Seasonal Seafood & Sustainability
Mallacoota’s fishing heritage runs deep — but these days, it’s not just about what you catch, it’s about when and how you enjoy it. Choosing local, seasonal seafood helps keep our waters healthy and supports the people who live and fish here year-round.
What’s in Season?
- Flathead: Peak from March–May — flaky, mild and perfect grilled or battered
- Bream: Available year-round, but best during cooler months when they’re most active
- Whiting: Fresh, delicate, and most plentiful in spring and early summer
- Australian Salmon: Often caught in the surf — best in winter and early spring
Where to Try It
Scallywags often features flathead and local bream when in season. Lee’s Takeaway is your go-to for fish and chips, and the Golf Club Bistro occasionally rotates seasonal seafood into their specials board. Ask what’s local — you’ll usually get a proud answer.
Buy Local, Eat Local
Some visitors miss the chance to cook with local catch. If you’re staying in a place with a kitchen, View Hammond Properties stays with BBQs or full kitchens for a proper cook-up. Local tackle shops and boat ramps often post what’s biting and what’s running — or ask a friendly angler.
Sustainable Choices
Choose line-caught options, eat what’s in season, and avoid overfished species. Say no to imported frozen seafood when you’re right next to one of Victoria’s richest fishing zones.
