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Only Local and Australian Seafood

SPECIES PROFILE

& NUTRITIONAL FACTS


DARWIN FISH MARKET PRODUCT SPECIFICATION REGISTER

(P) 08 8941 2522 (F) 08 8941 2533 (E) admin@carmelsseafood.com.au

SPECIES DESCRIPTION ISSUE Barramundi 01/01/06 Black-Tip Shark 01/02/06 Gold band Snapper 01/01/06 Golden Snapper 01/01/06 Grunter Bream/Javelin 01/01/06 Jewfish 26/02/06 Mussels 01/01/06 Oysters 01/01/06 Red Emperor 01/01/06 Robinson Seabream 01/01/06 Rock Cod 01/01/06 Saddletail Snapper 01/01/06 Scarlet (Red) Snapper 01/01/06 Spanish Mackerel 01/01/06 Threadfin Salmon 01/01/06 Trevally 01/01/06 Queenfish 26/02/06 Farmed Barramundi TBD Finfish Specification 26/02/06

GO WILD ... TERRITORY WILD PRODUCTS SPECIES DESCRIPTION ISSUE Smoked Barramundi 18/02/06 Smoked Threadfin Salmon TBD Real Smoked Barramundi Dip TBD

HOW TO CARE FOR YOUR FRESH FILLET

TBA

FRESH and FROZEN Fin-Fish Fillets FRESH and FROZEN Whole Fin-Fish Live and Fresh Cooked Mud Crabs Cockles, Bugs and much more....

* Nutritional Information Sourced from: CSIRO Australian Seafood Handbook, 1999 & Australian Seafood user’s manual, 2000.

ALL FIN-FISH IS WILD CAUGHT Form 37 – 26/02/06


FOOD OF CHOICE Seafood Nutritional Benefits Explanations Seafood, due to its high nutrition’s value, is becoming the food of choice because it is typically; ● ●

Low in kilojoules (Calories); ● High in protein; ● Low in cholesterol; Low in fat but relatively high in the nutritionally valuable omega-3 and calcium, iron.

The body manufactures only small amounts of Omega-3 nutrients therefore we rely on dietary sources to obtain; seafood is one of the best sources.

NUTRITION SEAFOOD DESCRIPTION

LEVELS

SEAFOOD BENEFITS

Protein

Extremely rich source of highly digestible protein which the body breaks down to make amino acids.

High

Contains all of the essential amino acids used for growth & maintenance of our body.

Kilojoules

Energy is measured in kilojoules.

Low

Weight gain can occur with a highenergy diet.

Sodium (salt)

Sodium levels in seafood are generally low

Low

Excess dietary sodium can lead to high blood pressure and associated medical problems.

Fat (oil)

Seafood is generally low in fat with a high proportion of nutritionally valuable polyunsaturated fats.

Low

Nutritionists urge to reduce the relative level of saturated fats compared with monounsaturated and polyunsaturated fats.

Cholesterol

Fatty acid make-up (low saturated fatty acid and high omega-3s, tend to balance the risk of high cholesterol).

Low

High cholesterol levels increase the risk of coronary heart diseases, refer below.

SFAs increase LDL “bad” cholesterol and decrease protective HDL “good” cholesterol.

Low

(SFAs) are considered a risk factor for certain diseases, refer above. Seafood contains very low levels of SFAs. Seafood is a good source of MUFAs which is thought to reduce the incidences of coronary heart disease and some cancers. Olive oil is a common plant source of MFAs.

FATTY ACIDS Saturated fatty acids (SFA)

Monosaturate MFAs have a positive effect on d fatty acids cholesterol levels by reducing (MFA) undesirable LDL cholesterol increasing HDL.

High

Polyunsaturate Seafood species are an excellent d fatty acids source of PUFAs, in particular the (PUFA) essential omega-3 & omega-6 fatty acids.

High

Australian seafood has 10-100 times higher levels of important PUFAs than do other animals such as beef, lamb or chicken. Evening primrose oil is a common plant source of PUFAs.

