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Lifestyle : Taste of Seafood 2011
1HERSA1 E018 WOY WOY FISHERMEN S WHARF FULLY LICENSED RESTAURANT FRESH SEAFOOD MARKET TAKEAWAY FISH & CHIPS ON THE WATER AT WOY WOY THE BOULEVARDE - WOY WOY PH: (02) 43 411 171 PH: (02) 43 445 143 THE FULL SEAFOOD EXPERIENCE 47 The Kingsway, Cronulla Ph: 9544 0033 • Fax: 9527 1197 Licensed Premises... So You Can Enjoy a Wine or Beer With Your Fish & Chips! Closed Mondays Fresh Seafood Trading Hours: Tues-Sun8am-6pm Fish & Chips: Tues - Sun 10:30am- 7pm love. fish. the fish bar with a green heart now open saturday and sunday lunch. www.lovefish.com.au 580 darling st, rozelle 9818 7777 seven nights from 5pm. weekend lunches. Over the ten years of trading at Zippos the menu has been mainly Mediterranean flavoured but over the last year we have moved away from that domination towards more of a modern Australian style restaurant. We employ a lot of classical French as well as some modern technique to produce a menu which is balanced, tasty and fun. Texture and seasoning are important aspects of our meals but balance on the plate is paramount. Our chefs enjoy the challenge of learning new techniques as well as cooking with new or not commonly used ingredients. Our philosophy is based around respecting food and evolving with seasons, availability and most importantly giving the guest not just what they want but an experience that they don't expect. (02) 9546 6998 @ The Kyle Bay 12 Merriman St, Kyle Bay NSW 2221 AG3986591AA-280611 18 Tuesday, June 28, 2011 smh.com.au good living taste of seafood special report Leatherjacket fits perfectly This versatile fish is flavoursome, abundant and good value, writes Carli Ratcliff. Crowd pleaser . . . (above) chef Jacqui Gowan is a fan of the tasty leatherjacket (left). Photo: Domino Postiglioni W ith its bulging head and fierce dorsal fin, the leatherjacket is not a pretty fish. ''They tend to be headed and gutted on the boat, because their heads are huge and spiky,'' says wholesaler Andrew Boyd of Martins Seafoods and Fine Fish, Neutral Bay. In season now, leatherjacket are also flavoursome, abundant, sustainable and versatile, especially when kept whole. Chef Jacqui Gowan of The Burlington Bar and Dining in Crows Nest scores and bakes the fish whole in the oven. ''I don't even attempt to fillet it,'' she says. Professional filleters find it tricky, too, says George Bekiaris of The Fishmongers in Hurstville but the fish is still popular because of its price. ''It rarely exceeds $10 a kilogram,'' he says. ''It is an old favourite with customers, they tend to pan fry or barbecue it.'' Bekiaris, who bids at the Sydney Fish Market auctions every day, says leatherjacket is available year round. ''There is only about a month a year that you see the supply drop,'' he says. Boyd says leatherjacket is a good sustainable choice. ''They are a very healthy species. They reproduce quickly and are under no threat of stock depletion.'' Fished along the coast, in estuaries and at sea, leatherjacket is endorsed by the Australian Marine Conservation Society as a sustainable species. ''They fall into the 'green' category of our traffic light system,'' says Marine Campaigns officer Tooni Mahto. More than 20 species of leatherjacket are found in NSW waters including yellow-finned, velvet and oceanjacket. Boyd recommends using large fish: ''They can dry out very easily so . . . select a fish with a bit more meat.'' Chef Tom Kime of Fish and Co in Annandale, who uses only sustainable seafood, makes ceviche from leatherjacket, and also adds it to a Provencal soup and a fish pie. ''It is a very under-utilised fish,'' he says. ''It is incredibly versatile and holds together really well through cooking.'' The manager of the Sydney Seafood School, Roberta Muir, also has a soft spot for the fish. ''They have beautiful, firm white flesh which comes away in big, moist flakes,'' she says. Muir has fond memories of the first class she attended at the school 14 years ago. ''It was a Moroccan class, the dish was a leatherjacket and vegetable tagine,'' she says. A simple recipe to recreate, chunks of fish are marinated in chermoula, cooked with onion, celery, capsicum and tomatoes, then scattered with preserved lemons and olives. It's served over bowls of steaming hot couscous laced with chickpeas, almonds, raisins, cumin and coriander. ''It's easy comfort food, especially in winter,'' Muir says.
Dining With A View
Travel Essentials 2011