![]() ![]() Oh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. On top of that, most of us don't want to spend a fortune either. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. But there are a number of other definitions of sustainability, and different kinds of fishing techniques - many of which can be difficult to understand the details of unless you grew up on a boat. ![]() The dominant standard in seafood sustainability has become the Monterey Bay Aquarium's Seafood Watch, which outlines industry standards and good practices. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. ![]() We love the sushi, the smoked trout and salmon and fat mussels.This story was originally published on Aug. The smart service and chatty staff only back up the package and make it hard for those south-of-the-river to shop elsewhere. Smack-in-the-middle of the Prahran Market, Claringbold’s has super-seafood status in the seafood-retail realm and while longevity helps keep this reputation, the maintenance and growth of the shop and the quality of the produce available makes it a stayer. On our last visit, we were very pleased with the fillets of flathead and ocean trout, as well as octopus, calamari and different smoked fish. Walk into a veritable feast of fresh fish, crustaceans, oysters and mussels and ask the staff just about anything you can think of regarding their stock, they’ll usually have an answer and help you find out if they don’t. 240 Victoria Street, RichmondĪway from the buzz of Bell Street, M&C Seafoods keep their loyal following happy with a shop abundant with the good stuff. The staff here are funny, perhaps turning to humour which may distract from the fact they can’t always answer your questions regarding origin or sustainability of lesser-known species but their turnover of stock and the way they look after the product makes it a great place to pick up your seafood. In the thick of Victoria Street you’ll come across some fish species you may not be familiar with - Pomfret from India, Ribbon Fish from China - but they also stock names you know well such as salmon, bream, blue grenadier and calamari. ![]() The simplicity of the fit-out of Hai Long is stark, there’s no froth or bubble here in the tiled room with a large glass-fronted counter and buckets of fresh seafood around the room. Whole fish, fish fillets and staff who are happy to fillet the whole fish you just picked and answer any questions you may have. Old-school familiar service helps too in this classic shop where the aesthetics keep up the traditional fish-shop feel. One of the oldest fish retail shops in Melbourne is also a goodie when it comes to consistency and quality of product. ![]()
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