OMEGA-3 & OMEGA-6 FATTY ACIDS Seafood contains generally high levels of the following important, nutritionally valuable polyunsaturated fatty acids (PUFAs) Omega-3 (EPA and DHA)

Eicosapentaenoic acid–EPA and docosahexaenoic acid-DHA which lower the risk of certain disease.

Omega-6 (AA)

Arachidonic acid-AA

High

The omega-3s EPA & DHA lower the risk of coronary heart disease, high blood pressure, inflammatory diseases, rheumatoid arthritis, and are important in the retina and brain development of infants. They may also protect against some forms of cancer, childhood asthma, obesity and diabetes. Essential for growth and general wellbeing.

PS

26/02/06


B ARRAMUNDI Lates calcarifer WILD CAUGHT BARRAMUNDI

FILLET

WILD CAUGHT BARRAMUNDI COMMON NAMES Barra, Giant Perch, Silver Barramundi SEASON 1 February to 30 September (available frozen all year) WEIGHT 3 - 20 Kg, (5 Kg average) CATCH METHOD Gillnets, in coastal estuaries and river mouths CATCH/FISHERY Northern Territory region primarily in the Arafura Sea east of Darwin and the Gulf of Carpentaria STORAGE Fresh: store between -2oC and +2oC Frozen: store below -18oC BEST BEFORE Fresh: 4 days from date supplied Snap Frozen: 12 months from date packed COOKING Baking, grilling, frying, BBQ and smoked FLESH White, with a large pale cream flake FLAVOUR The white flesh, which is soft, moist and delicate, is held in great esteem and their table quality is renowned worldwide BARRA WINGS Edible, very flavoursome and superb crispy deep fried then served whole WINES Medium-bodied, crisp, dry white wine. “One of the best know and popular foodfishes in Australia” NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.9 g Kilojoules na % of Total Fat Protein na 43% (SAT) Saturated fatty acids of Total Fat Sodium na 26% (PUFA) Polyunsaturated fatty acids Cholesterol 45 mg 32% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 11 mg & DHA 50 mg Omega-6 oils, AA 57 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS01 01/01/06


B LACK T IP S HARK Carcharhinus tilstoni, C. sorrah WHOLE FISH

WILD CAUGHT SHARK

FILLET

COMMON NAMES Blacktip reef shark, sorrah shark, tropical shark SEASON All year WEIGHT 1 - 50 Kg, (3 Kg average) CATCH METHOD Net CATCH/FISHERY Throughout the NT region STORAGE Fresh: store between -2oC and +2oC Frozen: store below -18oC BEST BEFORE Fresh: 4 days from date supplied Frozen: as per packaging date mark COOKING Excellent for soups, curries, grilling and frying Texture great for kebabs, curries, fish cakes and have been commonly used for the traditional “fish and chips” FLESH Moist and tender with a fine creamy texture FLAVOUR Not as strong flavoured as other shark species, a rather smaller shark therefore the flesh is sweeter and delicious. WINES The flavoursome flesh of the shark can be accompanied by a wide array of wine styles, although young wines with citrusy, acidic features are best. A sparkling style such as a pinot-chardonnay would enhance the flavours. “Considered by some, as an alternative to mackerel, swordfish and Barra.” NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.9 g Kilojoules 420 (100 cal) % of Total Fat Protein 21.2g 38% (SAT) Saturated fatty acids Sodium 90mg 44% (PUFA) Polyunsaturated fatty acids Cholesterol 36 mg 18% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 17 mg & DHA 252 mg Omega-6 oils, AA 30 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS18 01/02/06


G OLDBAND S NAPPER Pristipomoides multidens WHOLE FISH

WINGS

WILD CAUGHT GOLDBAND SNAPPER COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE

COOKING FLESH FLAVOUR WINE

FILLET

Jobfish, Sharptooth Jobfish All year 1 Kg - 7 Kg (2.5 Kg average) Traps and demersal long lines Northern Territory region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Baking, grilling, frying, steaming whole or score well both sides and deep fry Firm flaky flesh peritoneum silvery white to translucent flesh Soft and moist with a delicate flavour, very good eating Suitability to a range of cooking methods allows a variety of robust reds and white flavoured wines.

