FRESH FISH UPDATE…

Did you know we take a delivery of fresh fish and seafood every day at the Farmers Market? As a general rule of thumb we have locally caught fresh  fish Monday – Wednesday, and New Zealand caught fish Thursday – Sunday. If you ever want to check specifically what’s in-store on any given day, you can jump on this page and see the list below:

Today’s Fresh Fish…

Just in case you wanted to check what fresh fish we have available at the Farmers Market today, here’s our list:

Updated as of 25/11/2017

  • Tarakihi (NZ)
  • Ling (NZ)
  • Gurnard (NZ)
  • Whole Flounder (NZ)
  • Monkfish (NZ)
  • Red Cod (NZ)
  • John Dorry (NZ)
  • Elephant Fish (NZ)
  • Oysters and Mussels (SA)
  • Mullet (Mandurah WA)
  • Cooked Crabs (Mandurah WA)
  • Whiting Fillets (Mandurah WA)

Where to find us

BUNBURY
FARMERS MARKET

2 Vittoria Road
Glen Iris
Bunbury
WA 6230
(08) 9724 2999

Cooking Guidelines for Fresh Fish:

Type Preparation
Baby NW Snapper

Best in curries because of its mild flavour an ability to hold its form.
Also great slow cooked, baked and stir fried. Can also be marinated then BBQ.

Barramundi

Great for BBQ or grill. Also good steamed and oven baked as the moisture is retained.

Bluenose

Best pan seared.

Bronze Whaler

Generally used for battering and deepfrying but can also be cooked on the BBQ or baked when marinated fish. Excellent for soups and the texture makes it perfect for fish cakes.

Groper (Blue groper and NZ)

Works well cooked most ways (baked, pan seared, boiled, deep fried and wet preparation)

Gummy Shark

Great cooked just about any way except in wet dishes as it will be lost.
Great for pan frying, crumbing, poaching etc.

Gurnard

Ideal for stew or soup. Can be seared or grilled but on a low heat because the low oil content can cause it dry out.
Bones are good for stocks.
Great for homemade fish fingers.

Hake

Best suited to crumbing and battering. Not recommended for pan frying.

Hoki

Ideal for delicate fish recipes but is suitable for most cooking methods.

John Dory

Best suited to gentle cooking methods such as pan frying on a low heat or steaming.

Ling

Useable in most dishes but recommended for wet dishes such as curries.

Monk Fish

Great for sashimi, grilled or oven bake.
Overcooking makes it tough.

Pink Snapper

It can be cooked in practically every way, or alternatively served raw as sashimi.
Great curried, slow cooked, stir fried or marinated then BBQ.

Rankin Cod

Great panfried or in pasta dishes. Also gret grilled, baked or slow cooked. Can also be crumbed or battered.

Salmon

Can be served most ways. Works well oven baked, pan seared, poached and grilled.
Can be served raw or smoked.
Also great ceviche (acid cured ie. Lemon juice).

Tarakihi

Ideal for pan frying, crumbing and battering.

Whiting

Excellent for BBQ or deep frying and battering.
Works well pan seared but for a short period as they are so delicate.