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With this bounty of species arriving each day to our retailers why not take the opportunity to try something new this Christmas?  Or you might even like to viist the co-op's on your summer break, read our go-to road trip guide here.

Day 1

Place: Bermagui Fishermen's Wharf & Co-Op

Species to try: Cockles

All about the Co-Op: Bermagui Fishermen’s Co-Operative was established in 1946, to process and market fish and seafood caught from the port of Bermagui. Over the years since, it has become one of the major suppliers to Sydney Fish Market. Melbourne also receives Bermagui seafood, as do many local businesses in the Bermagui area.

Our Tips: Cockles are a fun way to add something new to your dinner table that the family is sure to enjoy. When buying, look for brightly coloured, intact shells that are closed or close when tapped or gently squeezed. They should have a pleasant fresh sea smell.

One of the best parts about cooking with Cockles is that they don't need much preparation at all. And, due to their biological similarities, Vongole, Pipis, and Cockles can be substituted for one another in recipes, and are often a good substitute for Blue Mussels. Try it out in a simple Italian classic your friends and family are sure to love like Linguine ai Fruitti di Mare.

Day 2

Place: Ulladulla Fishermen’s Co-Op

Species to try: Yellowfin Tuna

All about the Co-Op: Family-run fishing fleets have used the Ulladulla Fishermen's Wharf as a hub since the 1930's, and the local co-operative is a major supplier to Sydney Fish Market. Ulladulla is one of the major longline ports on Australia’s eastern coast - this means there are boatloads of tuna and pelagic species landed there on a weekly basis.  

Our Tips: While tuna can be enjoyed in many ways, high quality Yellowfin is best enjoyed raw. Try your hand at some quickly seared and sliced sashimi, wow your guests with a crudo or even show off your chef skills and make . If raw is not your style, try Spanish Tuna Meatballs for an easy to make tapas style dish that has little to no “fishy” flavor. Even make tuna the centerpiece of your dinner table with a luxury recipe like famed seafood chef Josh Niland’s

Day 3

Place: Hawkesbury Fisherman’s Co-Op

Species to try: School Prawns

All about the Co-Op: The Hawkesbury River, which almost encircles Sydney's Metropolitain area, drains a broad region of New South Wales on the Eastern side of the Great Dividing Range. These nutrient rich waters support the second largest commercial coastal fishery of school prawns and fish in NSW. The Fishermans Co-Op has been in operation since 1951 and has been supplying Sydney with its fresh seafood and oysters ever since.

Our Tips: School Prawns are an often-overlooked prawn that is at the peak of its season over the holidays. Its small size means it makes great bait for anglers; but, if they knew how tasty their bait was, they may think twice before they cast it out. School Prawns are famously sweet. When buying them cooked, you are rewarded for your tedious peeling with a sweet, concentrated bite of prawn. If you can find them green (raw), you can skip the peeling altogether and fry them shell on – they crisp up beautifully. Try your hand at a foolproof recipe here that pairs well with a crisp beer on a hot summer day.

Day 4

Place: Commercial Fishermen’s Co-Op Newcastle

Species to try: Blue Spot Flathead

All about the Co-Op: The Commercial Fishermen’s Co-Op (formerly Newcastle District Fishermen’s Co-Operative) was formed in 1945 to service the needs of the local commercial fishers by way of providing fuel, ice, gas, cold storage, mooring facilities, transport and the marketing of the daily catch of seafood either locally or in Sydney. There are currently 130 shareholder members who work independently in their fishing businesses either in the estuaries, or on their fish/prawn trawlers depending on their individual endorsements. The catches are consigned through one of the Co-Op’s seven receiving depots located over a 200km area between Tuggerah and Seal Rocks.

Our Tips: These appropriately named bottom dwelling fish have a triangular shaped head and a distinct body shape. There are several different types of flatheads, but the Blue Spot are the ones most caught by the fishermen off Newcastle. Sought over by commercial and recreational fishers alike, they are at the peak during the holiday season. These fish are famously eaten in beer batter with chips. In the fishing world, you don’t leave fish to find fish; so here is our favourite Flathead Fillets in Beer Batter. You can thank us later!

