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Sydney Fresh Seafood

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25.01.2022 Yellowfin Tuna is jam packed with niacin which is the B-vitimin that helps create energy the fat, carbs and proteins you consume. How do you cook your tuna?

25.01.2022 Did you know that squid can help with migraines? Now that is some food for thought

24.01.2022 Service with a smile

24.01.2022 Doesnt get any fresher than this @HumptyDooBarramundi

23.01.2022 How do you eat lobster?

23.01.2022 #MerryFishmas ladies, gentlemen, buoys and gills! Were well into the holiday season and no one has time to clam downespecially with a chance to WIN a $200 Seafood Pack for your Christmas Lunch! You can go into the running by snapping and sharing a SELFIE with our Festive Fish across all of our stores. T&Cs apply, see Notes.

22.01.2022 Ocean Trout is higher in fat (the good kind) that will help keep you fuller for longer! Yum!

21.01.2022 Happy New Year!

21.01.2022 In this weeks Cooking with Paul, were making pickled lime and coconut snapper! What youll need: 500g Goldband Snapper fillets, remove skin 2-3 limes, juiced... 2tsp fish sauce 100mL coconut cream handful of coriander leaves 3 small red chillies, thinly sliced Firstly, slice thinly across the snapper fillet then place in a glass or ceramic bowl. Drizzle fish sauce and half the lime juice into bowl. Let mixture sit for 1 hour, stirring occasionally. Combine coconut milk with remaining lime juice, then pour over the mixture. Let mixture sit for another half hour then serve with fresh coriander and sliced chillies. Bon snap-petit

20.01.2022 Swordfish belly, olive oil & ponzu. @fishface_111 making us drool

20.01.2022 Merry Christmas!

18.01.2022 COVID-19 Update Rest assured that all of our Sydney Fresh Seafood locations are open as usual & carefully following all government guidelines. Social distancing rules apply in store to keep our customers & staff as safe as possible Please stay safe

18.01.2022 $19.90 lobsters - likely the cheapest & the freshest you'll find this Christmas! You can preorder your Christmas seafood NOW in-store to guarantee your order stress-free on Christmas Eve! Pre-orders close the 21st December! Head on in to your nearest store to grab your Chrissy lobsters - easy peasy lemon squeezy

17.01.2022 Shucked to perfection : @katster904

17.01.2022 In this weeks Cooking with Paul, were whipping up BBQ lemon Red Spot Whiting with capers and pine nuts! What youll need: 6 whole Red Spot Whiting, cleaned olive oil, to drizzle ... 2 lemons 2 tbsp baby capers 50g pine nuts, lightly toasted 2 tsp salt Lets get straight into it! Drizzle Whiting with oil, 1 lemon and season with salt and pepper. Preheat barbecue to medium or place a large frying pan over medium heat and cook fish for 3 minutes on each side or until lightly browned and just cooked. Transfer Whiting to a platter and drizzle with extra oil. Scatter over capers and pine nuts, and squeeze over lemon juice to serve. Yes, its that easy!

16.01.2022 #FishTwoWays | All about cod. Grilled whole cod on the BBQ: Cut 3-4 large slits into fish on both sides. Insert lemon slices into slits. Sprinkle salt and pepper outside and inside the fish. Add lemon thyme inside fish. Place on aluminum foil and wrap tightly. Wrap another piece of aluminum foil to make sure no part of fish is exposed. Double wrapping fish will allow it to stay tightly closed on the grill. Place on grill on grill. Flip every five minutes. After to forth f...lip, check the temperature of the fish with an instant read thermometer. Once the fish is around 140 to 160 degrees its done. Be sure to poke the center of the fish to read the temperature there. Remove from grill and unwrap. Ready to eat! Baked cod fillets: Preheat the oven to 400 degrees. Get out a 913 glass baking dish. Rinse the cod fillets under cool water and place in the baking dish. Drizzle with lemon juice and olive oil. Bake for 13-17 minutes until the flesh is opaque in color. Serve with rice, spooning the juices from the pan over the fish and rice. Devour. Are you team grilled or baked?

