The Sydney Fish Market is a commercial enterprise in Sydney, New South Wales, Australia. Sydney Fish Market is located on Blackwattle Bay, in the Inner West suburb of Pyrmont. It is 2 kilometres west of the Sydney central business district, in the local government area of the City of Sydney. Sydney Fish Market was established in 1945 by the state government and was privatized in 1994. It is the world's third largest fish market.
Sydney Fish Market incorporates a working fishing port, wholesale fish market, fresh seafood retail market, a delicatessen, a sushi bar, a bakery, a gift shop, a fruit and vegetable market,a florist, a beverage outlet, a seafood cooking school, indoor seating and an outdoor promenade for visitors. There are daily wholesale auctions for Sydney's seafood retailers.
Available farmed, it is a marine and estuarine bivalve that lives on sheltered rocky shores and intertidally. Introduced to Tasmania from Japan in the 1940s, it is now also grown in SA and NSW (Port Stephens, Hawkesbury River and Georges River). A potential threat to the native Rock Oyster, it is banned in most of NSW, and all of Queensland, Victoria, and WA, those grown in the Hawkesbury and Georges Rivers are sterile. Shells are often spiky and quite oval, sometimes elongated, and the meat has a black edge.
Available wild-caught, these marine crustaceans are found from the NSW-Queensland border to Bass Strait and the north-eastern coast of Tasmania, from close inshore to depths of over 200m, mainly in areas of exposed reef. Their fishery is comparatively small, but valuable given their popularity in the Sydney market. They are caught in baited traps, mainly off NSW. They look similar to Southern Rocklobsters, but their shell is greeny-black before cooking, instead of orange-red, and the tail is smooth. They differ from Tropical and Western Rocklobsters in that their antennae and antennules (between the antennae) are short and the flagella on the antennules aren’t forked. Rocklobsters are mostly active after dark and are carnivorous scavengers, feeding on bottom-dwelling invertebrates.
These native of the Pacific Ocean around western North America and northeastern Asia (especially Japan) were introduced to Australia in the 1870s. Wild stocks are limited to Lake Purrumbete and Lake Bullen Merri in south western Victoria. They have however been farmed in sea cages in New Zealand’s Marlborough Sounds since the 1980’s and New Zealand is now the world’s major supplier of this species, marketing it as ‘king salmon’. Freshwater-raised fish look similar to rainbow trout, but lack the orange patch on the gill cover and stripe along the side, the skin is silvery becoming spotted and olive green towards the top, while those raised in saltwater are more silvery blue, looking very similar to Atlantic salmon but slightly paler with a smaller tail. The Latin name derives from the Greek onkos ("hook") and rynchos ("nose"), referring to the hooked jaw males develop in the mating season to fight off competitors.
Tiger Prawns are pale brown to bluey green with distinct grey, blue or black stripes; Black Tiger Prawns are the most common aquaculture Prawn in Australia. Brown and Grooved are available wild-caught, while Black and Kuruma are almost exclusively farmed, though Black and Brown are both found around the northern coast of Australia from central NSW to Shark Bay, WA, and Grooved are found from Rockhampton to Augustine, WA. Tiger Prawns are both marine and estuarine, preferring sandy and muddy bottoms in coastal waters usually less than 30m deep, but found at up to 150m. Juveniles are found in estuaries among seagrass and mangroves. Black and Kuruma are farmed mostly between Cooktown and Brisbane, Queensland, with some in NSW and NT. Brown are mainly trawled off NT and Queensland, with some off NSW, and Grooved are trawled off NT and Queensland (as far south as Rockhampton), plus in the Timor Sea off WA.
Available wild-caught (though research into aquaculture is ongoing), these are marine and estuarine coastal dwellers that can tolerate low salinity for extended periods, preferring shallow water with a muddy bottom in mangroves, sheltered estuaries and tidal flats (though females with eggs are often found well offshore). Found around most of the Australian coast from NSW north around to Shark Bay, WA; most of the commercial catch is from Queensland and NT, with some also from NSW. Caught in pots, drop nets and dillies. Giant Mud Crab is far more common in Australia than Orange Mud Crab.
Milly Wang
WAHU1D1401
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