00:00Amateur master chefs in Darwin preparing for Christmas with their recipes in mind.
00:07It's like a nice tamarind barbeque, grilling them, and then top them with butter and lemon
00:13dressing on top.
00:14Crabs, in memory of my father, and some prawns, and we'll just have some ham and salads.
00:21The Aboriginal Land Council-owned Darwin Fish Market is working overtime to service demand.
00:27We'll still take orders, but seriously we're not trying to promote too much because we'll
00:32be struggling to keep up with capacity.
00:3435 orders last year before Christmas, this year's over 200 already.
00:39Out the back, shuckers prepare up to 60 oysters an hour, with 10,000 expected to sell over
00:45this busy period.
00:46This husband and wife team, who supply Spanish mackerel from the remote Northern Territory
00:51and Queensland coasts, feel very lucky for the bumper season and for the unique lifestyle.
00:57It's definitely pristine, special areas that we get to access.
01:01It's a privilege of being a fisherman in this world.
01:04Seven people, two kids, 20 metre boat.
01:07What could go wrong?
01:08What could go wrong?
01:09And they have some advice for preparing their prized catch for a special occasion.
01:14You can only access that level of mackerel when you buy it from places like this.
01:18When it's been lying caught, that's when you can do a beautiful steaming mackerel.
01:22You get like an open, opal reflection.
01:24Like that's, if you're going to talk about how we eat our mackerel, we love it.
01:29From the sea to the plate for a fishy Christmas.
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