Melbourne's Favorite Fish for Fish and Chips

Melbourne's fish and chips shops favor firm, white-fleshed fish that hold up to batter and frying. The most common:

• Snapper (Pink Snapper) – Local favorite; sweet, moist, flaky; sustainably sourced from Victorian waters
• Hoki (Blue Grenadier) – Lean, delicate, affordable; mostly from New Zealand; consistent year-round
• Barramundi – Farmed in Queensland/NT; slightly buttery, rich; premium option
• Swordfish (Broadbill) – Meaty, steak-like; holds shape well; premium price
• Tuna (Yellowfin/Albacore) – Dense, flavorful; less traditional but popular in modern shops

Other Options

• Flathead – Sweet, fine texture; seasonal
• Whiting (King George) – Delicate, premium; smaller fillets
• Gummy Shark (Flake) – Traditional "flake" in Victoria; firm, mild; sustainability concerns
• Imported Basa/Pangasius – Budget option; softer texture; less favored by purists

What Makes Good Fish and Chips Fish?

1. Low oil content (prevents soggy batter)
2. Firm texture (survives frying)
3. Mild flavor (complements batter, vinegar, salt)
4. Large, even fillets (consistent portions)
5. Sustainable sourcing (MSC, local)

Ask your chipper what's fresh today—the best shops rotate species seasonally.