16.01.2022 This week with Cooking with Paul were making Blue Eyed Cod baked with cous cous! What youll need: 200g couscous 6 spring onions, thinly sliced... Grated zest of 2 lemons + lemon juice 1 teaspoon ground cumin 400ml water Pinch saffron threads 2 tablespoons chopped fresh parsley 16 cherry tomatoes, halved Salt and pepper, to taste Extra virgin olive oil, for drizzling 4 thick fillets blue-eye cod Start by preheating your oven to 200 degrees C then start to prep the cous cous. Place couscous, spring onions, lemon zest and cumin in a large heatproof bowl. Bring water to the boil in a small saucepan with the pinch of saffron in it. Pour over the couscous, cover the bowl with plastic wrap and set aside 10 minutes. Add the herbs and cherry tomato halves to the couscous and fluff with a fork. Season with salt and pepper. Moving onto the fish. Tear four sheets of foil or baking paper about 45cm long. Brush the centre of each piece with olive oil and place a quarter of the couscous on each. Top with a fish fillet, drizzle with a little more olive oil, squeeze over some lemon juice and season with salt and pepper. Wrap up the fish in the foil, folding the edges to seal well. Place the packages on a baking sheet and cook in the preheated oven for 15-20 minutes. The parcels should puff up a little. Serve on warmed plates with lemon wedges. Bon appetite!

15.01.2022 In this weeks Cooking with Paul, were cooking up King Dory fillets with a delicious lemon butter! What youll need: 4 King Dory fillets cup plain flour, seasoned... lemon, juiced 2 tbsp finely chopped parsley 2 steamed potatoes 200g green beans Alright, lets get straight into it! First, pat fillets dry with paper towel then dust with flour. Shake off any excess. Steam potatoes in a large pot with a steam-tray. In a large frying pan, melt half of butter on medium heat. Add Dory fillets when butter starts to sizzle. Cook each side for 2 minutes or until tender and golden. Remove from pan and place aside. Add greens beans to steaming pot with potatoes. Add leftover butter and lemon juice to pan. Increase heat to high and stir for 1 minute to combine well. Stir through parsley. Serve fish fillets with steamed potatoes and green beans. Drizzle lemon butter sauce and voila!

15.01.2022 Did you know that salmon can help reduce symptoms of anxiety and depression, protect fetal brain health in pregnancy AND decrease the risk of age-related memory issues? Aint that FIN-tastic!

13.01.2022 #FishTwoWays | Trout Whole baked trout: Slash the sides of your fishes about 8 times each side with a knife so the butter or oil can make its way in. Rub the whole trout with butter and season with salt and pepper. Stuff the cavity with the chopped parsley, dill and lemon slices. Put the fish on a baking rack on a pan for the drippings. Pan fried trout: Add a dash of olive oil to a non-stick frying pan and place on a medium to high heat. Once hot, season the fillet and ...add to the pan, skin-side down. Cook for 23 minutes to achieve a golden-brown crust. Turn the fillet over and fry for a few seconds to cook the fish all the way through. Turn off the heat and add a knob of butter to the pan. Once foaming, baste the fish with the butter, add a squeeze of lemon, then baste again. Serve with your choice of sides and drizzle with the sauce. Which would you choose?

12.01.2022 This week with Cooking with Paul we have fresh Bight Redfish fillets with lemon butter. This recipe serves a family of four and works perfectly with a fresh side salad or baked vegetables. What youll need: 4 bight redfish fillets Flour... Salt & pepper cup vegetable oil 4 tbsp butter 2 tbsp lemon juice 2 tbsp fresh parsley Simply roll the fish lightly in flour mixed with salt and pepper. Heat oil in skillet; cook fish until golden on both sides. Remove fish to platter and keep warm. To skillet add butter and lemon; allow to simmer 1 minute. Pour over the fish. Sprinkle with fresh parsley. Voila! Quick, easy and full of flavour!

12.01.2022 An island getaway on a plate Simply season mahi-mahi with salt & pepper and grill for for 2 minutes and then flip and cook until opaque on a 7-10 medium heat. Top with a combination of chilli, garlic and grilled pineapple. Feeling tropical & delicious!

11.01.2022 My kind of Friday afternoon : @audio_chef

11.01.2022 Simple swordfish. Simply combine 1/2 cup of oil, 3 tablespoons chopped fresh mint, 3 tablespoons lemon juice, 1 tablespoon chopped basil and 1 garlic clove in a bowl to create a simple yet tasty dressing. Use the dressing and brush your swordfish steaks with the mixture.... Grill the steaks on each side until golden brown. Yummy!

10.01.2022 Click the link for your local store’s Christmas trading hours. https://sydneyfreshseafood.com.au/store-locator/

09.01.2022 In this weeks Cooking with Paul, were cooking up some Asian style Razor Clams! What youll need: 1kg Razor Clam 2 tbsp olive oil ... 1 peeled lemongrass stick, finely chopped 2 garlic clove, finely chopped 1/2 peeled ginger root, grated 1 tbsp lime juice dried chilli flakes 1 spring onion, chopped 2 tbsp fresh coriander, finely chopped First things first, youll need to scrub the Clam shells under cold water. Heat oil in a large pan. Add lemongrass, garlic and ginger then let fry for 1 minute. Do not let them burn. Quickly add Clams in the pan then cover with the lid. Shake pan around after 1-2 minutes then remove lid. By this point, the Clams should all have opened and released juice into the pan. Spoon the juice over the Clams so they soak up the flavour. Remove clams from pan. Sprinkle lime juice, chilli, spring onion, coriander and serve!

