Sydney Seafood School has a feast of hot classes scheduled to warm up the colder months ahead, starting with bistro classics from Damien Pignolet (Bistro Moncur) and Jason Roberts (The Bellevue Hotel) on 10 July. The French theme continues, just in time for Bastille Day, with Justin North (Bécasse) and his head chef from Etch, James Metcalfe, on 12 July; Guillaume Brahimi (Guillaume at Bennelong) on 24 July; and Matthew Kemp (Restaurant Balzac) on 26 July.

If Asian, Mod Oz or Italian's more your taste, there are also classes with Mark Jensen (Red Lantern), Gourmet Farmer Matthew Evans, Christine Manfield (Universal), Dan Hong (Lotus), Lucio Galletto (Lucio's), Giovanni Pilu (Pilu at Freshwater), Mark Best (Marque), and Dietmar Sawyere (Berowra Waters Inn & Ad Lib Bistro, see guest chef profile - click here). Kathy Snowball also presents another of her seasonal dinner party menus (with dessert, something quite rare at the Seafood School), and Lyndey Milan's next food and wine workshop shows that food cooked with spice needn't be 'spicy' and can match brilliantly with a range of food-friendly wines.

Seafood BBQ is still our most popular class though and this program we're giving away a BeefEater 4-burner Discovery plus BBQ valued at $1099 (click here). All you have to do to enter the draw is use our online booking system - it's quick, convenient and secure and means you can book from any computer at any time of the day or night, whenever it's convenient for you. Every online booking made before 1 November will go into the draw to win this great prize.

With Father's Day coming up, remember that a Seafood School gift certificate makes a great gift. They're available for any amount and valid for 12-months ... and if you plan to attend a class with Dad you're giving him a gift that money can't buy: a shared experience. You can even purchase a gift certificate online (click here) and print it out from your home printer - perfect for last minute shopping!

Several of the recipes in this issue of FISHline News have been developed in response to reader requests, such as the whole poached salmon (click here) and the ceviche (click here). So if there's a seafood recipe you're keen to try, have a look on the recipe pages of the FISHline section of our website www.sydneyfishmarket.com.au and if it's not there, let us know and we'll do our best to include it in a future newsletter.

Happy cooking, we hope to see you at a Seafood School class soon.

Roberta Muir

Visit the FISHline pages on Sydney Fish Market's website, www.sydneyfishmarket.com.au for tips on purchasing, storing and cooking seafood, as well as step-by-step preparation diagrams, nutritional information and information on many popular species.

If our Salmon species feature (click here) whets your appetite, go to www.regalsalmon.co.nz the home of New Zealand's King Salmon, for more delicious recipes and info on how this fish is farmed.

Learn more about the Australian seafood industry, and the fishermen who put the world’s best seafood on our tables, at Aussie Seafood www.aussieseafood.com.au – with lots of great recipes and information on lesser-known species.

Multicultural Sydney-siders think nothing of eating Italian, Vietnamese and Argentinean food all in the same week. If you need a little help translating some of those delicious foreign dishes, What Am I Eating www.whatamieating.com is the website for you, with over 63,200 terms in 302 languages.

Franz Scheurer from Australian Gourmet Pages www.australiangourmetpages.com provides wine suggestions for all the recipes in this newsletter. The AGP website includes restaurant, food, wine and spirit reviews and articles, and you can subscribe to the FREE
e-newsletter from the homepage.

Traditionally Salmon is poached in court bouillon, but English food writer, Jane Grigson, recommends strong brine for an even tastier result, while allowing the fish to cool in the poaching liquid helps keep it moist.

Serves 4

•	1 x 2.5-3kg Atlantic Salmon, gilled and gutted
•	525g coarse salt
•	6 litres water
	Cucumber Salad with Caper & Dill Mayonnaise
•	250ml whole-egg mayonnaise
•	½ cup finely chopped dill
•	½ cup baby capers, rinsed and dried
•	6 Lebanese cucumbers, seeded, cut into half moons

Dissolve salt in water and set aside.

Rinse fish, especially the cavity to remove any blood, wipe with a clean cloth to remove as much of the slime as possible. Place fish on the rack in a fish kettle, cover with salt water and place lid on top. Place kettle over 2 burners on a medium heat and bring to the boil (this should take about 20 minutes). As soon as the water begins to bubble, turn off heat, remove the lid and leave fish to cool completely in poaching liquid (1½-2 hours).

Meanwhile make Cucumber Salad: combine mayonnaise, dill and capers; stir half of this mixture through cucumbers and set remainder aside.

When cool, remove fish from poaching liquid, place on a serving platter and carefully remove skin, fins and fin bones, then gently scrape off any dark flesh from just below the skin. Carefully turn over and repeat on other side, leaving head and tail intact.

Spoon Cucumber Salad around fish and serve remaining mayonnaise on the side.

Notes: It takes a bit of confidence to handle the whole cooked fish; if you feel hesitant about turning it over, just peel back the skin from one side for presentation.

