From the Sunshine Coast / Noosa region - my best eaters would be:
Large Maori Cod, Pearl Perch, Coral Trout & Red Emperor
I think people’s tastes are coloured by their culinary experience and local supply of available species.
Being a lifetime diver who has explored much of the Australian coastline I have a rather broad experience.
Maori Cod are unique in the cod family possibly having the most tender and delicate flesh of any species in the ocean. They are only rivalled by Barramundi Cod, my number one choice in local waters.
Runners up for me are Coral Trout and maybe Threadfin Salmon, both having beautiful tender flesh with a mild distinct flavour.
Next would rate the Emperors or “Tropical Snappers”. They are pretty similar eating across the board except the red Emperor which has a coarser flesh and stronger flavour but lovely nonetheless.
Locally we have a giant tuskfish called “Bluebone”. While superb eating, I don’t like the flavour of any Wrasse species but that comes down to personal taste.
Jewies, Jacks and the like don’t make it onto my plate and up here Barramundi is considered a second rate fish compared to the above.
When I first started diving, I lived off fish and crayfish for two years. I still dive in the big blue supermarket and I admit I am still spoiled rotten