Dandenong Market fishmongers reveal best seafood to buy this Easter
Hundreds of thousands of people will descend on Melbourne markets this week to stock up on Easter seafood. But what will be the best catch for shoppers to snap up? We chatted to long-time fishmongers to find out.
South East
Don't miss out on the headlines from South East . Followed categories will be added to My News.
From the once-a-year fish eater to dedicated pescetarians hundreds of thousands of people will visit Melbourne markets to stock up on Easter seafood.
Fishmongers across the city are sharpening their knives in preparation for a busy week, especially at Dandenong Market, where close to 100,000 people will swarm in a bid to find the best Good Friday catch.
Third generation Dandenong fishmonger Dennis Schwarze said whole fish would be in demand.
“We have customers who come every week and they’ll be buying things like whole Atlantic salmon and snapper,” Mr Schwarze said.
TOUR MELBOURNE BARGAIN HUNTERS SHOULD KNOW ABOUT
BEST CHOCOLATES TO BUY THIS EASTER
“Then there’s the people who only eat fish once a year. They want mild fish that doesn’t have any bones.
“So they will be buying flake fillets or blue grenadier.”
Mr Schwarze has been part of the market scene since he was six years old.
His grandmother and great aunt started selling fish there in 1930.
“The market was only open for a few hours on a Tuesday then,” he said.
“We also sold cooked fish and chips and I used to feed the spuds into the chipper.”
Today he works four days, leaving home at 2am to stock up at the wholesale fish market before heading to Dandenong to run his stall.
“I’ve been in this business for 45 years. I know all the boats and when they come in. That’s what I look for; the last boats to come in have the freshest fish,” Mr Schwarze said.
His favourite purchase is fish caught via a long line rather than netted.
“It’s always fresher,” he said.
Prahran Market fishmonger Peter Tsiboukis said while demand for Easter seafood was “nowhere near Christmas”, staff would still be flat out.
“The workload is different. At Christmas customers want prawns and oysters and crayfish,” Mr Tsiboukis said.
“At Easter people want fish fillets so there’s a lot more cutting involved.
“All we have to do is get it in, put it on the shelves and serve.”
Mr Tsiboukis has been working at Claringbolds Seafoods for 32 years.
“I’ve seen a lot of change,” he said.
“We used to sell 100kg of smoked fish during Easter week.
“Customers would have kippers for breakfast on Good Friday or smoked cod for lunch. Now we barely sell 10kg over the same period.”
Instead, he said customers wanted filleted fish such as flat head tails, salmon, barramundi and blue eye.
“Flathead tails are great for kids. I have a recipe that never fails, even with kids that don’t normally like fish,” he said.
“All you have to do is dust it with flour, dip it in egg and then — and this is the trick — crush up some salt and vinegar chips to create a panko crumb.
“Pan fry it and you’re done.”
Mr Tsiboukis said he was looking forward to having a Friday off and sharing a meal with his family.
“I’m Greek so technically our Easter is a week later,” he said.
“For us it’s all about lamb.
“But we do have a tradition in my family where we have a fish pie on Good Friday. I love it and it’s pretty easy to make.”
Mr Tsiboukis said seafood such as scallops and prawns could be used or fish fillets.
“We make up a simple white sauce add some lemon juice and parsley and pop the seafood in it,” he said.
“You don’t need pastry, you can just pop the fish in the white sauce on the baking dish and cover it with grated cooked potato.
“Pop it in the oven to brown the top and you’re done.”
Anna Samiotis has been working at her family’s business, Prahran Seafoods, for 26 years.
She said fish pies were also popular with her customers, along with whole fish.
“People planning a barbecue like to get a whole fish,” Ms Samiotis said.
“We sell a lot of kingfish, snapper, barramundi, king george whiting and garfish.”
Ms Samiotis said her dad Jim visited the wholesale fish market six days a week.
“He’s up at 2am to get the fish and then it’s into the market to start prepping,” she said.
“We fillet to order for customers so there’s a lot of cutting involved during Easter week.”
Back at Dandenong Market, Michael Curmi — who has started his own business after working at Schwarze Seafoods for 14 years — said Easter was a busy time with the stall often “10 deep in customers”.
“What they buy varies a bit depending on their background and when they are eating the seafood,” Mr Curmi said.
“The Europeans like octopus and squid while the Asian customers like the mud crabs.
“Generally customers tend to buy whole fish to eat on Good Friday, which is a time of reflection and religion.
“They like to buy oysters and prawns for the Sunday, which is more of a feast; a celebration.”
Mr Curmi said his favourite Good Friday dish was baked, whole, Red Emperor.
“It’s such a beautiful fish. You don’t need to do much to it at all, just a squeeze of lemon and some salt and pepper,” he said.
Fish is not the only thing on the menu at Dandenong and Prahran markets, with both holding a range of Easter holiday activities.
Prahran will host cooking demonstrations by chef Tobie Puttock on Saturday, April 13 and a Good Friday seafood presentation on Sunday, April 14.
Kids craft sessions with Zero Waste Victoria will allow kids to try egg dying and feijoa decorating, gardening workshops for kokadama and terrarium building, an animal farm full of Easter bunnies and a hot cross bun bar are among the Easter themed activities on until Saturday, April 20.
And during the school holidays Danny the Dandenong Train will be toot tooting its way around Dandenong Market from 11am to 3.30pm.
Rides are free once you have spent $10 at the market.
Danny will chug along three different routes, stopping at Chugga Chugga Chew Chew Fuelling Stations along the way with mini food on offer for train travellers.
Dandenong Market general manager Jennifer Hibbs said the market stocked all the Easter essentials including free-range eggs, chocolate and hot cross buns.
“We have the most amazing seafood and then we offer incredible free range lamb popular with our Greek community,” Ms Hibbs said.
Dandenong Market is open Tuesday and Thursday from 7am-4pm. It will be closed on Good Friday and open again on Saturday from 7am-4pm and Easter Sunday from 10am-3pm.
Prahran Market is open Tuesday, Thursday and Saturday from 7am-5pm. It will be closed on Good Friday and Easter Sunday. Check individual traders for separate opening times.
Details: dandenongmarket.com.au and prahranmarket.com.au