Wine suggestion: Turkey Flat has been making great rosé for sometime, but their 2009 is a little drier than previous vintages. A blend of Grenache, Shiraz and Cabernet Sauvignon, it has complexity and substance and is a great match with this rich, classic dish. www.turkeyflat.com.au

This delicious salad, a take on Middle Eastern tabbouli, doesn't require any cooking, the cracked wheat soaks while you flake the already cooked Trout and chop the remaining ingredients. It's perfect as a BBQ accompaniment or buffet dish and keeps well for a few days in the fridge.

Serves 6 as an entrée or light lunch

•	1 cup burghul (cracked wheat)
•	2 hot-smoked Trout
•	½ bunch watercress, picked and lightly chopped
•	1 cup chopped flat-leaf parsley
•	1 tablespoon finely chopped dill
•	½ red onion, finely diced
•	8 green onions, finely chopped
•	3 pieces preserved lemon, rind rinsed and finely diced
•	1½ tablespoons lemon juice
•	¼ cup extra virgin olive oil
•	Salt flakes, to taste

Stir 2 cups of boiling water through the burghul, cover and leave for 30 minutes or so.

Meanwhile, peel the skin back from one side of the trout, scrape away any dark flesh and carefully lift pieces of the meat away from the bone, break into small chunks and set aside. Turn over and repeat with remaining side (see notes).

Combine watercress, parsley, dill, onions and preserved lemon in a bowl. Tip burghul into a fine sieve, press well to remove excess moisture, then add to the bowl.

Whisk lemon juice, olive oil and salt together, pour over salad and toss thoroughly. Add Trout and toss gently to combine.

Notes: The dark meat along the centre of the Trout is fine to eat, but people often prefer the look of just the pinky-orange flesh.

Wine suggestion: Turn this dish in to a festive occasion by opening a bottle of Hollick Sparkling Merlot 2006. The earthy flavours in this wonderfully deep, rich, slightly sweet, sparkling red work a treat with the smokiness of the Trout. www.hollick.com

Serves 6 as an entrée

•	500g linguine
•	½ cup extra virgin olive oil
•	1 red onion, finely diced
•	2 cloves garlic, crushed
•	Salt flakes and freshly ground black pepper, to taste
•	500g Blue Mussels, scrubbed and debearded
•	500g Vongole (see notes)
•	½ cup dry white wine
•	400g medium green Prawns, peeled, deveined and cut into bite-sized chunks
•	400g Squid, cleaned and cut into strips
•	¼ cup chopped flat-leaf parsley
	Toasted Seasoned Breadcrumbs
•	1½ tablespoons extra virgin olive oil
•	½ cup fresh breadcrumbs (see notes)
•	1½ tablespoons chopped flat-leaf parsley
•	½ lemon, zest grated

Make Toasted Seasoned Breadcrumbs: heat olive oil in a small frying pan, add breadcrumbs and stir over a medium heat for 3-5 minutes, until crisp and golden. Set aside to cool then stir through parsley and lemon zest.

Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente.

Meanwhile, heat half the olive oil in a frying pan, add onion, garlic, salt and pepper and cook over a medium heat until onion softens. Increase heat and add Mussels, Vongole and wine. Stir and cover for a minute or 2, until shells start to open. Remove shells to a bowl as soon as they open, discarding any that do not open. Pour cooking liquid into a bowl. When cool enough to handle, remove meat from most of the shells, leaving a few in the shell for garnish; add Vongole and Mussels to the bowl of cooking liquid.

Return pan to a medium heat, add remaining oil and, when hot, add Prawns and cook, stirring occasionally, for 1 minute. Add Squid and cook, stirring, for a further 30 seconds. Return Mussels, Vongole and cooking liquid to the pan. Cover and remove from heat until pasta is cooked.

Drain cooked pasta. Return frying pan to the heat, add pasta and parsley to the seafood and toss over a medium heat for a couple of minutes to mix well and until most of the liquid has been absorbed.

Serve sprinkled with toasted breadcrumbs.

Note: Vongole are usually sold 'purged' to remove sand and grit, if they haven't been purged, place them in a large bowl of cool water for several hours, or overnight, at room temperature (if you refrigerate them they'll close up and won't 'spit out' the sand). To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It's a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required.

Wine suggestion: This dish calls for a wine with bold flavours that's still subtle enough not to overshadow the seafood, and d'Arenberg's 'The Hermit Crab' 2008 is perfect. A blend of Viognier and Marsanne, it's tight yet lively, with balanced weight and acidity. Lovely stone fruit and citrus flavours marry with more exotic ginger undertones and it finishes long and dry. www.darenberg.com.au

Serves 6

•	120g spaghettini
•	2 teaspoons chilli oil
•	Salt flakes and freshly ground white pepper, to taste
•	100g shiitake, sliced
•	60g rocket leaves
•	6 x 120g baby snapper fillets, skin on
•	20g enoki, trimmed to 4cm lengths
•	1 lemon, juiced
•	1 long red chilli, sliced
•	120g garlic butter (see notes)
•	6 lemon wedges
•	6 sprigs chervil

Preheat oven to 220ºC.

