Australia's favourite fish is Atlantic salmon, a breed farmed in Tasmanian waters with huge environmental consequences, so why do chefs and fishermen struggle to interest consumers in local, sustainably caught seafood?

Taking part in a project aimed at demystifying local fish for local people is Janet Howieson from the Centre for Excellence for Science, Seafood and Health at Curtin University.

"In Western Australia we have a huge variety of fish that can be caught here," Dr Howieson told ABC Radio Perth.

"I think people aren't familiar with the names of some of these species and therefore they don't want to try them.

"Consumers are often not confident with seafood and with preparing seafood. It's quite expensive so people worry about paying and then not producing a good outcome."

People don't want 'poor man's fish'

Chef Peter Manifis is part of the push to get the public interested in local fish.

He said most Australians were still ignoring local varieties and buying frozen fish caught overseas.

Much of Western Australia's catch ends up in China and Hong Kong or is used locally as bait.

"We are actually spoilt rotten," Mr Manifis said.

"We have one of the best fisheries in the world, second only to New Zealand. It's very sustainable.

"A lot of the fish that we don't eat is considered poor man's fish — herring, whiting, flathead, cobbler.

"There are about 15 varieties of snapper that we don't even touch; a lot of the shops don't even put them in because they are a hard sell."

He said it was a matter of education and showing people how to cook lesser known species successfully.

"Each and every fish has its own way to be cooked. You can't treat one fish like another."

Wild salmon's image problem

One species that suffers from an image problem is wild salmon, a fish that is plentiful in West Australian waters but completely different species from the pink-fleshed Atlantic salmon the public is used to.

When people hear salmon they expect Atlantic salmon, Australia's most popular fish. ( Supplied: Instagram @tassalsalmon )

"I think if it is treated correctly, right from the moment of harvest, it can make very good eating," Dr Howieson said.

"It has quite a strong flavour, but if you look after it then I think there is great potential, particularly in some value-added products like fish cakes or smoking."

Some ABC Radio Perth listeners have already found success with catching and eating their own salmon.

"We're currently eating our way through eight kilos and thoroughly enjoying it," Maura wrote on Facebook.

"Soak the fillets in milk, then poach with garlic in foil or crumb and it's as good as the best table fish," Rowena advised.

"I've caught and eaten Australian salmon and it's OK so long as you bleed and clean it quickly and discard the dark meat," Ian said.

Save on the family food budget

Others were more sceptical.

"So many people have tried so many techniques and methods to make this seasonally abundant but much maligned fish appetising," Rob said.

"People, goggle-eyed and raving about their way of preparing and cooking Australian salmon, have served it up, excitedly and, frankly, if your tastebuds are even partly functional, it's an effort not to gag.

"I'm not a fussy fish eater but I haven't found a way to make these awful things worth keeping."

Wild salmon aside, Mr Manifis said getting to know and cook some of the state's lesser known seafood would have huge environmental benefits — and also save on the family food budget.

"We need to be eating the lesser known species because they are the ones that are going to be more affordable," he said.

"We need to tap into the resources that we have so then we don't have to bring any fish from any other countries, and we are supporting our local fishermen and local industry which creates jobs."