Fish and Shellfish

Australia’s waters — our oceans, reefs, bays, rivers, streams, lakes and dams — provide a variety and abundance of fish and shellfish envied around the world. Yet many of us are not confident about cooking fish, or about combining it with exotic flavours. Spices and Aromatics can work their magic to enhance the flavour and texture of fish and seafood just as they do any other ingredient. Spicing is as much about subtlety of hand as it is about complexity and strength of flavour. The spices should not take over but instead should play a supporting role — an overpowering blend won’t work with a delicately flavoured fish but the right spice can take it to another realm. The flavours and textures of fish and shellfish vary dramatically, so it is of vital importance that the right spices are used with the right species. It is your responsibility as the cook to work with empathy, knowledge and care when marrying flavours and textures for the best results. Learn about the varieties and differences of the seafood world just as you have learnt about the various spice elements and how they best respond to cooking, then bring them together with understanding. You’ve learnt how to take the best care of spices, now do the same with fish and shellfish.