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.4 g % of Total Fat 35% (SAT) Saturated fatty acids 48% (PUFA) Polyunsaturated fatty acids 17% (MUFA) Monounsaturated fatty acid Omega-3 & 6 oils and other nutritional facts not available.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS02 01/01/06


G OLDEN S NAPPER Lutjanus johnii

WHOLE FISH

WILD CAUGHT GOLDEN SNAPPER COMMON NAMES Seaperch or Golden Snapper

FILLET

‘In Australia this causes confusion with a well know bream Pagrus auratus, that is marketed as ‘Snapper’ SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE COOKING FLESH FLAVOUR

WINE

All year 90 cm-12.4 Kg (5 Kg average) Hook, net Throughout the Northern Territory region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Baking, grilling, frying and steaming Silvery white to translucent Considered excellent eating, moist, soft with a mild yet generous flavour Arrange of wines can be served including semillon-savignon blanc blends.

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.4 g % of Total fat 48% (SAT) Saturated fatty acids 35% (PUFA) Polyunsaturated fatty acids 17% (MUFA) Monounsaturated fatty acid Omega-3 & 6 oils and other nutritional facts not available.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS03 01/01/06


G RUNTER B REAM/ J AVELIN Pomadasys kaakan WHOLE FISH

FILLET

WILD CAUGHT GRUNTER BREAM or as more commonly known ‘JAVELIN’ COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE COOKING FLESH FLAVOUR WINE

Javlin, Smallspot Javelin, Spotted Javelin All year 70 cm - 5.1 Kg (2.2 Kg average) Gillnets Throughout the Northern Territory region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Baking, grilling, frying and steaming Silvery white to translucent Excellent foodfish with firm flesh and a distinctive mild sweet flavour A fruit-driven, less acidic style of wine is suitable accompaniment

Make a characteristic grunting sound by grinding the teeth in the back of the throat when landed hence the name Grunter. NUTRITIONAL FACTS: % of Total fat

per 100 g flesh, total fat (oil) Currently, Not Available

Omega-3 & 6 oils and other nutritional facts not available.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS04 01/01/06


J EWFISH Protonibea diacanthus WHOLE FISH

FILLET

WILD CAUGHT JEWFISH COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE COOKING FLESH FLAVOUR WINE

Black Jew, Spotted Jew All year, peaking April - October 2 - 20 Kg, (8 Kg average) Hook and net Northern Territory region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Baking, grilling and frying Pale oyster colour with a moist, firm large flake It is mainly marketed whole or gutted and frozen, the flesh is of good eating quality Select a good herbaceous sauvignon blanc if used in a plain cooked dish.

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) % of Total fat Currently, Not Available Omega-3 & 6 oils and other nutritional facts not available.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS05 26/02/06


L IVE F ARMED M USSELS from Kinkawooka Shellfish, Boston Bay, SA (de-clumped, scrubbed and de-bearded) POT READY BOSTON BAY MUSSEL - use the “Pot Ready” live mussels exactly as you would an uncleaned mussel.

FARMED, LIVE MUSSELS LOCATION SEASON WEIGHT FARM METHOD STORAGE

BEST BEFORE COOKING

FLESH FLAVOUR WINE

Upon Receiving ‘Live Pot Ready’:

You should open the boxes, remove any excess liquid from the molten ice and re-ice, covering the sealed bags.

Coffin Bay, South Australia All year Grading program (65-85mm), > 37% meat to shell ratio Quality controlled, “Rope” farms Fresh: store between +2oC and +4oC (storing at temperatures below +2oC will kill them) Live: “Pot Ready” Vacuum Packed 7-10 days from harvest Can be re-heated in the unopened bag in a microwave, pot of boiling water or the bag opened and steam, sauté, stir fry bake or use in your favourite sauce Soft texture, creamy colour A delicate sweet flavour Where the strong flavour of the mussels dominates the dish ie: poaching choose a wooded white wine style to accompaniment.

Once the Bag Has Been Opened: 1. 2. 3.

Place in a container with drainage holes in the bottom Cover with a thin material that will allow the water through Place a layer of ice on top of the material The melting ice will keep the mussels chilled and keep their high quality for several days after the bag has been opened. This is because the mussel is in a very relaxed state when held under chilled conditions. They are not DEAD. If held under fresh running water, they will close.

