Christmas Orders can be picked up from your nominated location at the following times:

Cootamundra - Sat, Dec 23rd 10am to 4pm

Temora - Sun, Dec 24th 9:30am to 12:30pm

Griffith - Sun, Dec 24th 2pm to 5pm

Wagga Wagga - Sat, Dec 23rd 10am to Sold Out

We have two main species of scallops in Australia: commercial and saucer. Commercial scallops (previously called king or sea scallops), mainly from Tasmania, have creamy-coloured flesh and are generally sold with their tasty orange roe attached; their ridged, oval shells are pale pinky-red. Saucer scallops (previously called white or mud scallops), mainly from Queensland and WA, have firmer, whiter flesh; their thin, grey roe is removed when they are opened as it is not very appetising.

With such a wide variety of fresh Australian seafood available, it’s always best to be open to substitution in recipes. A particular species may be out of season, making it unavailable, not at its best, or expensive, whereas a similar species, in season, may be a much better (and more economical) choice. If in doubt, tell your fishmonger how you’re planning on cooking the fish, or what species the recipe calls for, and ask his advice. He works with seafood all year round and probably eats more of it than most people, so he’s in a good position to advise.

When it comes to cooking barramundi, some people claim farmed fish are very different from wild-caught ones. A difference in flavour and texture can be due to the environment in which the fish live, but is mostly a result of the size at which they’re harvested. Farmed barramundi harvested at plate-size (around 400-600g and 30-35cm) have a soft, delicate flesh, while larger fish (harvested at around 3kg) have a flakier, firmer flesh. In the wild barramundi can grow up to 50kg and 1.5m long, though generally they’re caught at less than 6kg; the larger the fish, the firmer and flakier the flesh. Barramundi occasionally have a slightly muddy flavour due to natural algae in the water. This algae is less common in salt water, where a lot of wild-caught barramundi is harvested, and so is not really an issue in salt water farms. Fresh water farms take care to ensure that fish are harvested from water that is algae free.

There are two things to consider when determining how to cook a particular type of fish: texture and flavour. For curries it’s best to select a fish with firm flesh that will hold together well when it’s stirred through the sauce. While some mild flavoured fish could be used, the strong flavours in the sauce will tend to overpower them. Curries are an excellent opportunity to use some of the oilier fish that are often overlooked because of their stronger flavour. Good choices include albacore, mackerel, salmon, swordfish, tuna, yellowtail kingfish or, if you prefer a milder flavoured fish, blue-eye trevalla, ling or ray/skate.

Here’s a rough guide to main course serving sizes for some of the most popular seafoods:
Whole fish 350-550g
Fish fillets 150-220g
Fish cutlets 175-300g
Blue Swimmer Crabs 1
Oysters 12
Smoked Salmon 100g
Octopus, Squid, Cuttlefish 250g
Prawns 300-400g (there are 40-50 small Prawns/kg, 20-30 medium Prawns/kg, 10-20 large Prawns/kg)

Fresh Australian seafood is largely a product of wild harvest, its supply affected by seasons and weather, so its price is driven by supply and demand, much more so than prices of shelf-stable commodity foods. Most fresh Australian seafood consumed in Sydney is bought through Sydney Fish Market’s daily auction where buyers bid for the fishermen’s catch. If there’s an abundance of a particular species, the price will be lower as there’s enough to go around. But if a species is scarce, the buyers will drive the price higher in an attempt to outbid one another for the little that’s available. Increased demand over Christmas, Easter and other public holidays also therefore drives prices higher.

Information in this FAQ was sourced with the grateful assistance of the Sydney Fish Market