Summer is when many Australians love to tear up seafood, especially around the Christmas table.
But not choosing or telling your seafood correctly could spell disaster for your festivities.
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- Use your senses to choose your seafood: Look for shiny, shiny skin or scales, firm, intact flesh (without marks or tears), and bright pink-red gills.
- Use your nose: All seafood should have a pleasant fresh sea smell; it must not smell of fish!
- Every hour that your seafood is not on ice, one day is removed from the shelf life: We’re religious about it backstage at the Sydney Fish Market, and you should be too!
- Bring an esky or cooler bag to take your seafood home: Once you’ve chosen your seafood, the best way to ensure it stays as fresh as possible for the trip home is to pack it in an esky or cooler bag (these are available for purchase at most Sydney Fish Market retailers), and ask your fishmonger to pack ice with your purchase.
- Store it properly: Most seafood will keep for up to 3 days in the coldest part of your refrigerator, if stored properly. We recommend placing most species on a plate or in a lidded container and covering with a damp cloth, followed by plastic wrap or a lid. There’s also nothing wrong with freezing seafood if you need to! Just make sure it’s stored in an airtight freezer bag, with as little air as possible.
Oysters with Bloody Mary dressing
- 24 freshly shucked oysters. Sydney rock oysters are my favorite
- 2 tablespoons of vodka
- 2 tablespoons of tomato juice
- 1 teaspoon of tabasco
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon celery salt
- 1 tablespoon wholemeal mustard
- ½ cup extra virgin olive oil
- Ice cream, for serving
- In a small bowl, combine the vodka, tomato juice, tabasco, Worcestershire, lemon juice, celery salt, mustard and oil with a whisk. Season with pepper.
- Arrange the oysters on a bed of ice and pour a small amount of dressing over each. Serve immediately.
Sean’s Hot Seafood Platter – Cuttlefish, Atlantic Mackerel and Scallops
- 500g Cuttlefish
- Salsa Rosso (red sauce)
- 10g smoked paprika
- 7g sweet paprika
- 4g dried chilli flakes
- 3 cloves garlic, micro-sized
- 1.5 lemon zest, micro-planned
- 180ml extra virgin olive oil
- 60ml red wine vinegar
- Place the smoked and sweet paprika, chili, garlic, lemon zest, oil and vinegar in a small bowl and toss to combine and set aside
- Grill the cuttlefish on the barbecue for 6-8 minutes.
- Once cooked, place on a dish and drizzle with salsa Rosso
- Serve with plenty of lemon wedges
It’s perfect for an appetizer or even a main dish with the sides of your choice. I like to use locally caught Atlantic mackerel that is baked or barbecued.
Sean’s Salsa Verde:
- 1 cup chopped flat-leaf parsley
- 1 cup chopped mint
- 1 cup chopped basil
- 2 large freshly chopped garlic
- 3-4 finely chopped anchovy fillets
- 2 teaspoons of Dijon mustard
- 2 teaspoons coarsely chopped capers
- 4 turns of freshly ground pepper
- 1/4 cup red wine vinegar
- 1/2 cup light extra virgin olive oil
- Mix all the ingredients together in a bowl. Set aside and let the flavors infuse.
- Salsa verde is best chopped by hand, but you can throw everything into the food processor unchopped and blend, stopping and starting every three seconds about 5 or 6 times.
St. Jacques shells
- 2 scallops in the shell
- 125g salted butter
- 2 shallots finely chopped
- 3 minced garlic cloves
- 1 cup chopped parsley
- Take a bowl and add the softened butter, eschalot, garlic and parsley, mixing everything together with a rubber spatula. Then set the bowl aside for a while.
- Arrange 12 scallops on a tray on a bed of rock salt.
- Add 1/2 teaspoon of butter to each place of scallops in a preheated oven at 200˚ for 6-8 minutes, once the butter is melted and the scallops are firm.
- Take the tray out and arrange on a platter with plenty of lemon wedges and serve.=
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