Fish

August 2011

Right now we’re seeing a lot of the high omega-3 species - bonito, blue mackerel and Spanish mackerel - as well as beautiful wild mulloway from the Clarence and the Hawkesbury and all the way up the NSW coast. John dory and silver dory are good this time of year, as is mirror dory off the Sydney coast. Picks: Spanish mackerel, mulloway and John dory.

Apparently, southern bluefin tuna is teeming off the coast of NSW and there are small quotas, so some is trickling into the restaurant trade. Tip: fish is brilliant in winter - fat and sassy - and with the dollar so high there are bargains to be had at the Sydney Fish Market.

Carla Jones, sous-chef at the Four in Hand Dining Room (105 Sutherland Street, Paddington, Ph 9362 1999) tells us she’s got soused blue mackerel on the menu. It’s “cooked” in a warm pickling mixture and served with beetroot puree, pickled baby beetroot and housemade buttermilk curd.

At Fish Face (132 Darlinghurst Road, Darlinghurst, Ph 9332 4803) Steve Hodges is very excited about the quality and the price. He’s got some of the southern bluefin tuna, so he’s using the belly — toro — as sashimi and the top — akami — he’s searing and serving with an agrodolce sauce. He’s also doing broadbill (swordfish) seared and served with pumpkin puree, broccolini and fennel, along with crisp-skin snapper with cauliflower.

At Fish & Co (41 Booth Street, Annandale, Ph 9660 5755), Tom Kime puts on at least four specials a day to take advantage of the availability of good produce. Some recent examples were a Ligurian fish stew made with light fish stock, fennel and tomato with ling gurnard fillets and blue swimmer crab. He’s also doing organic cauliflower roasted, spiced and pureed with roasted ling. Another dish is albacore tuna sugar-cured overnight with beetroot, sugar and salt, served thinly sliced on radicchio leaves with green chilli, lemon zest, mint and pomegranate.

 

Thanks to Wayne Hulme of Joto Fresh Fish for assistance.

Image courtesy of VirtualErnunder a Creative Commons Lisence.

Article Tags: Fish & CoFour in Hand Dining RoomFish Facebonitoblue mackerelSpanish mackerel

Fish & Co, Four in Hand Dining Room, Fish Face, bonito, blue mackerel
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