NUTRITION & OTHER FACTS:

Currently, Not Available

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS06

01/01/06


FARMED PACIFIC OYSTERS Crassostrea gigas

OYSTER FARMS

FARMED LIVE PACIFIC OYSTERS FARM LOCATIONS SEASON WEIGHT FARM METHOD STORAGE BEST BEFORE COOKING FLESH FLAVOUR WINE

South Australia: Ceduna, Coffin Bay, Smoky Bay, Streaky Bay and Franklin Harbour March - December, best in June - October Bistro/Buffet size: 50mm - 60mm Hatcheries (juvenile oysters) Live: store between +2oC and +4oC Frozen: as per packaging date mark Live:10 days from harvest Frozen: as per packing date marked Sauté, grill or al natural Soft texture, creamy colour Creamy and sweeter than the average oyster The classic accompaniment to a natural oyster is a rancy acidity to settle the aromatic characters that oysters possess.

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 1.0 g Kilojoul 378 (90 cal) % of Total Fat es 11.1 g 43% (SAT) Saturated fatty acids of Total Fat Protein 106mg 26% (PUFA) Polyunsaturated fatty acids Sodium Cholesterol 27 mg 32% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 136 mg & DHA 142 mg Omega-6 oils, AA 30 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS07

01/01/06


Q UEENFISH Scomberoides commersonianus WILD CAUGHT QUEENFISH

WILD CAUGHT QUEENFISH FILLET

COMMON NAMES Skinnyfish, Talang Queenfish SEASON All year WEIGHT Whole 1 - 7 Kg CATCH METHOD Net CATCH/FISHERY Northern Territory region STORAGE Fresh: store between -2oC and +2oC Frozen: store below -18oC BEST BEFORE Fresh: 4 days from date supplied Frozen: 12 months from date packed COOKING Bake, grill, poach, fry, dried and salted FLESH Firm with a pale reddish brown flesh colour FLAVOUR Good medium flavour with a wide range of cooking methods WINES An aromatic cool climate sauvignon blanc or Riesling, if cooked as a spicier dish then a sparkling wine is recommended WARNING NOTE Have been responsible for some causes of ciguatera fish poisoning. “They are considered holy by some Chinese ethnic groups” NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.6 g Kilojoules na % of Total Fat Protein na 34% (SAT) Saturated fatty acids Sodium na 53% (PUFA) Polyunsaturated fatty acids Cholesterol 25 mg 13% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 11 mg & DHA 120 mg Omega-6 oils, AA 29 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS16

26/02/06


R ED E MPEROR Lutjanus sebae

WHOLE FISH

FILLETS

WILD CAUGHT RED EMPEROR

“Some confusion with Red Snapper and Saddletail Snapper as they look similar and are closely related”

SOUP STOCK

SEASON All year WEIGHT 1 - 13 Kg (3 Kg average) CATCH METHOD Hook, trap, net CATCH/FISHERY Northern Territory waters STORAGE Fresh: store between -2oC and +2oC Frozen: store below -18oC BEST BEFORE Fresh: 4 days from date supplied Frozen: as per packaging date mark COOKING Baking, grilling, frying and steaming FLESH Very white when cooked, medium to large flake, stunning fish for display FLAVOUR Excellent to eat, firm and juicy with a delicate medium flavour, a very popular foodfish in Australia WINE With its spectacular bright red head and skin a young, lemony Riesling suits well. NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.4 g Kilojoules na mg Cholesterol 22 % of Total Fat Protein na 35% (SAT) Saturated fatty acids Sodium na 48% (PUFA) Polyunsaturated fatty acids 17% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 11 mg & DHA 50 mg Omega-6 oils, AA 57mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS08 01/01/06


R OBINSON’S S EABREAM Gymnocranius grandoculis

WHOLE FISH

WINGS

WILD CAUGHT ROBINSON’S SEABREAM COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY

FILLETS

STORAGE BEST BEFORE COOKING FLESH

WINE

Bigeye bream, coral bream, Robinson’s seabream All year 80 cm-5 Kg (2.4 Kg average) Lines and trawling Throughout the Northern Territory region, offshore near coral & rocky reefs region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Baking, grilling, frying and steaming whole Yellowish-white often with silvery patches FLAVOUR A sweet and distinctive taste, are good eating and are great for pan frying or baking whole A less acidic style of wine try a Riesling or a Semillon .

