{"id":1167,"date":"2013-01-31T19:11:02","date_gmt":"2013-02-01T03:11:02","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=1167"},"modified":"2013-01-31T19:11:02","modified_gmt":"2013-02-01T03:11:02","slug":"sydney-fish-market","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=1167","title":{"rendered":"Sydney Fish Market – Australia"},"content":{"rendered":"

\"Sydney<\/a><\/p>\n

I mentioned earlier that I would be spending my Christmas and New Year’s in Australia, not for any particular reason but just to avoid the cold and winter in the northern hemisphere and explore the land down under. The first city we landed in was Sydney. We stayed in Surrey Hills and used it as our base to explore the city.<\/p>\n

This also allowed me to complete my tour of the largest fish markets this year. (If you didn\u2019t already know, earlier this year, I visited the Tsukiji market in Tokyo<\/a> in April and there are a three blog entries about it<\/a>) \u00a0So, I had to visit Sydney Fish Market<\/a>\u00a0in Blackwattle Bay, the largest working fish market in the southern hemisphere.<\/p>\n

\"Sydney<\/a><\/p>\n

They brag about being the the world’s second largest seafood market, outside Japan, too.<\/p>\n

\"Sydney<\/a><\/p>\n

This is not as big as the Tsukiji market in Tokyo but the seafood here is different. They offer a behind the scene tour for $25 per person, and operate every Monday, Thursday and Friday from 6:40 AM – 8:30 AM. You should book the tour in advance if you are interested.<\/p>\n

\"Sydney<\/a><\/p>\n

\"Sydney<\/a><\/p>\n

\"Sydney<\/a><\/p>\n

\"Sydney<\/a><\/p>\n

\"This<\/a>

This is the way they sell oysters at Sydney Fish Market, ready to eat.<\/p><\/div>\n

\"Blue<\/a>

Blue Swimming Crabs<\/p><\/div>\n

\"Moreton<\/a>

Moreton Bay Bugs, my favorite!<\/p><\/div>\n

There are a lot of restaurants here too and I picked Nicolas Seafoods because they’re not only\u00a0advertised their motto “The only thing we overlook is the water”, but also they are the only one that offered Moreton Bay bugs tossed in seasoned flour and deep-fried with garlic and pepper, Chinese style.<\/p>\n

\"Sydney<\/a><\/p>\n

I wanted to try so many things, but each serving is too big and my husband generally isn\u2019t that interested in anything that lives in water (or used to). He of course ordered fish and chips and that dish didn\u2019t stand a chance of getting a personal passport picture. So that\u2019s all you can see.<\/p>\n

\"Sydney<\/a><\/p>\n

\"Sydney<\/a><\/p>\n

I will have to fly back there to try the extremely expensive New Zealand scampi (shrimp $75\/kg)<\/p>\n

\"Sydney<\/a><\/p>\n

Scorpion lobster<\/p>\n

\"Sydney<\/a><\/p>\n

and Tasmanian octopus<\/p>\n

\"Sydney<\/a><\/p>\n

some other time. I just hope that as he is editing this blog, he realizes how much money we will have to spend on those extra flights just to go eat, so he will comply with my order request next time we go there!<\/p>\n","protected":false},"excerpt":{"rendered":"

I mentioned earlier that I would be spending my Christmas and New Year’s in Australia, not for any particular reason but just to avoid the cold and winter in the northern hemisphere and explore the land down under. The first city we landed in was Sydney. We stayed in Surrey Hills and used it as […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[91,94,100,106],"tags":[139,175,14,219,254,42,309],"class_list":["post-1167","post","type-post","status-publish","format-standard","hentry","category-clicking-away","category-in-the-restaurant","category-on-the-street","category-sydney","tag-australia","tag-fish-market","tag-food","tag-market","tag-restaurant","tag-seafood","tag-travel"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1167"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1167\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}