Archive for the 'Fishmonger' Category

Wild-Caught vs. Farmed

Q: What’s the difference between farmed and wild-caught seafood?

A: There are a couple of different arguments as to the pros and cons of both farmed and wild-caught seafood, particularly as it relates to sustainability. In Australia however, strict legal requirements has seen the implementation of environmentally responsible practices in both, making it really a matter of preference. You will however, notice distinct differences in taste, colour and texture, but again, it’s a question of what you prefer, or what you’re accustomed to. Size also plays a role, with restrictions placed on the minimum size of wild-caught fish. So if you’re a restaurant for example, and don’t want to serve a big, whole fish, you’ll probably go for a farmed fish.

For cultivated seafood, you’re most likely familiar with Tasmanian salmon, ocean trout, and of course, the always popular Tiger prawns. But Southern Blue Fin tuna is another great choice. On the wild-caught side, for sensational taste and great quality go for barramundi and prawn varieties such as King prawns.

We’re so lucky here in Australia to have such a diverse selection, not only of farmed and wild-caught seafood, but seafood types in general. From a fishmonger’s perspective, the health benefits you’ll get from regularly eating seafood make whatever you select a good choice. So go for what you like, or if in doubt, ask your local fishmonger.

If you have a question for our fishmonger email us at editorial@foodinfocus.com.au.
Barry Hermes is the proprietor of Hermes Famous Seafood, Shop 24-25 Eastgate Shopping Centre, Bondi Junction 02 9387 6247

Published on May 1, 2008 in Fishmonger. Closed

Greek Delights

Take inspiration from the Mediterranean when you’re planning your next seafood feast.

By Barry Hermes

Hello, and ‘gia sas’ to you all! As a Greek-Australian, this month’s focus on Greek food has very special meaning to me. The food of Greece is deliciously rich in its diversity, and being a Mediterranean culture, has a strong focus on seafood. For a fishmonger, you can’t get much better than that.

So this month, let me share some local secrets passed on to me by family still living in Greece.

Prawns

There’s no doubt about it, Greeks love prawns. This is evident in the many prawn-based dishes you’ll find in traditional Greek cuisine. For one of their most famous, try Prawn Saganaki, a flambéed mix of prawns, wine, tomato, oregano, parsley, feta, brandy and Tabasco sauce. When buying prawns, go for the green ones – you can buy them whole to peel yourself, or you can buy the pre-peeled variety. I also like to use tiger prawn cutlets and I often store a couple of bags in my freezer for when unexpected guests drop buy. They are extremely versatile and they taste great. Green King Prawns and Banana Prawns are also good options.

Red Mullet

The most popular fish in Greece is ‘Parpouni’, known in Australia as Red Mullet. Baring no relation to Grey Mullet, Red Mullet is a small red fish with a high fat content, which gives it a distinctly sweet taste. Its white flesh, combined with its flavour, has made it a favourite not just in Greece, but all throughout the Mediterranean. Red Mullet can be grilled, but being a small fish, it is more commonly fried. Simply roll it in flour, pan-fry it in olive oil for 3 minutes on each side and voila. Serve it as is with a wedge of lemon and salt. Just make sure to have it cleaned by your fishmonger when you buy it.

Silver Bream

One of my father’s favourite meals is ‘Tsipoures sta Karvouna’, a dish of Silver Bream smoked over charcoal. If you are like me and only have a gas barbecue, you can use a smoker box – the result will be similar. Simply cook on your barbecue for five minutes on each side, using water to refresh. Done correctly, the outside of the bream will have a tasty, crusty skin and the white fleshy inside will be bright and still moist. When choosing silver bream, look out for smaller, lighter coloured fish. Your fishmonger will be able to advise you also.

Kali Orexi! (That’s Greek for bon appetit!)


If you have a question for our fishmonger email us at editorial@foodinfocus.com.au.

Barry Hermes is the proprietor of Hermes Famous Seafood, Shop 24-25 Eastgate Shopping Centre, Bondi Junction 02 9387 6247

Published on April 20, 2008 in Fishmonger. Closed

Succulent Sashimi

Super sushi and sashimi start with sashimi-grade fish.