Day 5

Place: Wallis Lake Fishermen’s Co-Operative

Species to try: Eastern Rock Lobster

Other Species to look out for: School Prawns

All about the Co-Op: The Wallis Lake Fishermen’s Co-Op first came into effect on 27 May 1947. The Co-Op became the voice of the local fishermen of the area. It formed the central receiving depot to handle the daily catch and distribution of fresh fish, lobster, and crabs daily. It became a group purchasing agent, where the supplies of equipment, and fuel required by the fishermen could be purchased in bulk and sold to its members. Many of the fishermen today are children, grandchildren and great grandchildren of the first fishermen to form the Co-Op back in 1947. The fishermen currently include two local trawling boats (fish/prawns), three lobster fishermen, eight ocean trap and line boats and around 35 estuary fishermen (crabs, fish, Pipis, Cockles and prawns)!

Our Tips: Nothing screams holidays like a bright red Rock Lobster on the dinner table surrounded by friends and family. If you're gearing up to try your hand with a Rock Lobster this holiday season, here are five different recipes to help you decide how to prepare this seafood sensation.

Day 6

Place: Taree Fishermen’s Co-Operative Society Ltd

Species to try: Ocean Jacket (Leatherjackets)

All about the Co-Op: Taree Fishermen’s Co-op is located in the Mid-North Coast on the Manning River. The Manning River is one of only two double delta rivers in the world (having multiple ocean entrances), the other being the Nile River. These entrances, Old Bar and Harrington, allow large amounts of salt to mix with the fresh water creating a brackish environment perfect for many different species. Known for its “Big Oyster”, Taree farms oysters in the Manning River but also produces a wide variety of species including Ocean Jacket (Leatherjacket), Bonito and Sole.

Our Tips: This is not the kind of leather jacket you would want wrapped under the Christmas tree; instead wrap it in foil and toss it on the grill. These fish, like the name suggests, have a leathery skin that is easily removed, like peeling off a jacket. It's been a perfect fish for those on a budget as it has a consistent firm grained flesh and caught in large numbers which means it's affordable. Sold skinless, the fillets are easy to remove from the bone. The firm flesh holds its own in curries but shines on the bone when cooked in the pan or tossed on the grill. Be sure to try it out this holiday season.

Day 7

Place: Laurieton Fishermen’s Co-Op

Species to try: Yellowtail Kingfish

All about the Co-Op: This small, family run Co-Op is nestled between Forster and Port Macquarie on the Mid-North Coast. They send a wide variety of species to Sydney Fish Market depending on the time of year and specialise in wild Kingfish.

Our Tips: Kingfish is a beautiful, streamlined, pelagic fish renowned for its firm flesh and distinct flavor. It has a reputation for drying out quickly when overcooked which means it is a favorite in sashimi and other raw applications. For a refreshing afternoon snack, whip up some Kingfish Ceviche. This recipe gently ‘cooks’ the fish in citrus juice and is perfect for those who don’t like the idea of raw fish. For a bold entrée try Kingfish Crudo with Pink Grapefruit; it is a beautiful way to start off your holiday lunch and is deceivingly easy to throw together. Buon appetito!

Day 8

Place: Macleay River Fishermen's Co-Op

Species to try: Spotted Mackerel

All about the Co-Op: Macleay River District Fisherman’s Co-Op has about 40 local fisherman who supply top-notch quality seafood including seasonally caught fish, Mud Crabs, prawns, oysters, octopus and shellfish. All the fishermen are trained extensively on how to catch, pack and present their seafood to deliver a premium product. The Co-Op currently supplies Sydney Fish Market and over 60 local restaurants, pubs, clubs and seafood outlets.