Bring a pot of salted water to the boil, add spaghettini and boil until almost cooked but still slightly firm. Drain and toss with chilli oil, salt and pepper.

Cut 6 large, heart-shaped pieces of baking paper and place on the bench.

Divide spaghettini between the 6 pieces of paper, placing it on one half of the paper. Place shiitakes and rocket leaves on top of the pasta, sprinkle with salt and pepper. Place a fillet of fish, skin side up, on top, sprinkle with salt and pepper. Top with enoki, chilli and a little lemon juice, then a slice of garlic butter.

Fold the other side of the paper over and, starting at the wide end, fold the edges of the parcel over to seal it tightly closed. Bake in oven for 10 minutes.

Serve in the unopened bag with a wedge of lemon and sprig of chervil on the side.

Notes: To make garlic butter, beat 2 cloves of crushed garlic into 120g salted butter, roll into a log and refrigerate until needed.

Wine suggestion: This recipe asks for something a little different, and Logan's 2009 Moscato answers the call. Dark gold with a copper tinge and aromas of passionfruit and pink grapefruit, it tingles on the tongue and surprises with lychee, red apple and lime flavours. www.loganwines.com.au

Originally a method of preserving food in a salty pickle (the word comes from the Latin 'marina', meaning 'of the sea'), marinating is now primarily used to add flavour, though it can also tenderise and add moisture.

SEAFOOD CAN BE:

•	marinated raw and then cooked (this is most common);
•	steeped in a high-acid marinade for a relatively long time, so that the acid denatures the protein in a similar way to heat, then eaten without further cooking;
•	cooked first, then steeped in a marinade for added flavour, and eaten cold.

The ingredients of a marinade are limited only by your imagination, but they typically include acid, oil and flavourings. Some popular marinade ingredients are:

•	acid: wine, brandy, vinegar, lemon or lime juice, verjuice, yoghurt;
•	oil: olive oil, grapeseed oil, ricebran oil or other neutral vegetable oil;
•	flavourings: herbs (bay leaves, dill, parsley, oregano, thyme), spices (chilli, pepper, star anise, cumin), onion and garlic.

Marinated seafood eaten without further cooking is popular in Central and South America (see ceviche recipe click here). A similar dish, often with the addition of coconut cream, is known by various names throughout the Pacific Islands, including Hawaiian poke, Fijian kokoda and Tahitian poisson cru. Filipino kinilaw is raw fish marinated briefly in vinegar or lime juice, so that it keeps some translucence, then mixed with onion, garlic and ginger and sometimes chilli, sour fruit such as green mango, and/or coconut milk.

Marinating cooked fish is an ancient technique dating back to Roman times. Across Europe, often small, oily fish are flour-coated, fried, then steeped in a hot, flavoured vinegar, left for several days (or longer) and typically eaten cold as an entrée or snack. In Spain, Portugal and southern France it's called escabeche, in Venice caramelised onions add sweetness to sardines en soar, and versions also exist in Turkey, Eastern Europe and North Africa.

TIPS FOR MARINATING SEAFOOD:

•	use a non-reactive container such as glass, porcelain, glazed or enamelled dishes
•	only marinate seafood for about 20 minutes unless you want the acid to start to 'cook' the fish
•	if seafood isn't completely immersed in the marinade, turn it occasionally to ensure even flavouring
•	drain seafood well before cooking, if pan-frying or barbecuing, pat dry to ensure it browns well
•	to avoid cross-contamination, don't add raw marinade back onto cooked seafood
•	boil leftover marinade to make a sauce for cooked seafood
•	firmer seafood, such as octopus, squid and abalone, can be braised in their marinade
•	if serving marinated seafood without any further cooking (as in ceviche) always use sashimi-grade seafood

SEE THE FOLLOWING DELICIOUS MARINADE RECIPES ON OUR WEBSITE:

•	Teriyaki Marinade: Barbecued Marlin Steaks with Teriyaki Eggplant & Mushrooms
•	Balsamic Marinade: Balsamic-Marinated Swordfish Steaks with Seared Vegetables
•	Chermoula: Seared Chermoula Yellowtail Kingfish
•	Spicy Orange Marinade: Barbecued Cuttlefish with Cherry Tomato & Sprout Salad
•	Oregano & Fennel Marinade: Barbecued Octopus & Zucchini with Marinated Fennel
•	Ginger Marinade: Balmain Bugs Stir-Fried with Ginger Wine
•	Sesame Lime Marinade: Barbecued Sesame Lime Marinated Bugs
•	Coriander & Pepper Paste: Barbecued Coriander & Pepper Prawns

Learn some delicious seafood marinades at our evening Barbecuing classes on 26 August and 15 October. Visit www.sydneyfishmarket.com.au or call 9004 1111 to book.

Sydney Fish Market retailers are open every day except Christmas Day