I’m not particularly impressed by the saltwater fish of New South Wales, Australia. They so often seriously lack flavour (and somehow they don’t seem to shine with so many classical seafood combinations). It may be the warm waters. The cooler climate fish like Tasmanian salmon can be very good (and particularly oily in winter) – though, IMO, no salmon can compare to wild Pacific salmon from the Pacific Northwest (not even Scottish). Given that so much of the fish eaten in Australian are saltwater species, the fresh water trout deserves a mention as I think its flavour can be particularly good.
The shellfish, however, are fantastic!
I prefer the Sydney rock oyster (Saccostrea glomerata) to the Pacific oyster (Crassostrea gigas). Perhaps that makes sense, since the former are the native species. They seem to have a bit more of the “rock pool” flavour that many oyster lovers crave. Regardless, Australian grown oysters often have rich creamy texture relative to many European or N. American grown examples.
Sydney rock oysters