Sydney’s 36-hour seafood market marathon continues

ABC NEWS (Australia)

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.

Transcript

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.

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