Fishy

On the weekend, I was looking for a white, firmer fleshed fish to cook.  Fresh Australian caught fish has become ridiculously expensive.  Even at Coles, the most suitable looking stuff (ignoring barramundi, an overrated fish with flesh that is usually too mushy) was $32 a kilogram.

I went into Aldi and found frozen ling (which I know from past experience is a reliably firmer fish) for $16 - I think for a kilogram pack.  It was from Iceland, of all places, and had 5 thick fillets packaged in individual plastic pockets, so you can cook as many as you want and save the rest.   It worked fine in my baked Mediterranean fish recipe. 

Seems to me there is something a bit out of whack with the way the world operates when it is much cheaper to buy highly processed, conveniently packaged (yes, I feel a bit guilty about the plastic packaging) ocean fish from Iceland rather than any fish from Australia, or even New Zealand.