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) % of Total fat Currently, Not Available Omega-3 & 6 oils and other nutritional facts not available.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS09 01/01/06


R OCK C OD Epinephelus species

WILD CAUGHT ROCK COD COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE COOKING FLESH

FLAVOUR

WINE

Specklefin rockcod All year 35 cm - 0.9 Kg Nets and trawlers Throughout the Northern Territory region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date of delivery Frozen: as per packaging date mark Fried, barbequed, baked or steamed Skin is best distinguished in having wavy lines and pale blotches along the sides, flesh course and thick flakes Highly regarded table-fishes with white flesh and excellent flavour and texture, juicy and popular for their low oiliness The wine needs to be dry and reasonably forceful with blends of chardonnay, Semillon or other wine varieties.

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.6 g % of Total Fat Kilojoules na 43% (SAT) Saturated fatty acids Protein na 26% (PUFA) Polyunsaturated fatty acids Sodium na Cholesterol 27 mg 32% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 13 mg & DHA 152 mg Omega-6 oils, AA 25 mg

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS10 01/01/06


S ADDLETAIL S NAPPER Lutjanus malabaricus WHOLE FISH

WINGS

WILD CAUGHT SADDLETAIL SNAPPER/ RUBY EMPEROR

FILLETS

COMMON NAMES Ruby Emperor, Saddletail Seaperch, Red Bass, Red Snapper, Saddletail, ‘Sometimes erroneously marketed as ‘Red Emperor’ SEASON All year WEIGHT 1-12 Kg (2 Kg average) CATCH METHOD Hook, trap, net CATCH/FISHERY Throughout out the Northern Territory region STORAGE Fresh: store between -2oC and +2oC Frozen: store below -18oC BEST BEFORE Fresh: 4 days from date supplied Frozen: as per packaging date mark COOKING Grilling, pan frying and steaming whole FLESH Exceptional quality, integument white flesh with large pocket scales FLAVOUR A delicate, yet generous, sweet flavour with a white flaky, moist and creamy WINE A range of wines can be served including chenin blanc and semill0n-savigion blanc blends. NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.4 g Kilojoules na % of Total Fat Protein na 31% (SAT) Saturated fatty acids Sodium na 53% (PUFA) Polyunsaturated fatty acids Cholesterol 21 mg 16% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 11 mg & DHA 117 mg Omega-6 oils, AA 38 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS11 01/01/06


R ED (S CARLET ) S NAPPER Lutjanus erythropterus WHOLE FISH

FILLETS

WILD CAUGHT SCARLET (RED) SNAPPER COMMON NAMES Crimson Seaperch, Crimson Snapper, Saddetail Seaperch, Scarlet snapper SEASON All year WEIGHT 0.7 - 4 Kg (1.2 Kg average) CATCH METHOD Hook, trap, net CATCH/FISHERY Northern Territory region STORAGE Fresh: store between -2oC and +2oC Frozen: store below -18oC BEST BEFORE Fresh: 4 days from date supplied Frozen: as per packaging date mark COOKING Suitable for soups, curries and steaming FLESH Moist, moderately firm oyster white colour when cooked, medium sized flake FLAVOUR Mild flavour which absorbs other flavours readily, appeals to different ethnic markets WINE A range of wines can be served including chenin blanc, colombard, and Semillon blanc blends. NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.5 g Kilojoul na % of Total Fat es na 35% (SAT) Saturated fatty acids of Total Protein Fat na 48% (PUFA) Polyunsaturated fatty acids Sodium Cholesterol 21 mg 17% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 11 mg & DHA 117 mg Omega-6 oils, AA 38 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS12 01/01/06


S PANISH M ACKEREL Scomberomorous commerson WHOLE FISH

FILLETS

WILD CAUGHT SPANISH MACKEREL COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE COOKING FLESH FLAVOUR

WINES HEALTH NOTE

Mackerel, Maco, Spaniard All year, peaking September - October 2 - 15 Kg, (7 Kg average) Hook Throughout the NT region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Poach, grilling, frying and smoked Firm and moist with a smooth medium to large flake, light pink to white The flesh is considered to be of high quality and is reputed to have good keeping qualities and is among Australia’s most popular commercial fish species A racy sauvignon blanc or if in a curry best complimented by a sparkling red. Excepted Northern Territory fishing practices negates the formation of ciguatera and scrombroid fish poisoning for Spanish Mackerel caught in the NT waters.

