Popular science: shellfish are the most widely used of all human ingredients.
There are more than 200,000 shellfish species in the world, which is the second largest family after insects in nature.
And Australia is close to the sea, and those who like to eat seafood are also blessed!
Lobster, abalone, crab, mantis shrimp, oyster, squid.
Especially in the peak season, there can be no more!
Many times because of the spread of seafood species, government has to appeal to people to eat together, which is estimated to be in Australia.
Today, mainly for you, mainly about Australian shellfish seafood.
Australian seafood is best known in Western Australia, South Australia and Tasmania. Of course, Uygur seafood is also very delicious and convenient.
In Australia, not all seasons can catch seafood, nor do you want to catch much, government also has clear rules for the protection of natural ecology.
Schematic diagram of fishing areas in Australia
[动] Haliotis gigantea
There are 11 kinds of abalone in Australia, and about half of it can be seen on the market. As the abalone has abundant protein and DHA, it helps to strengthen the cell tissue and strengthen the brain, so people in China will, in a sense, treat the abalone as a kind of "That`s a good thing.".
The wild abalone on the coast of South Australia is famous for its high salinity and mobility of cold sea water, which belongs to the deep waters rich in algae food, and the conditions meet the requirements of abalone for its living environment. Of course, this also allows abalone to retain the cold wild and pure natural taste.
Abalone has a lot of practice, can keep the original taste with the most primitive raw eating method, can also clear the juice, can also hit the side furnace...
Australian abalone
The green abalone in southwestern Australia is definitely the best among abalone. Mainly distributed in Tasmania, compared with other abalone, the yield is less. Taste fresh and a little sweet, but also smell its own extremely natural fresh taste.
They tend to be attached to the surface of the rocks under the sea, and are difficult to catch, sometimes even artificial diving in the deep sea area of 20 meters for fishing.
Australian abalone
Western Australia produces only about 60 tons of green abalone a year, while black abalone produces about 4000 tons a year. Black abalone grows in reefs off the coast of southern Australia and can be commercially fished in South Australia, Tasmania, Victoria and New South Wales.
Australian abalone taste is more intense, muscle fiber density is low, fleshy soft, fried, steamed and so on. It is often called abalone because the coral has a gray appearance, the inner surface is silvery white, and the feet often have a unique black edge.
Australian brown abalone
Brown abalone occurs on the southern coast of Western Australia, starting in deep-water reefs off the coast of Roternester Island. The lips are brown. Because the taste is too strong, many people dry it and eat it.
Australian emerald abalone
Australian emerald abalone is a hybrid between Australian black abalone and Australian green abalone. It grows in South Australia and is not found in the rest of the world.
Its breeding environment requires high quality water and clean air, and it is also very careful in the culture process. However, it is good that the finally cultivated jadex abalone is sweet and delicious, so it is also a local feature.
Roche Bow
The abalone is more common and is mainly distributed in the south of the limestone coral reef in the north coast of the western australia to the state of victoria, which is brown red.
It is the smallest of several abalone species, with a shell length of only 12.5cm (other abalone can reach more than 20cm). The production is relatively large and can be captured in shallow reef waters off the coast of Australia, so it is also easy to buy on the market.
Fresh Oyster
Speaking of oysters, we are estimated to be no stranger at all, after all, Melbourne can punch in fresh oysters shop is also a lot!
Richmond Oysters, founded in 1959, the Spanish flavor of MovidaAqui, the Seafood Superior in casino The Atlantic...
Pacific oyste
In addition, many of the first response to Oysters is Tasmania. Tazhou is the perfect place to grow in the Pacific Oysters. In addition, Tazhou is the first place in the world to implement the Oyster Food Safety Quality Assurance Program.
The meat is crisp and rich, the oyster shell is white, salty and then sweet, fat and thin, the taste of sea water is relatively light, is one of the most popular oysters in the restaurant.
It is no exaggeration to say that Tazhou`s slightly famous seafood restaurants are oysters experts.
Kifenwan
In 1947, the Pacific was introduced from Japan to Tasmania, and a small town, Coffin Bay, in the Al-Jazeera, Australia, began to thrive in 1969. From then on, Coffin Bay is well-known for its continued production of high-quality raw materials.
The town is located in remote, the sea water is naturally pure, no pollution, cultured Coffin Bay oysters taste fresh, fresh salty sea water flavor and seaweed flavor. The meat is crispy and fresh, with no excessive smell.
Sydney rock oyste
Oysters don`t all look the same! Just looking at the quarter is similar. Sydney rock oysters are far more famous than most oysters, characterized by low output, good quality and high prices.
Full-bodied, fleshy Q-fleshy, with a faint sweetness. Because Sydney rock oyster quality is good, the output is small, the price is more expensive. Sydney rock oysters are popular with many of Australia`s top chefs.
Sydney rock oyster is a dark black shell, small shape, but the taste is heavy, the retention time is longer. Some people say it leaves a smell of minerals and metals in the mouth.
pectinid
Everyone calls scallop differently. Some people think scallop is a kind of shellfish seafood food, while others think it is a kind of food.
