Quality seafood in Perth for over thirty yearsCatch of the Day (when stock is available) Ideal for shallow frying. Lightly dust in flour and cook till golden brown. Whole fish available $24.99 per kg Great tasting steaks either pan fried or simply BBQ and baste with virgin olive oil, lemon and garlic marinade Sashimi grade Big Eye Tuna, caught in the deep ocean off Fremantle. Ideal for shallow frying, or grilled on the BBQ NZ King Salmon Fillets High in Omega 3 oils, also available with skin-on $42.99 per kg or whole fish price $28.99 per kg Salt Water Barramundi Fillets Also available with skin-off $45.99 per kg Ideal for deep-frying in a batter as fish n chips or simply dust in flour and shallow fry.First of all, we didn’t ever really eat fish in my family. If we did, it was covered in cheese and breadcrumbs and called Tuna Casserole… It bore no relation to actual fish, and aside from Friday night Fish & Chips, was as close as we got to be pescetarians.

Not one of the better creations we got to eat, but it was normally paired along side macaroni cheese on a lazy night when Mum didn’t really feel like cooking… so i’ll let her off the hook this time. So… that fact established… Fish is a kind of new thing for me, raw fish especially so. Sharon however, is at the opposite end of the spectrum. She spent a couple of years in Japan and came back raving about how great the sushi and sashimi was there, and now frequently bemoans the paltry variety of seafood available in Australia. I of course, being the patriot that I am, stand up for our fine fish stocks and ocean life, saying that we have plenty of things of the sea that we could be eating if we so desired… but the reality of the matter is that she’s right (just don’t tell her that… we’ll see how long she takes to read this and find out). The sushi in Australia, or Perth more specifically, can in no way be compared to that of Japan. Half of the things they eat on a regular basis I have never heard of, and would not be able to identify if they sitting right in front of me.

Recently I’ve begun to develop a taste for good fish though… taking the philosophy that if any kind of produce is of a high enough quality, it should be able to be eaten on it’s own with only the most basic of cooking or flavouring. It works for wagyu carpaccio, so why not fish ? I’m also not the kind of person to not try something on account of it being strange or different, so I suppose turning into a raw fish eater was inevitable.watch sushi girl online megavideo So a little research into top quality sushi reveals there is a lot to know about Tuna. online sushi bestellen leuvenFirstly, it should not come in a can (in case you were wondering), secondly there are many grades of Tuna. sushi grade fish hoboken

Only the top grades of tuna are good enough to be called “sashimi grade”, and those towards the bottom are often called “cat food”. So imagine our delight when we found out that a Japanese fish supplier would be opening up shop just down the road from us, serving up a large range of… sashimi grade tuna ! Fish Japan is the latest addition to the budding gourmet hot spot that is Dog Swamp Shopping Centre in Yokine. ichiban sushi menu alexandriaIt has a small range of sushi and sashimi, but some excellent quality fish, from which I was able to procure two lovely big chunks of high grade sashimi tuna for the dish I have taken so long to tell you about… jiro dreams of sushi soda So… take one piece of excellent sashimi grade tuna, dip it in soy sauce, smother it all over with wasabi paste, and then cover it entirely with sesame seeds. sushi grade fish lincoln ne

Feel free to add a little sesame oil to the soy sauce for a bit more sesame goodness. Once covered in sesame seeds, heat a pan with a little oil (sesame, olive) until it’s really hot (almost smoking), and then very quickly sear the tuna all over. My piece was cut into a thick rectangular block, so I simply left it on each side for 10 – 20 seconds before turning it over until it was done. Then out of the pan, and with a sharp/thin knife, try and elegantly slice your tuna into tasty little pieces. I served mine very simply with sushi rice that Sharon prepared old school style (in a wooden bowl with a fan)… but you could quite easy knock together a simple dipping sauce of soy and wasabi and whatever else you have on hand if you so desire. It’s not the most “authentic” way to appreciate sashimi of course, but for a pleb like me, it was a great way of preparing the fish where I could get the full flavour and texture in it’s most raw form, whilst retaining a little Western respectability on the outside.

So put those cans back on the shelves, head out of the cat food isle, into the fish shop, and introduce yourself to good quality sashimi today ! Salmon and Prawn Crepes Salmon and Scallop Filo back to the range I've lost my password Kailis Bros Employee system. A fresh catch of rock lobster off WA's Mid West coast. From today, commercial rock lobster fishers will be allowed to sell a limited number of crayfish direct to the public as part of a new trial to boost Western Australia's domestic market.Almost all of the state's western rock lobster is exported live to China, which pays a premium price for the sought-after crustacean. The port city of Geraldton, 400 kilometres north of Perth, is considered WA's crayfish capital, but very few retailers there stock fresh crayfish, as it is considered too expensive. It has been a staple product at the Geraldton Fish Market for almost three decades, but for the first time in the retailer's history the luxury crustacean will not be in stock at Christmas."

Last year we brought them in and essentially sold them at cost price just to move the product, but this year we have decided against it," the market's seafood manager Rod Reynolds said. "The price is probably another $14-15 dollars a kilo higher for us to buy than what it was last year.""And so from a purely business point of view it was unviable for us to have locally caught crayfish in our shop." Rod Reynolds says it is not viable to have locally caught crayfish in his shop. The retailer instead will stock another, less sought-after species of lobster from Queensland, transported in from more than 5,000 kilometres away."You do field a lot of questions from our customers as to why we don't stock the fresh crays, but it's a little bit similar to the tuna that is grown out of Port Lincoln," Mr Reynolds said. "It is literally caught on their doorstep but you are not going to get access to cheap sashimi grade tuna at Port Lincoln either, it is simply market forces." The State Government and the $400 million rock lobster fishery have been under increasing pressure to open up supply to WA's local market.

The Minister for Fisheries Joe Francis will introduce a trial starting today, allowing each commercial rock lobster fisher to sell 50 crayfish direct to retailers, the public, restaurants or wholesalers. It is understood this would provide about eight tonnes or 12,550 additional lobsters to the domestic market. Bruce Cockman says local rock lobsters are expensive. The trial will run until the end of April, with the price set between the fisher and purchaser. The President of the Dongara Professional Fishermen's Association Bruce Cockman said he could see merit in the iniative. "It's a trial and we'll see how it goes and people still mightn't want to pay the price," he said. "Because you know, who knows what people might sell them for." Mr Cockman accepted that local access to WA lobster was an issue, but said like any business, the key factors were supply and demand. "China wants to pay a lot more than everyone else is willing to pay," he said. "I don't blame people for not buying them, they're really expensive."