Something you might not know about seafood is just how much their environment impacts the way they taste. Deep-sea means cold water - as cold as three degrees Celsius - which is why fish from the depths tend to be rich in fats… They need them to keep warm!
Sydney Fish Market is lucky to say that the pristine fisheries of NSW are where our most local suppliers get their daily catch... And that means we have some of the freshest and highest quality seafood right on our doorstep.
For over two decades, Troy Billin has been a driving force in the world of professional fishing, supplying a diverse array of high-quality seafood to Sydney Fish Market from his local waterways of the Clarence River.
One of the most common misconceptions about seafood is the adage ‘the fresher, the better’. While this is true for some species (we’re looking at you, prawns), you might be surprised to learn that it is not always the case!
