The final dash to the shops and markets for family Christmas feasts is well underway. Sydney Fish Market has been open for 36-hours straight, selling seafood, fresh produce and more as more than 100,000 people come through, as the market is expecting to sell over 350 tonnes of seafood.
Category
📺
TVTranscript
00:00Well, as you can see, it's a spread for all seasons, and I'll come back to that in a moment.
00:06I am part of the broader Sydney fish market complex, but here at the Sydney Seafood School,
00:10we're going to learn a bit about once you've bought your fish or seafood perhaps that you've
00:14got already, what could you possibly do with it?
00:17And there is one person who probably knows better than just about anyone of the thousands
00:21of people here to do it, and that is Sally Webb.
00:23You wrote this book, A Fish for All Seasons.
00:26Why did you write the book?
00:27Well, we wanted to shine the light on underutilised and lesser-loved species.
00:31We obviously trade hundreds of species here at Sydney Fish Market, but people know the
00:36greatest hits.
00:37They know their barramundis and their sammat, all fabulous, but we wanted to talk about
00:40different species that can often end up being slightly more affordable and definitely more
00:47sustainable.
00:48You touch on affordability and sustainability.
00:50They're kind of two quite different ideas, but both really important to people right
00:53now, particularly as people are feeling the squeeze.
00:56Please talk me through, if we can start with this fish.
00:58This looks delectable here.
00:59I think it's a Murray Cod, is it?
01:00It is.
01:01It's a Murray Cod.
01:02It's a beautiful farmed Murray Cod.
01:04And in terms of how these fish have come to be lesser-loved, is it the case that they're
01:09the things that are least likely to sell out too?
01:11Well, chefs have been using Murray Cod for a long time, and they love it because it is
01:15a very versatile fish.
01:17What we're trying to do, and one of the messages of this book, is look for these species that
01:21chefs will use, but are widely available to the public.
01:25So that's one of the reasons we're promoting Murray Cod.
01:29It's an exciting time, what with literally thousands of people coming through the Sydney
01:32fish market.
01:33Have you yourself done any shopping around too?
01:35I've done plenty of shopping.
01:37I bought some of those beautiful tiger prawns yesterday, and they were sort of as a gift,
01:42but I snuck a few in last night for dinner, and they are excellent this year, really,
01:46really good.
01:47And I'll also be going back down to get some whole fish for my table.
01:51Now I did notice just these right here in front of us, they're colourful and they just
01:55look delicious.
01:56What the hell are they?
01:57They're scallops, scallops with a beautiful charred chilli butter on them, and they really
02:02are the business.
02:03They're in the book as well, so they're commercial scallops, and they're just, you put a little
02:08bit of dollop of butter on this sort of herby chilli butter, and then you put them under
02:13the grill, and in a matter of minutes, they're cooked, and they're absolutely delicious.
02:17There you go.
02:18Now that's all especially exciting, and of course, as I said before, we've got about
02:22100,000 people coming right through the Sydney Fish Market as part of this 36-hour marathon.
02:27They're expecting more than 350 tonnes of fish to be sold.
02:31Gemma, I think I have to hook into this platter before it gets too cold, but a Merry Christmas
02:36to you as well, Sally.
02:37And to you, Miles, and all the watchers.