Sydney Fish Market’s Easter Feastival

Just one more sleep until the long weekend and Sydney Fish Market’s Easter Feastival! Our retailers will be open every day of the Easter long weekend with extended trading on Good Friday from 5am-5pm providing plenty of opportunity to stock up for your Easter feast.

As part of the Easter festivities there will be family entertainment on Good Friday including face painters and a very special visit from the Easter Bunny at 10am. In a new initiative, we’ll also have a ‘Tag-n-Print’ box onsite that will enable guests to take home a free Polaroid style photo of their visit. Visitors simply need to take a photo anywhere at SFM and upload it to Instagram or Twitter using the hashtag #SeafoodieEaster and the photo will automatically be printed for them to keep.

The best way to get to SFM during this busy period is via public transport. You can catch the Sydney Light Rail to the Fish Market stop and bus services 501 and 443 regularly depart from the city. For route and timetable information visit Parking will be available at SFM for a flat rate of $5.00 for two hours on Good Friday and at regular rates for the rest of the long weekend. Additional $5.00 parking will also be available on Good Friday at Hymix Concrete on Bank St, right next door to SFM and at Blackwattle Bay Secondary College off Bridge Road.

Wishing you all a happy, seafood-filled Easter long weekend!

Easter and Anzac Day Auctions

A reminder to all buyers that there will be no wholesale auction on public holiday days of Good Friday or Easter Monday.
Auctions will re-commence on Tuesday 22nd April with auctions occurring on Wednesday 23rd and Thursday 24th but there will be no auction on Friday 25th April as it is Anzac Day.

Normal trading will resume on Monday 28th April.

Free Seafood Cooking Demonstrations at the Royal Easter Show

Seafood enthusiasts can catch SFM’s ‘Sydney Seafood School on the Road’ free cooking demonstrations at the Sydney Royal Easter Show in the Australian Women’s Weekly Theatre Kitchen inside the Woolworths Fresh Food Zone.
Sydney Seafood School demonstrator Brigid Treloar will teaching how to cook delicious seafood recipes featuring Cuttlefish or Snapper every day of the Show until Wednesday, 23 April.

The demonstrations will benefit cooks of all abilities with Brigid not only explaining the recipe methods but also providing tips on how to select, prepare and store various species. Each audience member will also receive a taste of the dish and a printed copy of the recipes to take home.

At yesterday’s demonstration, Brigid was accompanied by Brad Warren, Executive Chairman of Oceanwatch Australia (pictured with Brigid) who talked to showgoers about the sustainability of the Australian seafood industry and the work that Oceanwatch does in protecting marine habitats.

On Good Friday, Brigid will be accompanied by local fisherman Richie Bagnato to give showgoers an insight into life as a professional fisherman.

If you aren’t able to make it out to one of the demonstrations but would like to try the recipes they are available online here and here.

Seafood Handling Guidelines Now Online

Sydney Fish Market’s Seafood Handling Guidelines are now available as a downloadable PDF from The Guidelines were updated in February to reflect a change in SFM’s ciguatera policy as a result of ciguatoxin incidents involving Spanish Mackerel on the far north coast of NSW.

Sydney Fish Market works closely with NSW Food Authority to ensure a safe supply of seafood, and was swiftly informed of a case of ciguatera poisoning from the consumption of Spanish Mackerel landed at Evans Head.

Previously, Sydney Fish Market had accepted Mackerel over 10kg when caught south of Cape Byron however fish in question was greater than 10kg in weight and was caught in NSW waters south of the Cape Byron line that SFM has used as a ciguatera control cut off for the last 12 years. This situation led to SFM re-evaluating its control measure and deciding to remove the geographical boundary and maintain the 10 kg weight limit regardless of catch area.

We’d also like to advise fishers as to information in relation to using Mackerel over 10kg as bait after a fisher posed an interesting query:

“What is the risk of getting ciguatera from a fish that has eaten large Spanish Mackerel? The point being, if large Spanish mackerel is no longer sellable they are going to end up being caught and used for trap bait”

Sydney Fish Market consulted with the NSW Food Authority who conceded that the risk is likely to be low. However, their advice to fishers is to minimise the risk by gilling and gutting any large Spanish mackerel (or other high risk species) prior to use as bait in commercial fish traps.

It should be noted that the ciguatera poisoning is rare and the number of cases from commercially caught fish has reduced drastically over the years due to the stringent policies for at-risk species that are in place.

A Little Piece of Maritime History at SFM

Visitors to SFM may have admired the intricate craftsmanship of a model boat on the stairway leading up to our level one reception.

The model, a scale version of prawn trawler Little River, was built in the late 1980’s by then 19-year-old David Saul, son of former SFM chairman Jim Saul. The original Little River was built by well-known Bob McLaren at his Ballina boat yard in 1974.

