Sustainable seafood cooking dems & Blessing of the Fleet at Sydney Fish Market

ABCNSW radio 1233 with Carol Duncan on Monday 18 October 2010

Come and see the Blessing of the Fleet at Sydney Fish Market.  Stay for the day and enjoy oyster appreciation, sustainability talks and join me for cooking demonstrations and tastings, using some of the lesser known and under-valued seafood, Bonito and Cuttlefish.   Saturday 23 October, 10am – 5pm.

Blessing of the Fleet

One of the oldest traditions of the fishing community, the ‘Blessing of the Fleet’ ceremony, is being held at SFM for the first time in 10 years in association with the Bagnara Association.

The centuries old blessing originates from Italian fishing villages and is said to bring a bountiful season and safe journey for fishermen.

The colourful ceremony, steeped in Catholic tradition, will include parading the statue of the Madonna through SFM to the wharf where it will board a fishing vessel with a priest.

The ceremony will then be conducted on the water, as the Madonna and priest take to Blackwattle Bay, blessing each vessel as it passes.

Cooking demonstrations (recipes below):

12 – 12.40pm

3.40 – 4.20pm

For more information, recipes and seafood seasonality information go to www.sydneyfishmarket.com.au.

Have a seafood question? Make use of the free consumer advisory service offered by FISHline at Sydney Fish Market.

Email FISHline at ">addressimage or call 02 9004 1122.

RECIPES

BARBECUED CHILLI CUTTLEFISH WITH RED CAPSICUM & TZATZIKI

Serves 4 as an entrée

½ cup extra virgin olive oil
2 cloves garlic, finely sliced
3 small red chillies, seeded and finely chopped
1½ teaspoons chopped oregano leaves
500g Cuttlefish, cleaned and cut into strips or honeycomb

2 red capsicums, seeded and cut into chunks

Tzatziki
1 small Lebanese cucumber
1 clove garlic, crushed
200g Greek-style plain yoghurt
Salt flakes and freshly ground black pepper, to taste

Method

  • Combine the olive oil, garlic, chilli and oregano in a bowl. Add Cuttlefish, cover and marinate for at least 30 minutes.
  • Make the Tzatziki: halve the cucumber, discard the seeds and grate coarsely. Place in a clean tea towel and squeeze to remove any excess moisture. Combine with garlic, yoghurt, salt and pepper. Refrigerate until ready to serve.
  • Heat a barbecue or char-grill plate.
  • Arrange the capsicum on the grill, skin-side down. Cook until the skin starts to blister, turn, cook for another minute or 2 until it colours, then remove and set aside. Remove the Cuttlefish from the marinade and cook on the grill for 2 – 3 minutes, turning occasionally, until the skin is brightly coloured.
  • Arrange capsicum on a serving platter, pile the Cuttlefish on top and serve with Tzatziki on the side.
  • Alternative Species: Octopus, Calamari or Squids, large green Prawns.

Recipe courtesy of Sydney Fish Market’s FISHline service.  For more great recipes and species information visit www.sydneyfishmarket.com.au.

BONITO, WHITE BEAN & TOMATO SALAD WITH CAPER MAYONNAISE
Serves 4

800g Bonito fillets
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
1 punnet cherry tomatoes, halved
220g canned cannellini beans, drained and rinsed
¼ cup small black olives
2 tablespoons chopped flat-leaf parsley

Caper Mayonnaise
1/3 cup whole-egg mayonnaise (see notes)
2 tablespoons lemon juice
1 tablespoon small salted capers, rinsed and dried
Salt flakes and freshly ground black pepper, to taste

Method

  • Make Caper Mayonnaise: whisk all ingredients together, thin with a little warm water if necessary to give a thick pouring consistency.
  • Cut fillets in half lengthways, trimming away any bones and dark meat. Make 2-3 diagonal cuts through the flesh. Brush fish with oil, sprinkle with salt and pepper.
  • Place tomatoes, cannellini beans, olives and parsley in a large bowl.
  • Heat a frying pan over medium heat, add oil and, when hot, add fish and cook for 4 minutes on one side, then turn and cook other side for about 2 minutes, until flesh flakes easily when tested with a fork.
  • Break fish into large chunks, add to salad mixture, drizzle with Caper Mayonnaise and toss gently to combine.
  • Notes: If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy.
  • Alternative Species: Albacore, Tunas.

Recipe courtesy of Sydney Fish Market’s FISHline service.  For more great recipes and species information visit www.sydneyfishmarket.com.au.

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