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Lifestyle : Seafood
1HERSA1 E015 11 Marine Parade, Watsons Bay, 2030 | P 02 9337 2007 or 1300 DOYLES | E email@example.com | Open 7 days | www.doyles.com.au Entree: A bowl of Fishermans Chowder Main: Fish and Chips A glass of Doyles house Fishermans wine, sof drink or a botle of Doyles Fishermans Lager. All for only $26.50 per person Available for Lunch & Dinner Monday to Friday Oﬀer Valid June/July/August 2010. Not Available Public Holidays A La Carte Menu also available. Doyles Winter Special on the beach Doyles RESTAURANT Voted Best Seafood Restaurant in Australia Ph 02 4226 1677 Stuart Park, North Wollongong THE LAGOON Wollongong's Premier Venue The Ultimate Seafood Dining Venue Sydney's original and best seafood restaurant with 2009 AHA National Chef of the Year, Daniel Fountain Make your reservation today, group bookings welcome 02 9281 3711 Memorable and spectacular dining on Sydney Harbour End of Ferry Road, Glebe Lunch Thu-Sun, dinner Tue-Sun H20 Water Taxi service (call 1300 426 829) Bookings 02 9518 9011 or firstname.lastname@example.org The Boathouse on Blackwattle Bay is one of Australia's leading seafood restaurants. Our menu showcases the nest Australian seafood in season. Call us about group bookings, weddings and other special occasions. Visit www.boathouse.net.au for hours, seafood classes and special events. www.boathouse.net.au Sydney Harbour Fat is flavour Chilled . . . Wenchen Du, retail manager at Christie's Seafood, holds a yellowtail kingfish. Photo: Quentin Jones No matter what you think, winter is prime fish season, writes Robin Powell. Salmon farmed in Tasmania are richer than ever. I s it because fish comes from theseathatwethinkofitasa summer food -- all those beachy images of near- nakedness and hot skin? Or is it because it tastes so light and fresh? Either way, we have it upside down. Fish season is winter for two reasons: what cold water does to fish and where it sends them. To cope with cold water, fish pile on the fat. Ocean trout and salmon farmed in Tasmania are richer than ever through the cold months. In fact, you'll have to drain the pan halfway through frying a belly piece of winter ocean trout to prevent it deep-frying. Likewise, farmed tuna and kingfish from South Australia are oilier and more succulent in winter. Tasty fats also increase in wild fish swimming in cold water. For seafood consultant John Susman, the winter winner is wild yellowtail kingfish caught off the NSW south coast. ''It's a big fish, high in fat, and has such a different flavour to the farmed kingfish that it really is something to celebrate in winter,'' he says. Susman also plans winter feasts of NSW john dory. ''It has a significantly higher fat content than the New Zealand product we see for the rest of the year,'' he says. ''Pan-roasted on the bone -- that's a knockout Sunday lunch.'' The cold water sends wild fish closer to shore, so big snapper find their way into our fisheries, while flathead, mirror dory and morwong are available in bigger numbers than at other times of year. Mirror dory and flathead are familiar fish but morwong may come as something new. Unfairly maligned, this is a distinctively flavoured fish, mostly sold as fillets. The official name is jackass morwong but most fishmongers dispense with the jackass moniker. Morwong sold whole is more likely to be grey morwong, sometimes called moki or rubber- lipped morwong, which the supply manager at the Sydney Fish Market, Gus Danoun, describes as ''the Rolls Royce of the species''. Cook this one whole as a budget-savvy alternative to more fashionable snapper; perhaps deep-fried with a coriander, chilli and lime dressing; or roasted with tomatoes in the Italian ''crazy water'' style. If you feel like a splurge, bust the budget on West Australian Shark Bay snapper, in season in July and August. You will have to fight off Japanese buyers to get to it because they think it makes supreme sashimi. And if you're thinking raw fish doesn't sound like a classic winter dish, heat yourself a jug of sake, put a jumper on and get with the program -- winter is fish season. seafood spotlight on special report good living