GoodFishBadFish was co-created by Oliver Edwards and Beth Bicknell in 2010. We’re proud to have spent a decade providing seafood and sustainability information for Australian consumers and chefs.
Oliver spent his teenage years snorkelling and spearfishing on the south coast of New South Wales, which instilled in him an appreciation of and respect for the ocean (and its inhabitants). He then moved to Melbourne to work as a chef, cooking with some of the best chefs in the country. Oliver works extensively with seafood, and wanted to ensure that he was making responsible choices in the kitchen. Somewhere between a long night spent trawling through government and conservation websites for the right info and another day behind the stoves, the idea for GFBF was born. Today, Oliver continues to cook while pursuing his passion for sustainability through further study. Oliver completed a Bachelor of Social Sciences (Honours) at RMIT in 2016. His Honours year thesis explored the relationships between fishers and consumers within the direct seafood sales market in Victoria, Australia.
Oliver’s favourite fish are the often under-utilised and under-appreciated small oily species such as mackerel, mullet and sardines… go on, give them a go!
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John Ford is a Marine Scientist at Melbourne University and a strong advocate of sustainable fishing and tasty seafood. He has worked with the Australian Conservation Foundation on their Sustainable Australian Seafood Assessment Program and contributed to the Australian Marine Conservation Society’s Sustainable Seafood Guide.
John has spent the last six years in Victoria researching rocky reef fish in and around Port Phillip. He has clocked up almost 500 dives and has quickly become an expert on what’s going on under the water around Melbourne, and the consequences for those that depend on it for a livelihood. He also regularly talks marine and fisheries issues on Melbourne’s Triple R radio station on Sunday mornings. John hopes to continue his work to ensure a future for commercial fishing through sustainable practices and appreciation of local high quality products.
Bevan studied science with biology and environmental studies majors at the University of Sydney and completed his honours in fish ecology at UTS. Still based in Sydney, between marine projects and working on GoodFishBadFish, Bevan spends his time in the sea fishing for his dinner. Bev’s favourite fish is coral trout, but says that anything he catches himself tastes the best.
Marshall grew up on the coast and it has inspired him throughout his life. He has been enjoying fish for as long as he can remember and wants to ensure he can continue to into the future. Marshall’s images of fishing and aquaculture techniques were created just for GoodFishBadFish. He nominates Bream as his favourite fish.
William finished his studies in biology at the University of Wollongong in 2010 and received his PhD for developing abalone culture off-shore in Port Phillip Bay. A passion for conservation and appreciation for the ocean has led William to the world of sustainable seafood. Squid and Flathead tie for favourite seafood.
To the fantastic team at A Bit Like This who made the site a reality. The hard work of Tobie, Ryan and the team made this website what it is. Check out their other work at www.abitlikethis.com
To everyone at Clamms Seafoods, especially James and Lucas, for allowing us into their facilities to get in the way for a few hours and take photos of their excellent fresh seafood. These can be seen in the seafood converter and other portions of the website.
And a special mention for Josh Mitchell-Frey (and his trusty assistant Eric), the fearless photographer who created our collection of fish images. Check out Josh’s work at: www.joshmitchellfrey.tumblr.com
Finally, we wouldn’t be able to bring you all of our delicious recipes without the friends who have loaned their time and skills to take part in our sustainable seafood photo-shoots. These talented photographers are the reason we are able to bring our sustainable seafood dishes to life for you! May I proudly introduce: