Seafood | The Ultimate Christmas Treat
With all the rain in the lead- up to Christmas, this year has seen one of the best School Prawn seasons with abundant catches of good size Stockton Bight School Prawns earlier than normal and then Myall Lake School Prawns putting in a welcome appearance mid-November.
Of course, what people really want piled high on the Christmas table are Australian King or Tiger Prawns. This time of year, the new season South Australian King Prawns are a slightly paler cold-water prawn. They have a unique sweetness compared to prawns caught on the east coast and, when thawed gently overnight in the fridge, never disappoint. Fresh Farmed Queensland Tiger Prawns are robust in flavour and dark red in colour and are a breeze to peel with no need to devein.
Rain is great for prawns but not so good for oysters. They’ll be in short supply through December, but luckily there are great substitutes, with Victorian Scallops on the half shell, grilled with garlic butter in the Webber.
Pressed for time? Get them stuffed with extra scallops and mornay sauce or with prawns, garlic and chilli. They make everything fancier.
Want to splurge? You can’t beat Eastern Rock Lobster. These Lobsters from the Bay or Newcastle are the best eating Lobster in the world due to their unique diet of mostly sea urchins. Sustainably trapped and tagged, they come in a range of sizes to suit most budgets.
Looking for a wow factor with your Christmas Feast? Whole BBQ Australian Atlantic Salmon or Barramundi with ginger
and shallots is a picturesque piscatorial delight. Both beauties should be in bountiful supply.
For the real foodies, there is smoked salmon, salmon caviar, West Australian pickled octopus and a terrific array of Australian-made sauces, Pukara Estate Vinegars and olive oils, OZ Tukka herbs and spices and Bunsters Hot Sauce.
For some great recipes and Christmas opening hours visit www.fishcoop.com.au.
WORDS FISHERMAN'S
CO-OPERATIVE NEWCASTLE & SWANSEA