 
By Barry Hermes

 

A Japanese delicacy, sashimi consists of thin slices of fish served deliciously raw. But, the quality of sashimi can vary greatly depending on what fish you buy. So, when preparing for a sashimi feast, always stick to sashimi-grade fish for the best results. It’s a quality standard given to only the highest grade and best cuts of fish.

Sashimi-grade fish is usually fresh, or alternatively, has been frozen to at least minus 20°C for a minimum of 24 hours. It is a common misconception that all sashimi served is fresh, however, this is not always the case. In Japan, where sashimi is avidly consumed, it is not uncommon to pay over $10,000 for a whole frozen tuna, for use in the finest Japanese restaurants. The freezing process can be of great value, killing parasites that are found in certain fish, especially freshwater varieties. It also ensures that the freshness is locked in for its journey from the sea to the fishmonger.

In Australia, we are extremely fortunate. Sashimi tuna, for example, is almost always served fresh and the variety of fresh product available to us is of amazing quality. Other types of fish suitable for sashimi available in Australia include farmed Tasmanian Atlantic Salmon, Yellowtail Kingfish, Snapper and Yellowtail or Albacore Tuna.

And, while you can store sashimi in the fridge, don’t leave it too long. Sashimi is best eaten straight away, when it’s at its freshest with soy sauce, wasabi and ginger. Sashimi-grade fish is also a great choice for carpaccio – just slice the flesh more finely. If your knife skills are not so good, press the fish with the back of your knife to flatten and serve with a drizzle of lemon juice, olive oil and salt and pepper.

So, this summer, create your very own sashimi extravaganza right at home by heading to your nearest fishmonger.


If you have a question for our fishmonger email us at editorial@foodinfocus.com.au.

Barry Hermes is the proprietor of Hermes Famous Seafood, Shop 24-25 Eastgate Shopping Centre, Bondi Junction 02 9387 6247

Published on April 20, 2008 in Fishmonger. Closed

Summer’s Best Seafood

From prawns and lobsters to crabs and oysters, the holiday period is the best time to indulge in Australian-grown seafood.

By Barry Hermes

I love summer! I think all fishmongers do. With the warm weather and calmer seas come larger catches, giving you, the consumer, more variety and greater value. There’s no better way to spend these upcoming holidays than by sharing great seafood with family and friends. Here are a couple of my hot picks for the season.


Prawns

Fresh, Australian-farmed Tiger prawns are back! These are my personal favourite. Contrary to common belief, farmed Tiger prawns are infinitely superior to the wild ones. They have a distinct, dark red colour and are very sweet tasting in comparison to the ocean-caught varieties that tend to be paler and saltier. King prawns are also in abundance. Large and plump, with a vibrant orange colour, they are the Rolls-Royces of prawns. Being a wild-caught prawn, you’ll notice fluctuations in their price, ranging from $25 to $50 from week to week. You can purchase them cooked and ready to serve, or green, frozen raw at sea.


Lobsters

There are two main types of Australian lobsters ¬- the Tasmanian and the Western Australian. The latter are usually smaller, orange colored and cost about half as much as the Tassies. Most stores will cut and clean your lobster for you. Eat them with garlic lemon butter, seafood sauce or just as they are, fresh.


Crabs

Also wonderful in summer are crabs. There are many different varieties but my two favorites are Blue Swimmer crabs and Spanner crabs. Blue Swimmers are smaller and less meaty than the Spanners, but have slightly sweeter meat. They are easy to cook at home ¬- just pop them into a pot of water and boil, or barbecue till they turn orange.


Oysters

Fresh Sydney Rock oysters are now at their plumpest and creamiest. Serve them simply and at their best, chilled on crushed ice. Oysters are another example of fantastic, farmed Australian product. Nowhere else in the world will you find seafood stores that boast the variety, freshness and affordability that we have here. So take advantage these holidays and eat well.

If you have a question for our fishmonger email us at editorial@foodinfocus.com.au.

Barry Hermes is the proprietor of Hermes Famous Seafood, Shop 24-25 Eastgate Shopping Centre, Bondi Junction 02 9387 6247

Published on April 20, 2008 in Fishmonger. Closed

Barbecued Seafood

Dreaming of the perfect seafood barbecue on a breezy, spring afternoon? Here are some tips for guaranteed success.