“Considered by some to be the best BBQ fish in Australia.” NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 3.0 g Kilojoules na % of Total Fat Protein na 38% (SAT) Saturated fatty acids Sodium na 44% (PUFA) Polyunsaturated fatty acids Cholesterol 36 mg 18% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 11 mg & DHA 50 mg Omega-6 oils, AA 57 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800

PS13 01/01/06


T HREADFIN S ALMON Poltdactylus sheridani WHOLE FISH

WILD CAUGHT THREADFIN SALMON FILLETS

COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE COOKING FLESH FLAVOUR

WINE

King thredfin salmon, Threafin, Burnett’s 1st February - 30th September 1 - 15 Kg (3.5 Kg average) Gill net, in coastal estuaries and river mouths, bottom feeders Throughout the NT region, mainly in the Gulf of Carpentaria in shallow waters Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Ideal for kebabs, BBQ, curries, soups and frying Yield thick sizeable and essentially boneless fillets, firm, moist and soft with a very large flake, flakes readily Excellent foodfishes as they feed off prawns, crabs and small worms, medium-sweet flavour Readily absorbs the flavours of other ingredients if complimenting highly flavoured dishes, a light bodied red in the Beaujolais style. “Greatly underrated fish”

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.9 g Kilojoules na % of Total Fat Protein na 29% (SAT) Saturated fatty acids Sodium na 44% (PUFA) Polyunsaturated fatty acids Cholesterol 39 mg 27% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 53 mg & DHA 119 mg Omega-6 oils, AA 46 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS14 01/01/06


T REVALLY Carangoides gymnostethus WHOLE FISH

FILLETS

WILD CAUGHT TRAVELLY COMMON NAMES SEASON WEIGHT CATCH METHOD CATCH/FISHERY STORAGE BEST BEFORE COOKING FLESH FLAVOUR

WINE

None All year 0.3 - 15 Kg (5 Kg average) Gillnets Throughout the Northern Territory region Fresh: store between -2oC and +2oC Frozen: store below -18oC Fresh: 4 days from date supplied Frozen: as per packaging date mark Baking, grilling, frying and steaming The flesh quality varies between species from being pale and dry to dark and oily Consider to be one of the best eating among the tropical trevallies, superb eating qualities, with a strong but not overpowering flavour, excellent marinated Select from flavoured-laden chardonnays or young, cool climate Rieslings

NUTRITIONAL FACTS: per 100 g flesh, total fat (oil) 0.5 g Kilojoul 483 (115 Cal) % of Total Fat es 21.5 g 43% (SAT) Saturated fatty acids Protein 15 mg 26% (PUFA) Polyunsaturated fatty acids Sodium Cholesterol 45 mg 32% (MUFA) Monounsaturated fatty acids Omega-3 oils, EPA 23 mg & DHA 150 mg Omega-6 oils, AA 19 mg.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PS15 01/01/06


Naturally SMOKED BARRAMUNDI Lates calcarifer

GO WILD ... TERRITORY WILDTM SPECIES SEASON WEIGHT CATCH METHOD CATCH/FISHERY WINE

NUTRITIONAL INFORMATION (Per 100g) Energy 885 kj Protein 20.5 g Total Fat 1.2 g Saturated Fat 0.2 g Carbohydrate Less than 0.1g Sugars Less than 0.1g Sodium 550 mg

NATURALLY SMOKED WILD-CAUGHT BARRAMUNDI DESCRIPTION INGREDIENTS

STORAGE COUNTRY OF ORIGIN - AUSTRALIA Natural Wild-Caught Barramundi supplied by Ilic Holdings, Darwin, Northern Territory, Australia. Smoked by Old London Road Smoked Seafood Company. 54-58 London Road, Mile End, South Australia 5031. Ph (08) 8152 0815.

