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Lifestyle : taste of Seafood 2012
1HERSA1 E018 AG5267871AA-170712 739 Princes Highway, Blakehurst 9547 0666 www.shipwrightsrestaurant.com Dine by the waters edge on Shipwrights Bay. Lunch and dinner | Tuesday - Sunday A la carte dining / weddings / events 2 course $39 3 course $45 THE CENTRAL COAST'S PREMIER THE BOULEVARDE - WOY WOY (02) 43 411 171 www.woywoyfishermanswharf.com.au CMB SEAFOODS firstname.lastname@example.org | 458 Bunnerong Road, Matraville Specialising in Oysters live or shucked and Australian Seafood. Direct supplies from Australia's Leading Farms. We are open to the public Mon, Tues, Wed from 7am -- 2pm Thurs, Fri from 7am -- 5.30pm & Sat from 7am -- 1pm Any enquiries can be made to To m or Anthony on 9694 1591 Reservation 9212 4198 Taste t e finest in style Live Seafood www.eastocean.com.au Level 1, 421 Sussex Street, Haymarket/C inatown EUROPEAN SPA TOURS eva's SPOIL YOURSELF THIS CHRISTMAS The Magical White Christmas Tour & New Year in Berlin PRAGUE - DRESDEN - BERLIN - KRAKOW - BRATISLAVA - VIENNA Lic.2TA5824 Call Eva: (02) 9327 4757 - Eva's European Tours | www.europeanspatours.com.au Extraordinary 21 day Experience! $9,995 pp twin share DEP24DEC- RET 13 JAN 2013 See AIDA at Prague Opera, Chopin Concert in Krakow and Strauss concert in Vienna! Luxury hotels, daily breakfast & dinner, sightseeing & entrance fees. Vltava cruise, Meissen porcelain factory, Sanssouci and Schonbrun Palace so much more.. Flying Emirates " Wonderful trip, well beyond our expectations. It was Comfort, Class and Care from you, and what great shows you organised! " Anne and Hams Hoffman, Cronulla 18 Tuesday, July 17, 2012 smh.com.au good living taste of seafood special report The sum of the whole Head man . . . Reno Costi, at his Blacktown store, is an advocate for eating whole fish. Photo: Sahlan Hayes Experts believe people who only eat fish fillets miss out, writes John Newton. W hen customers who want to buy whole fish ask Reno Costi, ''What do you do with the head?'', he has a couple of answers: ''Me being a Greek Cypriot, I eat it! But you can use it to make stock.'' Costi has two fish shops, Costi's @ Westpoint in Blacktown and Big Barra Seafoods at Lane Cove. Like many fishmongers, he believes the best way to buy fish is whole. ''It's the best way if you want quality,'' Paul Papacosta, of Penrith Seafood at Wetherill Park, says. ''When you leave the bone in, it doesn't dry out as much.'' Papacosta explains how to tell if a fish is fresh. ''Look at the eyes,'' he says. ''They should be clear, not cloudy, and feel for firmness of the stomach area. When you feel the skin, it should be slimy, not dry. And it should smell of saltwater.'' Yet more and more customers opt for fillets. At Costi's Blacktown shop, ''only 30 to 40 per cent of what we sell are whole fish. It's my Filipino customers who mainly buy whole. They buy tilapia, snapper and barramundi,'' he says. At his Lane Cove shop, ''my whole-fish sales are around 5 per cent of total. If it's not boneless and skinless, they don't want to know.'' It's the same with Papacosta's other shop, Sydney Fresh Seafoods at Potts Point. ''The percentage of whole fish is very small -- city living,'' he says. At Wetherill Park, mostly his Italian and Croatian customers buy whole. Greek-Australian Chris Strangas, of Poseidon's Harvest Seafood at Sylvania, also sells mostly fillets, but says it wasn't always like this. ''I was at Flemington markets for 30 years,'' he says. ''We used to sell five-kilogram bags of whole fish for a dollar to Vietnamese and Greek customers. ''My kids mostly eat ling fillets, but I've got one boy who's a dead-set wog -- he loves the fish on the bone, especially when I cook a mulloway orasnapperintheovenonabedof onions and thinly sliced potatoes.'' When Costi takes a whole fish home, he likes to cook it Asian-style. ''I'll steam a whole snapper with ginger and shallots,'' he says. But he does offer an interesting way to treat a whole bonito. ''Some of the Greeks in the area just butterfly it, salt it both sides, leave it for a few days and eat it like that.'' Says Papacosta: ''My favourite to take home is silver bream. A chef friend showed me how. Fry, grill or barbecue the fish skin on, then pour over a marinade of fresh oregano, thyme, olive oil and lemon juice.'' Says Daniel Hughes, a chef at Manta restaurant, Woolloomooloo: ''All the fish we buy is whole, so I can tell how fresh it is, then we portion it in-house.'' His favourite whole fish to cook is flounder. ''It's really simple,'' he says. ''Dust it lightly with flour and pan-fry it.Ifit'sabigfish--500grams-- maybe three minutes each side, then in the oven at 200 degrees for a further four minutes. A smaller fish, 200 or 300 grams, just pan-fried.'' He also suggests a more ambitious whole-fish dish. ''Fill the cavity of a whole ocean trout with lemon, fennel, dill and lots of pepper,'' he says. ''Then cover it completely in salt and bake it -- a two- to three-kilogram fish, about 30 minutes at 200 degrees.'' Some cooks might avoid buying whole fish because they're not sure how to prepare it, but a fishmonger can clean and scale it for customers. The best buys at the moment are John Dory, snapper, bonito, flounder and silver bream.
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