Your guide to sustainable seasonal seafood choices, great seafood recipes

and seafood buying tips this Easter.

APTUS SEAFOOD Angelo Zahos

Top 5 picks for Easter:1. Tasmanian Atlantic Salmon – Local, sustainable,

rich in Omega 3

2. Flathead Tails from Vic / SA – Local, sustainable, boneless & skinless

3. Oysters from Tas / SA – Freshly shucked and full of Iron

4. King Prawns from QLD – Sweet, delicious and wild caught

5. Mussels from Vic – Local, sustainable and easy to cook

Best seafood tips:• When buying fresh fish, make sure the eyes on the whole

fish are shiny and the body is firm and bright in colour.

• Fillets must be firm and colour looks shiny to the eye and no discolouration on the fillets. Bloodline bright red.

SOUTH MELBOURNE SEAFOODSJohn Kyzintas

Top 5 picks for Easter:1. Local Flathead – Local, supporting the local economy,

best flathead

2. King Prawns from Spencer Gulf, SA – Local, sustainable and delicious

3. Snapper from Port Phillip Heads – White flesh, caught wild, local

4. Flake from Bass Strait – Fantastic for Fish & Chips (refer to recipe on back page)

5. Pacific Oysters from Coffin Bay / SA – Freshly shucked on the spot for you!

Best seafood tip:• When you are buying a fillet of fish, make sure

it is nice and shiny.

We are giving you the chance to WIN one of two $250 seafood feasts,

courtesy of South Melbourne Seafoods and Aptus Seafood.

win a

Competition closes Sun 12 April.

For your chance to WIN, enter at southmelbournemarket.com.au or complete an

entry form next time you visit the Market.

FROM THE FISH’SMouth

SALMON CAESAR SALAD Aptus Seafood

2 Salmon portions

1 tbs oil

4 eggs poached

2 baby Cos lettuce

1 cup croutons

¼ cup shaved parmesan

½ cup Caesar dressing

Black pepper

1 lime cut into wedges

Heat a non-stick grill pan over a medium heat for 2 minutes. Brush salmon with oil and cook for 2 minutes each side. Remove from heat and allow to rest. Arrange Cos lettuce into servings, top with croutons and parmesan. Drizzle dressing over and serve garnished with lime wedges.

SEAFOOD MARINARA

South Melbourne Seafoods & The Fresh Pasta Shop

TRADERS’ FAVOURITE EASTER RECIPES

12 cherry tomatoes

750g fresh marinara mix

¼ cup olive oil

1 brown onion finely chopped

2 garlic cloves

½ cup dry white wine

2 cups Italian tomato sauce

½ cup fish stock

Linguine (from The Fresh Pasta Shop)

Pasta sauce

Heat oil in large frypan over medium heat. Add onion and garlic, cook stirring for 3 minutes. Add wine and cook for 1 minute. Add pasta sauce and stock, bring to the boil stirring occasionally.

Add marinara mix, cook for 2 to 3 minutes or until seafood is cooked through. Season with salt and pepper.

Linguine Pasta

Bring water to the boil, add a pinch of salt and some oil. Unbundle linguine gently and place into boiling water, stir and cook for approx. 3-5 minutes. Test pasta as you cook for your preferred taste.

To serve

Add marinara to pasta. Toss until well combined. Serves 4.

Please turn over

FREE EASTER FUN THESE HOLIDAYS

The Easter Bunny will hop on down to the Market on Thu 2 & Sat 4 April, 10am-1pm.

Easter Egg Hunt: Find the Easter Bunny in the Food Hall and then the fun begins. Starts 10am.

Facepainting fun for the kids in the Food Hall on Wed 1, Thu 2, Wed 8 & Fri 10 April, 10am-2pm.

The Jazz Jokers will be with us playing on Thu 2 & Sun 5 April, 11am-2pm.

Produce in photographs courtesy of:Aptus SeafoodSouth Melbourne SeafoodsFruits on CoventryGeorgie’s Harvest

Babe’s EggsSouth Melbourne Market GrocerThe Little Wine ShopThe Fresh Pasta Shop

WED 1 APRIL 8am-4pm

THU 2 APRIL 6am-4pm* FRI 3 APRIL CLOSED SAT 4 APRIL 8am-4pm

SUN 5 APRIL 8am-4pm

NORMAL TRADING RESUMES * 6am fresh food opens, 8am general merchandise opens.

CLOSED ANZAC DAY SATURDAY 25 APRIL

BEER BATTER FISH WITH CRUNCHY CHIPSSouth Melbourne Seafoods & Georgie’s Harvests

2 teaspoons olive oil

225g (1 ½ cups) self-raising flour

1 egg, lightly whisked

375ml (1 ½ cups) chilled light beer

Salt & freshly ground black pepper

Vegetable oil, to deep-fry fish

8 (about 120g each) flake fish fillets

1.2 kg of Royal Blue, King Edward or Russett Burbank Potatoes*

1 litre of peanut or vegetable oil to cook chips

Salt to taste

* See Georgie’s Harvest for advice on the best potatoes in season now.

Fish

Place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest. Add enough vegetable oil to a large saucepan to reach a depth of

8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat with remaining fish and batter, reheating oil between batches.

Chips:

Cut potatoes into 2cm-thick slices. Cut each slice into 2cm-thick chips. Place potato in a large colander. Rinse under cold running water for 2 minutes to remove excess starch. Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to low. Simmer uncovered for 10 minutes or until just tender. Transfer to a tray. Refrigerate for 2 hours or until cold.

Heat oil in a saucepan or deep-fryer (if using a deep-fryer, heat oil to 180°C). Cook potato, in 3 batches, for 8 minutes or until golden brown. Drain on paper towel. Serve with sea salt.

Continued

TRADERS’ FAVOURITE EASTER RECIPES