REAL NT WILD CAUGHT Barramundi 1 February to 30 September 3-20 Kg (5 Kg average) Gillnet Northern Territory region Select a racy sauvignon blanc to compliment the smoked flavour.

LOOSE PACKAGING WEIGHT SHELF LIFE “BEST BEFORE” VACUUM PACKAGING WEIGHT (VACUUM) SHELF LIFE (VACUUM)

Ready to eat, naturally smoked Barramundi trunk/fillets Barramundi Trunk, salt, mineral salt (E451,E452,E500), sucrose, antioxidant (E316), preservatives (E250), hydrolysed vegetable protein (soya), brown sugar, natural smoke Fresh: Stored at 0oC - 4oC Frozen: Freeze below -18oC.

Cardboard carton lined with butchers paper Net weight as specified by customer Fresh: 21 days from date packed and when stored at 0oC- 4oC Frozen: 6 months. Cyrovac As per vac pac label “Best before” 75 days from when packed and stored at 0oC- 4oC.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800

PSs01 18/02/06


SMOKED KING SALMON Poltdactylus sheridani

GO WILD ... TERRITORY WILDTM SPECIES SEASON WEIGHT CATCH METHOD CATCH/FISHERY WINE

NUTRITIONAL INFORMATION (100g per serve) Energy 448 kj Protein 23.9 g Total Fat 0.3 g Saturated Fat 0.1 g Carbohydrate 1.8g Sugars Less than 0.1g Sodium 600 mg COUNTRY OF ORIGIN - AUSTRALIA Natural Wild-Caught Threadfin Salmon from the Northern Territory of Australia. Smoked by Old London Road Smoked Seafood Company. 54-58 London Road, Mile End, South Australia 5031. Ph (08) 8152 0815.

REAL WILD CAUGHT King Threadfin Salmon 1 February to 30 September 1-15 Kg (3.5 Kg average) Gillnet, in coastal estuaries and river mouths, bottom feeders Throughout the NT region, mainly in the Gulf of Carpentaria in shallow waters Readily absorbs the flavours of other ingredients if complimenting highly flavoured dishes, a light bodied red in the Beaujolais style.

NATURALLY SMOKED WILD-CAUGHT THREADFIN SALMON DESCRIPTION

INGREDIENTS

STORAGE LOOSE PACKAGING WEIGHT SHELF LIFE “BEST BEFORE” VACUUM PACKAGING WEIGHT (VACUUM) SHELF LIFE (VACUUM)

Ready to eat, naturally smoked Threadfin trunk/fillets Salmon, salt, mineral salt (E451,E452,E500), sucrose, antioxidant (E316), preservatives (E250), hydrolysed vegetable protein (soya), brown sugar, natural smoke Fresh: Stored at 0oC - 4oC Frozen: Freeze below -18oC. Cardboard carton lined with butchers paper Net weight as specified by customer Fresh: 21 days from date packed and when stored at 0oC- 4oC Frozen: 6 months. Cyrovac As per vac pac label “Best before” 75 days from when packed and stored at 0oC- 4oC.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email darwinfishmarket@bigpond.com

PSs02 18/02/06


SMOKED BARRAMUNDI DIP with Tomato and Lemon Myrtle

WHOLE FISH

Lates calcarifer GO WILD ... TERRITORY WILDTM

NUTRITIONAL INFORMATION

(Serving per pack - 10. Serving size 20g)

AVERAGE PER 100G ENERGY

847.4kj 202.4cal PROTEIN 7.2 g FAT -total 13.1g -saturated 8.4g Carbohydrate 8.6g -sugars 8.3g Sodium 509.0mg

BARRAMUNDI COUNTRY OF ORIGIN - AUSTRALIA Natural Wild-Caught Barramundi supplied by Ilic Holdings, Darwin, Northern Territory, Australia. Made in Australia from local and imported ingredients. Manufactured by Copperpot Pâté (Est. No.2008) 2 Turin Place, Salisbury South, South Australia, South Aust. 5106. Tel +61 8 8281 7710. Toll Free 1300 888 281. www.copperpot. com.au

SPECIES SEASON WEIGHT CATCH METHOD CATCH/FISHERY WINE

REAL NT WILD CAUGHT Barramundi 1 February to 30 September 3-20 Kg (5 Kg average) Gillnet Northern Territory region Select a racy sauvignon blanc to compliment the smoked flavour.

