The NSW marine environment is under increasing pressure. Many species are now under threat due to over fishing.
The 'Nice Choice!' project has been developed to inform and educate consumers about how you can make better sustainable seafood choices.
The project aims to inform and educate the public about sustainable seafood by promoting alternative species that are currently undervalued at sustainable levels.
In consultation with industry, government, scientists and conservationists, we have identified 10 species of seafood considered undervalued and harvested at sustainable levels.
We are encouraging consumers to consider trying one or more of these species as alternative choices.
So why not try something different? Support your local fishmonger and ask for one of these cheaper, local and sustainable species of seafood.
Nice Choice!
10 Sustainable Seafood Species
These 10 species are considered sustainable choices because they have been assessed as not being over fished by the NSW Department of Primary Industries.
Discover our 10 Nice Choice! species, why they are considered sustainable and inspiring new ways to cook them.
Australian Sardine Spanner Crab Sea Mullet Eastern School Whiting Luderick

Australian Salmon Trawhine Yellowtail Scad Leather Jacket
Nice Choice! Recipes
In support of this project, some of Sydney’s top Chefs and food consultants have developed these great easy recipes to inspire you.
Recipes
Australian Sardine with tomato olive salsa
By Brigid Treloar, freelance food consultant and demonstrator
Baked Eastern School Whiting with fennel and fresh tomato sauce
By Sydney Pemberton, Seafood Author and Chef
By Sydney Pemberton, Seafood Author and Chef
By Jared Ingersoll Executive Chef, Dank Street Depot
Spanner Crab pasta with garlic, lemon and Parmigiano-Reggiano
By George Francisco Jonah’s Restaurant,Palm Beach
If you are a seafood retailer and would like to get involved in the Nice Choice! project, please contact the Food Sustainability Officer at NCCNSW on (02) 9516 1488, or email ncc@nccnsw.org.au.
















