I had oysters in Colorado with Charlie, and Crocodile also...he has photos somewhere
Seabreeze....once you eat a good oven baked Dourada...you won't go back to fresh water fish....
A good freshwater trout, straight from the river into the frying pan is hard to beat but that's about it for freshwater fish.
Australian fish tend to have the same names as European but are in fact different species. Makes it hard to talk about them but for I like my fish cooked very simply and usually whole fish not fillets. Score the skin, rub in a bit of garlic and grill with lemon at the end or marinate in soy,ginger,chilli and mirren then wrap in foil and bbq or put into a fish steamer. Works for the fish we call Schnapper, Bream, (different to European varieties) Flathead and/or Flounder . Coral Trout and FRESH Barramundi.
Sardines are sardines and I love the little buggers just fried whole with a squeeze of lemon. Some people don't like the bones, I don't give a hoot, eat it all except for the backbone and head.
Also partial to Tuna, Salmon, Blue Eyed Cod and Ocean Trout. Oz has good Tuna and Ocean Trout but Northern hemisphere Salmon is better I think than Southern. Blue Eye is not what Europeans think of as Cod.
Oz has great , and I mean great, rock oysters. Good prawns (shrimp, gamberi whatever), Squid , Scallops and a wonderful little critter called a Moreton Bay Bug. Personally I think lobster is overated but we have fabulous crabs - blue swimmer, mud and spanner.
ps - Alex, I prefer European steak to American or for that matter Australian. The American is big yes but I find them tasteless. Europeans tend to age their beef to perfection annd are not so obsessed with this no fat malarky. An aged scotch fillet, not too thick, bbqed, rare. Hate to say it but the best beef I've ever eaten has been in Spain or France. There is some spectacular beef in Oz but it's hard to find and damned expensive. Most of it gets exported to Japan.
(malarky - nonsense)
pps - love that salt fish thing. I've only had it Spain but it was fabulous.