NATURALLY SMOKED WILD-CAUGHT BARRAMUNDI DIP DESCRIPTION

Ready to eat, naturally smoked Barramundi Dip with Tomato and Lemon Myrtle

INGREDIENTS. BASE: NEUFCHATEL 36.0%, HORSERADISH , RED ONION, RED CAPSICUM, SOUR CREAM, SALT, DRIED DILL TIPS, DRIED CHIVES, LEMON MYRTLE OIL, LEMON JUICE CONCENTRATE, WATER, WHITE PEPPER, SMOKED BARRAMUNDI. TOPPING: TOMATO PASTE BRIX , VINEGAR, TOMATO CRUSH, SUGAR - WHITE, SALT, GUAR/XANTHIN, LEMON MYRTLE POWDER, HORSERADISH. RECIPE: BASE 150G, TOPPING 60g. (May contain traces of nuts and sesame seeds). STORAGE SHELF LIFE

Keep refrigerated 0º to 4º C. Use within 5 days of opening.

BARRAMUNDI supplied by Ilic Holdings, Shed 5, Fisherman’s Wharf, Darwin, Northern Territory Australia. Tel +61 8 8941 2522. RECIPE BY ANDREW FIELKE.

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email admin@carmelsseafood.com.au

PSd01

18/02/06


FINFISH SPECIFICATION All Australian and NT Seafood General Fin-Fish Assessment Sheet The assessment checks listed below are specific to finfish; some entries ie: gills, relate to only whole finfish, and others ie: flesh colour relates only to fillets. The eyes, gill, scales and slime of finfish, generally deteriorates faster than the flesh.

FRESH

Overall Appearance : Glossy, shiny, moist, firm looking flesh. Taste: : Natural flavours, no chemical. Colour : Refer to individual finfish sheets for details. Visual Appearance : Refer to individual finfish sheets for details. Eyes : Shiny clear eyes, protruding and intact. Sensory & Visual : No off or unpleasant odours, gills red, no slim. Shape : Standard fillet shape, or portioned. Flesh : Moist, firm, elastic, white/pink usually translucent.

FROZEN

Sensory & Visual : No off or unpleasant odours, slim and evenly frozen. Texture : Hard, no freezer burn, ice crystals or damaged.

QUALITY Physical Damage Parasite/Pests

: No foreign matter ie: sand, mud, grease, insects on external surface, gills, fillets or in body cavities. : No Parasites, worms, diseased fish or deformities.

PACKAGING Primary Secondary Labelling

SAFETY Shelf Life Safety

Chemicals Validation Food Safety

: Vacuum sealed bags (app 1kg-2.5kg) on ice. : Styrofoam, trays (shop only) or cardboard box. : Best before date, vendor/suppliers’ details, net weight, storage conditions, species and Product of Australia. : Six days from date processed, provided on label. : Acquired from Commercial Licensed Fisherman and comply with Australian Food Standards Code. : Natural flavours, no chemical or chemical residue. : Scientific data and laboratories results, compliance to FSANZ specifications. : refer Work Instruction # 17

DARWIN FISH MARKET ABN 5650 440 4745 Shed 5, Fisherman’s Wharf, Frances Bay Drive NT Australia 0800 Phone 8941 2522. Fax 8941 2533. Email admin@carmelsseafood.com.au

PS

26/02/06

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Carmel's Seafood Market Seafood & Wine Information  

We have compiled this informative guide including species profiles, nutritional facts, how to prepare and store your seafood and finally, ma...

Carmel's Seafood Market Seafood & Wine Information  

We have compiled this informative guide including species profiles, nutritional facts, how to prepare and store your seafood and finally, ma...

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