There are plenty of myths that can keep people from buying and cooking seafood, but Sydney Fish Market and Sydney Seafood School are here to crack the case!

SEAFOOD IS EXPENSIVE

While seafood prices can vary due to weather, seasonality, and supply and demand, there are plenty of fish in the sea — literally. Australia’s seafood supply is both abundant and diverse, which makes it easy to swap one species for another in almost any recipe. No matter your budget, there's a fish for you. Here are some quick and easy swaps to get you started. 

Swap King George Whiting for Eastern School Whiting
Though smaller than King George, Eastern School Whiting is a dead ringer for its famous sweet flavour. While King George might call for a restrained presentation, Eastern School is abundant and affordable. Crumb and deep fry them whole, serve in a bucket like chicken wings. Beer and chilli lime salt: not optional.

Swap Calamari for Cuttlefish
Southern Calamari can hit the hip pocket, but Cuttlefish works beautifully in nine out of ten of the same preparations. Throw it on the barbecue, salt and pepper deep-fry it, or braise it to gorgeous softness in an oven dish, and celebrate your savings! 

Swap Vongole for Mussels
In the bivalve arena, choosing farmed species is a great way to ensure that your cooking plans aren’t derailed by supply fluctuations. Vongole can be impacted by adverse weather conditions, but Blue Mussels being solely an aquaculture species stay steady all year. You can pretty much use Mussels in any recipe that you would originally use Vongole in and know that the dish will turn out brilliantly! 

Swap Tuna for Bonito
Tuna is a particularly popular species, but – for good reason – it can land on the pricier side. We recommend Bonito and as a family member of the Tuna, it is the perfect swap. Bonito is usually sold whole, though fishmongers will fillet it upon request, and it is also sometimes available as sashimi.

FRESH IS BEST... FROZEN GO HOME

While we do say fresh is always best when it comes to seafood, purchasing it frozen should not be sneered at, as long as it’s Australian-produced and packaged. If having a packet of crab meat, prawns, or fillet portions in the freezer helps you add just one extra portion of fishy nutrition per week, it’s 100% worth it in our book. The same concept applies to tinned seafood as well.  

The one thing we would discourage is purchasing frozen seafood that has been extensively processed (we’re looking at you, fish fingers!). Seafood dishes should always be kept as simple as possible, and additional crumbing and seasoning will only take away from the final product. You can create something much more delicious with some nice butter, fresh herbs, and veggies.  

SEAFOOD AND CHEESE DON'T MIX

Some traditionalists might come for us… but we’re firm believers that there’s absolutely a place on the plate for seafood and cheese. The myth that seafood and cheese don’t mix likely originated in Italy, where it’s believed that the richness of cheese can overpower the delicate flavour of seafood. But across the globe, many cultures have embraced the combo.  

In Greece, you’ll find Garides Saganaki (prawns with tomato and feta) served at oceanfront tavernas. In France (or downstairs at many of the Sydney Fish Market retailers) you can indulge in Lobster Mornay, where lobster is smothered in béchamel and gruyère. Beachside in Mexico? Fish tacos with queso fresco are a classic. And in the city that never sleeps, it’s hard to beat a New York favourite: a bagel generously layered with lox and cream cheese. Even closer to home, our Swordfish parmi slider, from Sydney Seafood School's Pub Grub snack series proves just how well cheese can round out a seafood snack. Soft, fluffy, cheesy perfection in every bite. 

So, if you're tempted to sprinkle parmesan or pecorino on your seafood pasta… do it. The critics will survive.

COOKING SEAFOOD IS HARD

It can seem intimidating to cook with seafood if you have a busy lifestyle, or maybe aren’t such a whiz in the kitchen, but it’s easier than it looks to add more seafood into your diet.  

Level up basic fillets; there are so many different species to choose from. Simply marinate or coat in spices and then chuck in the pan or on the barbie. It’s super quick and just as easy as cooking your classic meat-and-three-veg.  

Toss seafood into pasta or salad. Grab some cooked prawns, some high-quality Australian crab meat, some smoked salmon or trout, or cook and flake a fish fillet and voilà! You’ve got an easy protein that will take any basic pasta or salad dish to the next level.  

Get ready to wok! Most species of seafood lend themselves greatly to a stir-fry or curry. The key is to add your chosen seafood last, as it will only take a few minutes to cook on a high heat. Throw in some veggies and your sauce of choice and – just like that — dinner is served. 

Check out our website for recipe inspo, and if you’re looking for more grab a copy of our cookbook, A Fish For All Seasons.

GET COOKING

Get confident in the kitchen! Level up your seafood skills with one of the classic classes at Sydney Seafood School! See the full class schedule here.