The Sydney Fish Market is no stranger to many people, especially tourists who often travel to Australia. It is the second largest seafood market in Sydney and attracts a large number of tourists from all over the world every day. You can buy To get fresh and cheap seafood, here is a detailed seafood shopping guide.
The Sydney Fish Market was founded in 1945 and is the largest market of its kind in the Southern Hemisphere, with up to 100 types of seafood on the market every day. In addition to seafood, it also offers a variety of vegetables, fruits, breads and sushi. Bars, restaurants and delicious delicatessens abound. It is a must-visit place for tourists in Sydney, and it also provides them with a true experience of local fish farming. city ??opportunities.
This is a gathering place for seafood tasting in Sydney. The buyers and sellers are all Chinese. The prepared set meal platters are not expensive, and the selection and processing of live seafood is not cheap. It is a good choice to buy some seafood and go back to the apartment hotel to make a big meal. You can also eat in the open-air Fisherman's Wharf. When you are sitting outside enjoying seafood, you suddenly hear the screams of a group of girls. No need to ask, it must be the seagulls that have snatched their food.
The Sydney Seafood Cooking School (SydneySeafood
School) is right next to the fish market and offers a variety of seafood cooking courses, including lessons from some well-known Australian chefs. The fish market also has an internal tour program, which requires reservation between 06:40-08:30 on Monday, Wednesday, Thursday and Friday.
Address: Bank Street & Pyrmont Bridge Road, Sydney
How to get there: Take the light rail directly from Central Station, or walk 20 minutes from Darling Harbor
Open Time: 7:00-16:00 (one day off on Christmas)
Per capita consumption: 20-100 Australian dollars. There is a fish market in Sydney, Australia. Is there any restaurant in the market where seafood is cheap and delicious? , thank you for your advice.
The prices are all clearly marked, and the prices are almost the same, no matter where you go, and many of them are run by Chinese people.
Sydney’s fish market is very famous. Every time I travel, no matter how long it takes, I must visit the local church and market, because one is the most metaphysical and least secular, and the other is the most metaphysical and secular. Having seen both, I have a rough idea of ??the life and character of the locals. This time in Sydney, of course I will not miss this famous fish market.
Fortunately, it is open every day from 7 am to 4 pm. If you don’t have to watch the fish auction early in the morning, you can sleep comfortably until about three o’clock in the morning, and then take the bus to the Central Railway Station. There is a special stop for the fish market on the tram, so you won’t miss it.
When we arrived, we found that almost everyone got out of the car. It turned out that they were all coming to the fish market. I felt disappointed at first because it was not like the Sapporo Seafood Morning Market or the Fisherman's Wharf in San Francisco that I had visited. It was completely open-air and had a lively and noisy atmosphere. Instead, it was housed in two blue and white buildings, one large and one small. Things are so orderly and unsatisfactory.
As soon as I walked in, I was shocked by the huge Atlantic salmon and emperor fish lying on the icebergs. The complete picture of this large fish is really rare to see.
The must-try is of course the Australian stone oysters. Regardless of the detailed classification of the oysters produced in any bay, there are two types of oysters I have eaten. One is large, gray-white, crisp and juicy in the mouth, and the seawater oysters. The flavor is strong, and the price ranges from 11.9 to 19.9 Australian dollars per dozen. The bigger and plumper ones are more expensive, but the most expensive ones only cost more than a dozen yuan each. My appetite is limited, so of course I try my best to start with something good.
The other is small, milky white, very plump and sweet in the mouth. People who are afraid of the smell of oysters will probably like it, but the aftertaste is a little bitter. When Australians eat oysters, it depends on which bay they come from. Tasmanian oysters, for example, are very famous. Later, when I arrived in Adelaide, the locals were proud that their oysters were pollution-free, saying that there was pollution in the bay near Sydney.
However, I have eaten oysters many times all over Australia, and I have never had any problems with them. Later I ate oysters several times in Sydney restaurants.
Whether it is a modern Australian or Italian restaurant in the local area, the appetizer must be an oyster. However, even in high-end restaurants, the quality of oysters is incomparable to those in the fish market, and the price is almost double. So oyster fans must not miss the fish market.
This is the first time I ate fresh abalone here?D?DChinese people are of course used to eating dried abalone dishes. Many people think that fresh abalone is too tough. In fact, if you have the opportunity to deal with the whole fresh abalone, you will find that it is tough on the outside and soft on the inside. Each part has a different taste, and the strands are particularly salty and tough.
In contrast, the soft and ripe dried abalone tastes like the taste of the elderly. However, if possible, I still recommend slicing fresh abalone into slices for sashimi. The scene of fighting a whole abalone alone is really unladylike. In addition to the large and small shrimps, crabs and generals frozen in ice, the market is filled with stalls offering freshly made and eaten dishes.
Lots of fish, shrimp and squid are fried and served with French fries, like a snack that comes with beer. Many local customers ordered a bunch of fried fish, fried shrimp, fried squid rings, and French fries at the stall, and then went out to eat with the astonishing mountain-like plates. Although I had a good meal at the fish market, I still couldn’t help but say something bad about Sydneysiders. They don’t know how to cook fresh seafood and appreciate the joy of raw food! Lobster is also a local specialty, but many stalls The taste is made of cheese?h. Occasionally, there are boiled ones that are white and gritty, which is not attractive at all.
How does it compare with the Cantonese lobster porridge that is half sliced ??into sashimi and half cooked into delicious lobster? But compared with other famous seafood markets, the greatest pleasure here is to combine eating seafood with picnicking. There are two rows of tables and chairs outside the market, where you can enjoy the sun and sea view while eating. There were not enough seats, so people brought plaid cloths, and the whole family sat on the grass and had a picnic.
No matter what, I couldn’t bear to not eat lobster at the fish market. I ordered half a cheese-lobster (with salad and French fries) and ate it on the grass. I immediately regretted it because almost half of it was rubber. Cheese-potato puree.
AUD 21 is better than eating a dozen good oysters. A seagull came over and suddenly gave me a loud sound, which startled me. Simply put the whole plate on the grass and invite them to eat.
That momentary scene made me stand out for a little while. Dozens of seagulls gathered like a storm and in less than a minute devoured half a lobster and my completely untouched potatoes. He picked up the salad leaves cleanly and scattered the salad leaves all over the floor.
The wind brought by their flapping wings messed up my hair. Everyone stopped eating and looked surprised and laughing. The cleaner frowned and ran over to stop me. It was already too late. I felt sorry for him and quickly put the salad on the plate and put it carefully into his dustpan. I know it's bad, but let's just say it's pretty exciting.