PINK LING
Neutral, oceanic flavour: tick. Firm, flaky texture: tick. Easy-to-handle fillets: tick.
Everything you love about Snapper, the Pink Ling offers in spades. Just don't look at it whole - eek!
OCEAN PERCHES
Though slightly more delicate in texture, oceanic species of Perch are a great option to try if you're a fan of Flathead's neutral, slightly sweet flavour profile. Reef Ocean Perch, Longfin Perch and Bigeye Ocean Perch are all regularly seen at Sydney Fish Market.
One thing to note is that these fish are often sold (and served) whole: think steamed, Chinese-style, with lots of aromatics. If cooking a whole fish sounds like a bridge too far for you, that's no worries, just ask your fishmonger to fillet it for you.
GURNARDS AND LATCHETS
Chances are you've already eaten Gurnard (or their close cousin, Latchet) in a fish and chip shop at some point in your life; it's often served battered in local chippies due to its affordability.
Gurnard has a fresh, oceanic, dynamic flavour that matches Snapper's to a tee, and it's particularly easy to cook – pan-fried, in a pie, on the BBQ... Your options are endless!
MIRROR DORY
While the famous John Dory fetches a price tag befitting its world-renowned status, its cousin the Mirror Dory is just as delicious and sells for much less. Cook it any way you would cook Snapper for a quick and tasty weeknight meal.
