Wine lovers wax lyrical about citrus notes, chocolaty mouthfeel, oaky taste, and mellow aromas in their glass; coffee conioisseurs use terminology such as ashy, caramel, earthy, and nutty to describe their caffeine hit; now the Eyre Peninsula Seafood Industry has its own descriptors for the flavour and aromas that set its produce apart from other regions.
The industry has launched a flavour wheel for 12 seafood products: abalone, calamari, prawns, King George whiting, snapper, yellowtail, southern bluefin tuna, angasi oysters, Pacific oysters, rock lobster, kingfish, and mussels.
Their tastes – based on the terroir, or special characteristics of where and how the produce has been grown or handled – can now be spelled out using sensory language akin to that used in other gastronomic fields. It is hoped it will help boost the region’s gastronomic tourism brand. Continue reading
Tony Ford from Boston Bay Winery shows off some of the Eyre Peninsula’s premium seafood.
South Australia has a growing reputation as a gastronomic destination, with its coastline a treasure trove of deep sea delights. Think Cupid (baby) oysters straight from the sea, fresh Kinkawooka mussels, rock lobster, and sustainable Spencer Gulf king prawns. With the help of a sensory scientist the region has now set out to prove that its seafood tastes different — maybe even better — than that sourced anywhere else in the world. Read the full story here.
Sydney Fish Market sardines
I’m teaching myself to cook little, less popular fish. Sardines, leatherjacket, mackerel and barbounia have all debuted on my kitchen bench in recent months. In fact, let’s take a step back. I’m teaching myself to cook fish. It’s never been a strength of mine. I’ve barbecued snapper wrapped in banana leaf and baked a whole salmon, but they were one-offs and their success – I suspect – was a fluke. I’m a dab hand at fish cakes. And I’ve got beer battering and deep-frying down pat, but hand me a fish slice and a fillet of barramundi, john dory, or salmon and I’m a little bit lost. I’ll probably cook it until that oily white stuff oozes out – a sign of over-cooking, so i’m told. I’ll pan fry it carefully then blast it in the microwave just to be safe.
So I’m teaching myself to cook fish – little ones in particular. Continue reading