There’s not much us Aussies love more than seafood. And, we know how to tell the difference between the fresh stuff, and the not-so-fresh stuff. Thankfully, so do Matthew and the team at The Fish Market. In fact, they’re seafood experts!

So, we had to grill Matthew for his knowledge. Firstly, he let us know the best produce and dishes for each season of the year.

“For summer, you can’t go past delicious blue manna crabs, either boiled in salt water or steamed with ginger and garlic. A baked whole fish with roast vegetables is great for autumn, and a very spicy fish head curry will keep you warm in winter. Finally, for spring, try steamed blue mussels with crusty bread.”

When it comes to seafood cooking tips, Matthew’s got a bunch, and he was kind enough to share some of his favourites!

“Time and temperature are the secrets to cooking seafood. Most people tend to think seafood requires little to no heat — big mistake! Also, keep it simple! Salt, pepper, tomato, onion, olive oil and lemon all accompany most seafood,” he said. “Sardines are my absolute favourite produce. They’re delicious in flavour and can be used in a variety of ways! Crumbed sardines on crusty bread with tomato, onions and feta — it doesn’t get much better!

Matthew loves chatting to customers and getting to know them, as well as having a laugh at some of the more interesting requests he receives. “I have customers who come in and order the same thing on a weekly basis. They know they can always get the same great produce and advice from us,” he said.

“And when it comes to strange orders, I once had a customer order 5 kilos of whitebait, filleted, with pin bones removed...” If you didn’t know, whitebait is a small fish usually eaten whole, with all the insides!

We asked Matthew if he had any other talents or hobbies tucked up his sleeve. Though he most certainly does, his heart still lies with food. “I’m a carpenter by trade, fish monger by choice! I believe I’m very intuitive and have a passion for fresh food. I consider myself a professional amateur chef!”

So, what would professional amateur chef Matthew serve at a dinner party with his choice of special guests?

“Oysters and caviar, crumbed sardine bruschetta, seared scallops, cuttlefish bites, oven roasted Ora King salmon on a bed of celeriac mash, roast vegetables, followed by a lemon cheesecake.” Okay, anyone else hoping they’re on Matt’s guest list? “I’d invite Michael Jordan, Tony Hawk and Bart Cummings — all legends in their professional careers!” Ah well, we can dream.

The next time that you’re need of some fresh, delicious, Aussie seafood, make sure you visit Matt and the team at The Fish Market. They’re a locally-owned business offering incredible produce, great prices, and even better service.