Sydney's Fish Markets

The Sydney Fish Markets are an hour ahead of the Tsukiji Seafood Markets in Tokyo - both are world leading in their field. Apart from the obvious seafood trading, the Sydney version also hosts a cooking school; an upstairs Chinese restaurant called the Fisherman's Wharf (specialising in Hong Kong and southern Chinese cuisine); behind the scenes walking tours; lunching under Sydney's reputable blue skies and the not so reliable waiting seagulls; dawn crowds especially during the Easter and pre-Christmas seasons; unique offerings like Balmain bugs; the iconic Doyles outlet; and a host of other shopping possibilities for bread, sushi, cut flowers and newspapers.

The largest of its kind in the Southern Hemisphere, the Sydney Fish markets offer water side views of fishing boats and marina yachts in an inland bay, with the Anzac Bridge overlooking it all. There are easily more than fifty separate retail outlets and a variety of seafood garnishing, ranging from soy sauce, wasabi mustard tubes and all types of dressings, in addition to my favourite choices of oysters on the shell, sea urchin roe and grilled barramundi. These markets have been here beside Blackwattle Bay since 1966 and open its doors every day as early as 4am. You can reach these markets by car with paid parking, or take the blue coloured trams from Chinatown. The seafood trade here has followed the computerised Dutch auction system since 1989.

On a recent Saturday morning visit, my mates and I selected oysters on the shell garnished with bits of bacon relish; whole cooked rainbow trout; miniature abalone on the shell soaked in ginger streaked broth; English style fish and chips; grilled prawns on the skewer; sea urchin roe; tuna and salmon sashimi; fresh oysters on the shell, again , but ungarnished; and all downed with beer. (above and below images).