By Barry Hermes

 

Step 1 – Choosing the right fish

It all starts here. Choose fish that have high oil content and select a thick-cut fillet. A good rule of thumb is to go for fish that are orange, red or dark brown – they work a treat on the barbie as they hold together well and don’t dry out. Salmon, ocean trout, rainbow trout, marlin, moonfish, swordfish, Spanish mackerel, blue-eye, tuna and kingfish are some great examples.

 

Step 2 – Match equipment with method

When using a hot plate, all you need to do is add butter or oil to the hot plate and toss on the fish. After five seconds, jiggle the fish to stop it from sticking to the plate (that’s the secret to it!). What usually happens, is that the initial heat dries out the outside flesh and causes it to stick to the plate. It ruins your fish, and in the log run your barbecue. After 3-5 minutes, depending on how thick your fish is, turn it over and repeat. Don’t forget to jiggle! It’s really so simple, try it out for yourself.

When using a grilled barbecue, I like to use aluminum foil to protect the fish. Simply place the fish inside the foil along with fresh spices and lemon juice, close it up and place on the barbecue. It takes a little longer to cook this way, between 10-15 minutes, but the results are superb. Soft, tender and tasty fish … yum. You can cook fish this way on any barbecue and in the oven too.

 

Step 3 – Done just right

 
Fish like swordfish and blue-eye should be cooked all the way through, whereas tuna and salmon can work well underdone. Use the fork test to see if the fish needs more time or less – gently press the fish with a fork and look at its interior flesh for doneness. The paler the colour, the more cooked it is. It can be confusing even for a seasoned pro, but with some practice and your trusty fork you’ll get the hang of it in no time.

Good luck and have a happy, healthy barbecue.

If you have a question for our fishmonger email us at editorial@foodinfocus.com.au.

Barry Hermes is the proprietor of Hermes Famous Seafood, Shop 24-25 Eastgate Shopping Centre, Bondi Junction 02 9387 6247

Published on April 20, 2008 in Fishmonger. Closed

Ask Our Fishmonger

 

Fishmonger, Barry Hermes, knows (and loves) his fish.

By Barry Hermes

 

I’ve been a fishmonger for almost 20 years now, and the experience is as rewarding today as it was when I was young boy. Scouting for great product, stumbling across an amazing fillet of fish, or tasting Australia’s incredible range of fresh, delicious seafood – I just love it. Buying fish can definitely be fun, but it can also be daunting when first starting out. Here are a couple of tips I’d like to share with fish-buying first-timers. Useful for the novice and pro alike, they’re a great place to start when buying fish.


Fresh is always best

Look for whole fish that have clear eyes, red gills, shiny scales, and fillets that are firm. With crustaceans such as prawns, ensure the heads are clear without any black discolouration.

Another sure-fire sign is smell. Unlike chicken, meat or other deli products, you’ll know straight away when smelling fish. The human nose is amazing; it never fails. Watch out for clean display areas too.


Buy from a distinguished retailer

There are many ways to tell if fish is fresh or not just by looking at it. But, if you’re not feeling confident, ask your fishmonger. A good supplier should only stock the freshest product, or at the very least will recommend the products that are at their prime.

Don’t be afraid to ask!

Take advantage of your fishmonger’s knowledge; from what’s in season, to how to cook a particular fillet. He’s probably got a great recipe or two up his sleeve (I’m going to share one of my favourites with you, see below). Your local fishmonger can also take care of those messy jobs, like de-boning, skinning, gutting and scaling.

One of the best things about seafood is how easy it is to prepare. I guarantee that once you start cooking with seafood, you’ll dazzle family, friends, and even yourself. It’s simple, healthy and incredibly delicious.

Here’s what I like to call my ‘million-dollar recipe’. It’s great with ling, which is in season right now, or use it with salmon or tuna throughout the year.

Rub a teaspoon of olive oil onto the fish’s flesh; add a sprinkle of salt, lemon, garlic and oregano and whack it under the grill for three minutes on each side, or four if it’s a thick piece. If you want to go one step further, boil some green-banana prawns in a pot of salted water for five minutes until they go orange. Serve with your fish. Now that’s a meal – healthy, fresh and quick!

If you have a question for our fishmonger email us at editorial@foodinfocus.com.au.

 
Barry Hermes is the proprietor of Hermes Famous Seafood, Shop 24-25 Eastgate Shopping Centre, Bondi Junction 02 9387 6247

Published on April 20, 2008 in Fishmonger. Closed