|
|
 |
|
 |
|
 |
|
| Fish Market |
| Our tips for buying the best seafood. |
|
|
|
|
The Sydney Fish Market in Pyrmont operates weekdays from 5:30am and sells an average 1000 crates of fresh catch every hour. It is Australia's only working fishermen's market incorporating auction, retail, dining, seafood cookery and promotion. Shoppers come to the market for the quality, freshness and variety, but also the atmosphere. Reg visits Claudio's to share some tips on buying and preparing seafood.
When buying fish, there are a few important things to look out for. The eyes should be bulging and clear or opaque, not sunken. It should have red pinky gills, scales and a pleasant odour that's not too strong. It needs to have a good colour which differs depending on the fish and a good cover of its own slime & natural juices. If it's very dry it's not healthy
The popularity of the octopus has increased as a food fish in recent years. Interestingly their colour, generally brown, can vary according to their emotions. Available whole in varying sizes, Octopus can grow to 3kg in weight and 75cm in length. Small and medium-sized octopus are best for cooking. Look for firm, resilient flesh tougher than squid and the whiter the better, with a pleasant sea smell.
Squid & Calamari, sold fresh or frozen, in tubes or ring form. For fresh, whole calamari look for firm flesh, head and tentacles intact, and a pleasant sea smell. Fresh tubes or rings should be white and with no brown markings.
Clean and gut octopus, squid and calamari before storing. Wrap in plastic or store in an airtight container. Keep 2 days in the refrigerator or freeze for up to 3 months, provided your freezer operates at minus 18°C. Remove gut from octopus by either cutting off the head entirely or by slitting the head open and removing gut and beak only. Skin should remain on. As octopus needs tenderising, long slow cooking is recommended. For squid, slide clear 'quill-like' membrane from hood and discard. Remove skin from hood and flaps by pulling firmly, starting underneath the flaps. Remove flaps if desired. Use hood whole or cut into pieces or rings. Use tentacles and flaps as required. If skin is hard to remove, use salt on fingers for a firm grip.
Nutrition & Seafood
Seafood has a low content of fat, especially saturated fat. Seafood averages less than 2% fat. This is lower than most chicken cuts and much lower than lean red meat. Seafood is particularly good for those on low fat diets.
Fish is low in cholesterol
Seafood is low in kilojoules and high in protein.
Seafood is high in vitamins and minerals. Seafood is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus. It is also rich in many vitamins, especially the B group.
Seafood has a high content of Omega 3 fatty acids. Omega 3 fatty acids from fish help prevent blood clots which block arteries.
|
More Info
Sydney Fish Market
Bank St, Pyrmont
PH: 9660 1611
Web page: www.sydneyfishmarket.com.au
Fishline: ph (02) 9552 2180
|
Disclaimer
All Fact Sheets and other material on the Our House website are provided as a general information service only and should not be relied upon as a substitute for the advice of a properly qualified tradesman. Neither ninemsn nor its licensors (including the Nine Network) assume or accept any responsibility for, and will not be liable for the accuracy or appropriate application of any information whatsoever in any Fact Sheet or other material on the Our House web site. Your use of the Our House web site is governed by this disclaimer and the ninemsn's Terms of Use.
|
|
|
|
|
