Being a seafood lover, I love a good fishtale (pardon the pun), so when invited to The Fishtales Fisherman’s Club showcase at The Golden Pig, it took me all but 2 seconds to give a resounding, “I’ll be there”.
It was an opportunity to meet some representatives of the seafood industry that are leading the way in sustainable fishing practices… and to sample some yummy fresh seafood (the ultimate drawcard for me) that these representatives would no doubt bring along.
‘Sustainable’, it is a word that gets thrown around a lot, but what does it actually mean? You could be excused for thinking it is just another one of those trendy words that are bandied about along with ‘organic, ‘gluten free’ and ‘green’, but it is actually a really important word when it comes to our fisheries and one, that as a lover of seafood, we should pay particular attention to.
To rob the definition from the Fishtales website, ‘sustainable’ when attached to ‘seafood’ is “seafood that is farmed or wild seafood harvested without harm to its population or habitat or to other species in its ecosystem”.
It is quite simple really, but so important to the ‘sustainability’ of our seafood stocks, environment and marine eco system, so it is even more important that we take notice and pay attention to where our seafood is actually coming from.
“The fish we choose today affects the oceans of tomorrow.”
I read this somewhere and I think it sums it up beautifully as what we do choose today, has an impact that many of us never take the time to think about – really though this applies to our food in general and not just seafood. Making conscious decisions on where our food comes from is indeed the catch cry of the moment.
Having said all of that, I never knock back an opportunity to visit The Golden Pig, which is a food and wine school based in Newstead, Brisbane – the food is always guaranteed to be, not just good, but sensational, with chef, Katrina Ryan, at the helm in the kitchen churning out the delicacies for us to enjoy.
Fishtales is a collaboration, of sorts, which markets a group of fisheries with sustainability as part of their core set of fishing principles, so all of the fisheries are either compliant, or going through the compliancy process, and there were a few Sunshine Coast locals amongst them.
Walker Seafoods Australia is based in Mooloolaba and boast wild Albacore Tuna, Yellowfin Tuna, Mahi Mahi and Swordfish caught in the Coral Sea and Pacific Ocean off the coast of Queensland, as part of their bountiful catch. They are currently in the final process of their Marine Stewardship Council (MSC) accreditation, which promises sustainable fishing practices. They fish with the use of long line and hook techniques using moon’s phases, which means that there is not a lot of unnecessary bycatch in the process. They also ensure that their catch is killed quickly and humanely using a traditional Japanese Iki Jime technique – not something we generally think about with fish, but I think quick and humane is pretty important, regardless of what food life we are talking about.
Another Mooloolaba local was Fraser Isle Spanner Crabs. Ahh… spanner crab is indeed my friend… the flesh is so sweet and succulent, it needs no adornment… having said that, you really need to try Katrina’s betel leaf offering on the night and spanner crab takes on a whole new dimension.
Fraser Island is the home to these Spanner Crabs (lucky us being so close) and Fraser Isles has zero impact on the environment by using specially designed mesh ‘dilly’ traps in order to secure this premium live catch. The meat is available as fresh raw or steam cooked from crabs, that again, are humanely euthanized and the meat handpicked. It is one of the few fisheries in the world that is endorsed by the World Wide Fund for Nature because it produces no bycatch nor has an impact on the environment through its capture practices – win/win I say!
Another fishery I was particularly interested in was Humpty Doo Barramundi. Having just recently returned from a visit to Darwin, I was wishing I had found out about these guys before my visit. Located on the pristine banks of the Adelaide River halfway between Darwin and Kakadu, I look forward to seeking out this native fishery on my next visit… their barramundi came to my attention when I dined at Pee Wee’s on the Point while I was up there, and I most certainly enjoyed the barramundi sashimi at the showcase… I confess, I was guilty of hovering at that table once or twice… oh, and the steamed barra that was circulating… yum!
A special mention needs to go to the Yasa Caviar. It is times like these when I think both, that I am in the right industry – having the opportunity to enjoy these pleasures – and then I think I am in the wrong industry and I need a more lucrative job so I can enjoy the pleasures of this divine delicacy a lot more! I recently watched a video on Yasa Caviar production, which was incredible – I am just going to put it out there… I really want to visit their aquaculture facility in Abu Dhabi!
It is worth noting that the Siberian Sturgeon (now sustainably farmed and the gift giver of caviar) is not just processed alone for the caviar. Every part of the fish is utilised – nose to tail of sorts – which is something I always like to hear. The caviar itself… oh #yesplease is about all I can come up with… you just want to savour the flavour and not waste time talking about it! Seek it out and you will know what I mean.
Another star on the night were the Cloudy Bay Clams (NZ)… I think I have a new favourite; fresh and unadulterated as they were being shucked (if that is the word you would use for clams?), were just sensational, and if I thought I was hovering before, I was really hovering now.
Other sustainable fisheries showcased were Mt Cook Alpine Salmon (‘Saikou’ salmon – New Zealand), Lee Fish (sashimi grade snapper, gurnard, hapuka and ocean bream – New Zealand), Kinkawooka Shellfish (Kinkawooka mussels – South Australia) and Pacific Reef Fishery (Cobia – North Queensland). All showcasing an incredible and fresh (and delicious) bounty.
It is always great talking to producers and discovering the lengths that these passionate individuals go to in their quest to deliver fabulous fresh, absolutely delicious and above all sustainable, fish and seafood to the dining public.
So be aware, ask questions and do your research to ensure the fish you choose today does not detrimentally impact the oceans of tomorrow!
For more information visit:
http://thefishtale.com.au
Look out for more showcases and check out the classes at The Golden Pig Food & Wine School
http://www.goldenpig.com.au
I did a story on another sustainable fish recently; Hiramasa Kingfish, visit this post to read:
http://www.pebblesandpomegranateseeds.com.au/vodka-curing-and-a-sensational-whole-hiramasa-kingfish/
For more local fisheries visit:
http://www.sunshinecoastregionalfood.com.au/directory/seafood-aquaculture/
This story was written by Petra Frieser – Pebbles + Pomegranate Seeds