David has recently completed a new model boat project in tribute to his late father and a trawler with a remarkable story!
The trawler South Pacific was built by Roy Lavender in 1957 on the banks of the Macleay Riverin in Jerseyville. Evans Head became the South Pacific’s home port and it was owned and operated by the Saul family until 1975. It was on sold and eventually met its fate in a collision with a larger trawler (the Memphis Belle) near the Ballina Bar in 1976. Fortunately the skipper and his daughter who were on-board escaped without injury but the South Pacific sunk in a matter of minutes.
A week later the Saul family were called down to their local beach at Evans Head by the police to inspect a piece of wreckage that had washed ashore. Remarkably, it was half of the hull from the South Pacific which had travelled some 40kms to ‘come home to rest’ at the port from which it had worked for the majority of its 20-year history.

Despite not having any boat-building plans from which to base the model on, David was able to craft a true-to-life model of the South Pacific using photographs and some rough measurements provided to him by his father Jim from his death bed.

After two to three years of working on the South Pacific model in his spare time, David has completed his project and has kindly offered to loan the model to SFM while he does some repair work on SFM’s model of the Little River.

We will be swapping the boats over for a limited time as of next month. So if you are visiting SFM in the coming months, be sure to take a moment to admire David’s craftsmanship and reflect on a little piece of maritime history!

WIN a Luxury Hotel Package and a $100 SFM Voucher!

Sydney Fish Market has partnered with Rick Stein at Bannisters to search for the most inspired and original seafood dishes created by the seafood-loving public.

For the month of April, non-professional cooking enthusiasts can upload a picture and brief description of their original seafood creation to social media platforms Facebook, Twitter or Instagram using the hashtag #myseafoodmyway for the opportunity to win an amazing luxury hotel and dining experience.

Our very own Roberta Muir, general manager of Sydney Seafood School and Rick Stein at Bannisters’ head chef Paul Goodenough will select 10 finalist entries which will be submitted to the seafood master himself, Rick Stein to choose the winning dish.

The winner will receive an amazing prize package including a two-night luxury stay and four-course dinner for two at Bannisters boutique hotel in Mollymook and a $100 Sydney Fish Market voucher!

Our Facebook friends can not only enter the competition via the Facebook app but also vote for their favourite dishes. The 'People's Choice' dish will take home a stack of signed Rick Stein books and a $100 Sydney Fish Market voucher.

Judging will be based on originality, visual appeal, produce and passion, not simply technical ability because as Rick says, “A recipe should be a tune in which you can sing your own tune”.

For more information and competition terms and conditions please see

Application for Recreational Use of a Commercial Vessel

With the Easter holiday period approaching we would like to remind fishers that if you wish to use your vessel in a recreational capacity, you will need to apply for a Recreational Use Exemption.

If you do not have a current permit, and would like to apply for one, you can access the necessary forms from the AMSA website.
The necessary form is labelled as: EX04 – Recreational Use Exemption Application / Permit.
For information on how to complete the form please contact NSW Roads & Maritime Service on (02) 9563 8400.
Once completed, post the form to: Commercial Vessels, Roads & Maritime Services, locked bag 5100, Camperdown NSW 4150.

Staff news

Farewell Fiona, welcome Kirrily
Sydney Fish Market farewells Sydney Seafood School operations manager, Fiona Thistlewait who finished up at SFM in January after five years with the company. Fiona has left to pursue a career in hospitality teaching at Loretto Kirribilli. SFM wishes Fiona all the best. Following Fiona’s departure, SFM would like to welcome Kirrily La Rosa (pictured) who joined SFM in January as the new Sydney Seafood School operations manager. Kirrily has an extensive background in the food industry where the majority of her experience is in food publishing. Kirrily worked for Australian Woman’s Weekly for four years, then moved to television where she worked as a producer for Ready Steady Cook. Kirrily then worked as a freelance recipe writer/photography chef for seven years for various big-name publications. 
Goodbye Liz
Sydney Fish Market farewells another Sydney Seafood School staff member, Liz Patchett who left us in February. Liz was also with SFM for five years in the role of executive assistant to Sydney Seafood School general manager Roberta Muir. Liz is very passionate about food so her new career venture as reservations manager for renowned fine dining restaurant Sepia is very well suited to her. SSS will be welcoming Liz’s replacement in the next few weeks. All the very best Liz!. 
Goodbye Natasha
Last month, we farewelled supply department office assistant Natasha Price who had been with SFM for two years. Natasha started her tenure at SFM as a Sydney Seafood School staff member but was re-appointed to the Supply Department in early 2013. Natasha’s bubbly personality will be sorely missed at SFM and we wish her all the very best in her new career as a workers compensation case manager at Allianz Insurance. Following Natasha’s resignation, Alex Stollznow was internally appointed to a similar role within the Supply Department as tour guide and administration support.
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