SCHOOL PRAWNS
School Prawns were historically only used as bait, and enjoyed by a select few fishermen in the know, before migrants from Asia taught Australians how good they can be when treated with a bit of love! While larger varieties of prawn are more classically popular, one of our favourite little-known tips for prawns is that the smaller the prawn, the sweeter the taste – making little School Prawns the sweetest of them all! Much of Sydney Fish Market's supply of school prawns comes from the Clarence River, Wallis Lake, Newcastle, and Hawkesbury co-operatives.
They are often far too small to make peeling a worthwhile exercise, so we recommend deep-frying them whole and topping them with chilli salt. Don’t let the legs and heads deter you – they crisp up so effectively with this cooking method that eating them is like eating crunchy potato chips.
EASTERN SCHOOL WHITING
Sourced from Noosa (QLD) south to Port Lincoln (SA), this small, sweet, delicate fish has so many possible uses. The fillets are lovely quickly pan fried on the skin side and just seared on the flesh side. The whole fish can be skewered and grilled over coals, or steamed with ginger and shallots, or deep fried like a chicken wing. The rib bones are easily removed or soft enough to eat without concern.
GOULD'S SQUID
One of Sydney’s locally caught squid, this species is caught out to sea, either by jig or trawl, and ranges across the entire southern half of Australia, with most of the catch coming from the south east.
Due mostly to the fact that it is easy to catch in numbers, Gould’s Squid historically has a low price, with retail prices hovering around $8-$12/kilo. This makes it one of the best value cephalopods available.
As easy to cook as any other squid, the slightly thicker flesh allows not just calamari rings or a quick BBQ, but a slow braising in an oven for maximum tenderness.
EASTERN RED SCORPIONFISH
With about a dozen commonly-used names (including Red Rock Cod, Billy Bogan and… Poor Man’s Lobster!), this fish can be a bit intimidating due to its numerous venomous spikes! But don’t be afraid – the professionals at Sydney Fish Market can handle it for you.
With a taste and texture extremely similar to Australian Rock Lobster, this fish’s slightly freaky look belies its absolutely delicious eating qualities. We recommend cooking either steamed or deep-fried. One whole fish can easily feed 4 people if you’re looking to impress at your next dinner party!
OCEAN JACKET
Some of the earliest records of the experiences of fishermen in New South Wales consist of a series of complaints about this exact species, such as the 1883 annual report to NSW Fisheries that described this fish as being “troublesome to schnapper fishers”.
As recently as 2014, these complaints persisted, noting the capacity of the Ocean Jacket to both swarm an area in massive proportions and to destroy any fishing gear with their sharp, strong beaks. However, nobody ever complains about how they taste!
Thanks to their evenly distributed fat and decent oil levels, Ocean Jacket remains one of our most versatile yet still one of our cheapest fish. Usually sold as skinned trunks (the skin is inedibly tough, hence the name), this fish can be cooked as is, as fillets, or in cutlets - braised in sauce, encrusted with nuts and pan-fried, or in a curry... You name it.
