Red Mullet & Beyond: Exploring the Wild Side of Australian Seafood | Step Outside with Paul Burt

In this captivating journey into Australia's vibrant seafood market, we explore the untapped potential of the ocean's bounty, focusing on the less conventional yet equally delectable choices that lie beneath the waves. From the versatile goatfish, known to the world as red mullet, this video serves as a culinary voyage, encouraging both novices and seasoned cooks to broaden their seafood horizons. Learn the art of preparing these underestimated catches with expert techniques, transforming them into exquisite dishes that challenge the norms of traditional seafood cooking. Whether it's the succulent red spot whiting from Sydney or the nuanced tastes of Australian salmon, this guide not only enhances your cooking repertoire but also invites you to explore the depths of Australia's seafood diversity. Join us as we step outside the conventional, unveiling the secrets to making the most of your local catch. #seafoodadventure #seafoodadventure #fishingvideo #fishingadventure #culinaryexploration #stepoutside #seafoodmarket

[@tonybarkachi2042]

All these fish are nice to eat. Especially the Red mullet, spotted whiting, leather Jackets, Salmon etc. I think we are spoilt with many varieties, which is why we get picky. Fresh us always best.

[@pointmieser]

Mate I reckon the next video is you showing how to cook them! Just like the Calamari recipe!

[@stepoutsidewithpaulburt]

Too right,, think I will! But don't think I'll cook the pillie 😂

[@serenasullivan9466]

Dunno about eating a pilly 😳

[@stepoutsidewithpaulburt]

nah leave that for the fish :)