09.01.2022 Shuck. Grill. Serve. Crack open your oysters, add a pad of butter, lemon zest and garlic and rest the oyster on the grill on a high heat and cook until the butter melts. *drooling*

08.01.2022 Try our NEW shellfish oil today. Perfect for a base of a bisque or soups! : @fishface_111

07.01.2022 UberEATS now available at our Wetherill Park store! You no longer need to leave the comfort of your own home to enjoy our take away menu.

07.01.2022 In this week’s ‘Cooking with Paul’, we’re whipping up BBQ lemon Red Spot Whiting with capers and pine nuts! What you’ll need: 6 whole Red Spot Whiting, cleaned olive oil, to drizzle ... 2 lemons 2 tbsp baby capers 50g pine nuts, lightly toasted 2 tsp salt Let’s get straight into it! Drizzle Whiting with oil, 1 lemon and season with salt and pepper. Preheat barbecue to medium or place a large frying pan over medium heat and cook fish for 3 minutes on each side or until lightly browned and just cooked. Transfer Whiting to a platter and drizzle with extra oil. Scatter over capers and pine nuts, and squeeze over lemon juice to serve. Yes, it’s that easy!

06.01.2022 There is plenty of fish in the sea, but Sydney Fresh Seafood is the real MVP. Featuring Huon Tasmanian Salmon.

06.01.2022 Thanks for popping by @IHaveAthingForOysters

06.01.2022 Did you know that squid ink can be used as a colouring agent for pasta or risotto? The ink is harvested directly from the sac between the gills and is filled with a variety of nutrients and minerals.

06.01.2022 Yellowfin Tuna is jam packed with 'niacin' which is the B-vitimin that helps create energy the fat, carbs and proteins you consume. How do you cook your tuna?

05.01.2022 Your Western Australian lobsters await! This silly season snap up the low price of $19.90 each at our stores right around NSW & add it onto your Christmas Day lunch table! Today's the last day to secure your Christmas pre-order! Find your nearest store & their opening hours here www.sydneyfreshseafood.com.au/store-locator/

04.01.2022 Bet you didnt know that lobsters can swim backwards!

04.01.2022 Did you know that Swordfish together with the Marlin, are one of the fastest fish in the ocean and can swim as fast as a car on a highway!

04.01.2022 Here's to a seafood feast, because it's Christmas Day! From our Sydney Fresh Seafood family, to yours, we're wishing you a very Merry Christmas! We hope you enjoy full bellies & food comas

04.01.2022 This week with Cooking with Paul were making quick and easy Tempura Whiting! What youll need: 1 litre vegetable oil, for deep-frying 180ml ice-cold water... 2 ice cubes 45g self-raising flour 45g cornflour 500g whiting fillets cut into 2-3 cm lengths and chilled Simply start by heating the oil in a large saucepan until it reaches 180C. When it reaches that temperature, turn the heat down to maintain and start making the batter. Place the ice cubes and water in a large mixing bowl and then add both the cornflour and Self-Raising flower. Using chopsticks, give your batter mix a bit of a stir but make sure you leave some of the lumps. Quickly dip the whiting fillets in the batter, turn up the flame on the oil and quickly deep-fry the fillets until the batter is crisp. Its best to fry up to six pieces or so at a time. Once theyre done, scoop out the loose batter bits before adding more Whiting. Drain on a paper towel to remove any excess oil and then serve as soon as theyre done as a great entre with soy sauce. Bon apptit!

03.01.2022 Tomorrow at our Manly store, Tropic Co will be having Aussie Tiger Prawn tasting!! Can you peel a prawn in under 7 seconds? Give it a go for your chance to receive $10 off your kilo of Tropic Co Tiger prawns!!

03.01.2022 King Dory is a low fat, high protein white fish that is perfect grilled on a BBQ or baked in the oven. Yummy!

03.01.2022 Did you know that sardines are filter feeders? This means that they sieve plankton from the water and pass it through their gills.

02.01.2022 How well do you #KnowYourFish? Over the next 4 weeks were going to inform you on the macronutrient breakdown of 4 popular fish! First up Flathead is a lean white fish that is rich in vitamins and minerals such as B12!

02.01.2022 You can preorder your Christmas seafood NOW in-store to guarantee your order, stress-free on Christmas Eve! Head on into one of our stores, order your seafood picks & we'll give you a number to secure your Christmas Day goodies! Pre-orders close the 21st of December ... See more