I’ll go alternative and sustainable here. Since seafood stocks are chronically overfished in many places and since we have been slow to convert to aquaculture, we like to catch our own mostly. One fish we always catch around the rocks is the tough wirrah. Most fishers throw them back, but we experimented and found that they poach quite well and provide good bite-sized chunks in sweet and sour. The advantage is that both methods allow us to add the extra flavour, which wirrah lacks. So when the supplies of expensive delights run out, we’ll keep on eating fresh and healthy at least! Otherwise, very fresh fillets of tailor, breadcrumbed and lightly fried in a hot pan are scrumptious.
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