisherman from the Peel-Harvey Estuary Crab Fishery.

"Raw green crabs should always be bought within 24 hours of being caught."

TRY: Stir-fry chilli crab with coriander and jasmine rice.

Link to Fresh, The West Australian, Nov 2009