Australian scallops are roughly divided into two types of: The Commercial Scallops and Saucer Scallops. The fishing period is from April to December.
The Commercial Scallops
Mainly from Tasmania, pink brown shell, inside the meat (scallop Ding) soft and delicious, mature scallop meat is often large.
For meat quality treatment is also a variety of methods, can be steamed can be boiled, it is recommended to sprinkle juice.
Saucer Scallops
Mainly from Western Australia and Queensland, belonging to common shellfish seafood. You know, scallops take at least a year or so from birth to maturity, and only as long as 14cm is required to salvage. This kind of scallop has a smooth appearance and affordable price.
Pipis.
Pipi is mainly distributed in New South Wales, South Australia and Victoria, New South Wales is the main place of origin. In Melbourne, clams are often dug near Venus Bay in November and February.
The clams are looking at their appearance, but they have the reputation of``the best in the world`` and``the crown of a hundred tastes`` . Also, don`t dig too much! Practice Recommend fried, fried, and clam eggs.
[动] sea chestnut
Australia is currently only allowed to catch sea urchins in New South Wales, Victoria, Taizhou and South Australia, and other local fishing is illegal. In the state of Victoria, Mallacota and Port Phillip Bay are legitimate fishing sites.
Due to the government`s protection of sea urchins and the Total Allowable Commercial Catch(TACC)bill, most of the wild sea urchins are caught by artificial diving, so the price is also relatively expensive.
Sea urchins are poisonous, but under normal circumstances, sea urchins do not attack people on their own initiative. Australia can see the following three kinds of sea urchins: the most common on the market is black sea urchins and purple sea urchins.
Where the hell does Melbourne buy seafood?
Now the editor will take everyone to visit the major seafood markets.
Happy Tuna Seafoods
Friends who often visit the Weimu market should be no stranger to this shop, an old store with a family business, which is now managed by the fourth generation of successors. If you have any seafood questions you don`t understand, they`ll be happy to help you with your professional answers. In addition, you can choose your favorite seafood and ask the clerk to help handle it. Pacific oysters, whole baby snapper and sardines are said to be the most popular among customers.
地址: Shop 27, Meat Hall, Queen Victoria Market, 513 Elizabeth St, Melbourne VIC 3000
Claringbolds
There are a bunch of customers in front of the shop, and I know how much the seafood shop is, and that`s why he`s doing better. Salmon, green, and shrimp... It`s all you need. It`s absolutely fresh.
地址: Shop 510, Prahran Market 163-181 Commercial Road, South Yarra VIC 3141
Conway Fish Company
The shop is easy to recognize, decorated with crabs and lobsters on the wall, which has been in business for 40 years and has never changed places. It is no exaggeration to say that many residents around are growing up eating seafood from their homes, with a wide range of varieties, and it is no problem to change patterns every day.
Address: 11 / 21 Wingfield St, Footscray VIC 3121
Ocean Made Seafood
The decoration style of this shop is definitely the "small fresh" in the seafood shop. There is no noisy market hawking here, and there is no messy shop environment. On the contrary, there is more literature and art and quiet. Their seafood is dedicated to Melbourne`s top restaurants. In 2008, you started to set up your own retail store. Here, you can also easily buy premium restaurant ingredients, the quality is sure to be guaranteed. Recommended: Qingkou, Tasmanian Huon salmon products and flat-headed fish fillet.
2729 RobertsSt, Collingwood VIC3066.
M&C Seafoods
There is a large number of loyal fans in this shop, who must go shopping every week. The editor`s favorite is their sliced salmon, whose freshness can no longer be expressed in words. In addition, Qingkou, flat-headed fish fillet, trout, octopus, squid and a variety of smoked fish are also very good.
Address: 1 / 3 Reserve St, Preston VIC 3072
Fish Pier
This shop is open in the mall, easier to find, will buy every day to make sure the ingredients are fresh. When shopping, do not have to go to the market to buy fresh, why not.
Address: Shop FF6 Victoria Gardens Shopping Centre, Richmond VIC 3121
Aqua Fresh Fish and Chippery
The website of this store is also quite fashionable, they even have their own brand of APP. The official website not only sells fresh fish, squid, oysters, shrimp. Also sell frozen seafood, specially for coffee shops, star hotels to provide seafood ingredients. In addition, there are dry grain, cake. This is also interesting.
Address:734 Genferrie Rd, Hawthorn VIC 3122
Camberwell Market Seafoods
Although the vegetable market is sometimes noisy and noisy, the store has been around for many years. Most regular shop assistants here know that in addition to business relationship, there is more intimacy of friends. You can`t make seafood without relationship. You`ll know how to do it after you buy it here.
Address: Shop 4 521 Riversdale Rd, Camberwell VIC 3124
Milleara Seafood
Melbourne West District better seafood shop, full stock, basically will not be out of stock, seafood will also help deal with, shop assistant service attitude is very good, always smile at you. Friends living in the West side can consider this shop.
Address: Shop 11 Milleara Mall CNR Milleara Rd and Buckley ST, Keilor East VIC 3033
Do you have any special shellfish seafood that live in Australia?
Or do you have any exclusive ways to make it? You can leave a message and share it with the eaters!