Our Tips: Spotted Mackerel is a marine fish schooling in open waters sometimes moving into inshore bays and estuaries. While it is similar in appearance to School Mackerel it has smaller spots. Most Mackerel have a distinctive stronger flavor, this means that they are best paired with strong flavors like basil, citrus, garlic, curry, tomatoes, vinegar and smoke. Pairing a strong marinade and a medium oil content makes this fish the perfect match for the grill. Try a chargrilled kebab recipe this holiday season on a hot day, it makes for the perfect wrap or snack.

Day 9

Place: Coffs Harbour Fishermen’s Co-Operative

Species to try: Whiting

Other Species to look out for: King Prawns

All about the Co-Op: For five decades, the Coffs Harbour Fishermen's Co-Operative has been a cornerstone of the local business landscape supporting forty-one members and their families, a team of thirty-six staff, and many local businesses. Renowned for its high-quality seafood, the Co-Op was awarded the Seafood Business Award at Sydney Fish Market's 2024 Seafood Excellence Awards. Coffs Harbour Co-Op seafood is highly sought after by buyers on the SFM floor, and through their wholesale and retail channels for its consistent high-quality.

Our Tips: Whiting is in Aussie classic. Light and flakey, they hold their own in many different styles of cooking. Eastern School Whiting, with their smaller size are best just lightly battered or tossed through flour and pan fired. Sand Whiting, a medium-sized variety, hold up well as a steamed whole fish and can be paired with asparagus & (a variation on mayonnaise using cooked egg yolks instead of raw). King George Whiting, typically the largest of the lot, has a delicate and sweet flavor. These are great on the grill with their edible skin, or can be used in mousseline due to their high collagen content.

Day 10

Place: Clarence River Fishermens Co-Operative

Species to try: Eastern King Prawns

All about the Co-Op: The Clarence River Fishermen's Co-Operative was incorporated in 1945 and has well earned its reputation as one of Australia's most consistent suppliers of quality seafood products. The Clarence River is the largest river on the East Coast of Australia, and the Co-Operative is fortunate to have a large estuary and ocean fleet supplying fresh and local seafood daily. The Co-Operative delivers fresh, frozen or processed seafood Australia-wide and internationally.

Our Tips: Prawns are essential for the holiday season with 55% of Australians surveyed saying prawns are the most essential ingredient for a Christmas down under. Typically, 40% of all prawns consumed in Australia are eaten within that holiday season. King Prawns are a preferred choice often being referred to as Australia's favourite prawn.

With most of the prawns being consumed during the holidays but not caught during these periods, it is commonplace to buy your prawns pre-cooked. Raw (green) prawns have a short shelf life; because of this, prawns are typically cooked or frozen at sea.

So, if you want to beat the holiday masses buying prawns, try buying snap frozen prawns in advance, and defrost them the day before you want to eat them.

Day 11

Place: Ballina Fisherman’s Co-Op

Species to try: Snapper

All about the Co-Op: The Ballina Fishermen’s Co-Operative has been a cornerstone of the aquaculture industry in Ballina and New South Wales since 1946. Situated in the heart of the Ballina LGA, they are the go-to hub for locally sourced seafood, serving as depot, agent, wholesaler, processor, and retailer. The lion’s share of their catch finds its way to Sydney Fish Market, while the remainder is dedicated to satisfying the vibrant local demand. As a locally owned enterprise deeply rooted in Ballina, they're as emblematic of the town as its iconic ‘BIG Prawn’. The area's renowned King Prawn, celebrated for its delectable taste and distinctive sweet flavour, is a testament to the richness of Ballina's local waters.

Our Tips: Snapper is a famed Australian species knows for its bright pink skin, and mild, sweet, flaky flesh. Snapper is typically caught in two sizes, plate sizer and larger. Plate size fish are perfect for steaming or frying whole, while larger sizes will need to have the fillet removed. Once removed, the fillet can be used raw, where it can be a delicious introduction for people who are uncertain about eating raw fish, or made to a hearty meal in the pan or on the grill.

Day 12

Place: Wardell Fishermen’s Co-Op

Species to try: Spanner Crab

All about the Co-Op: Wardell Fishermen's Co-Op is a small family run Co-Op. Their shareholders mainly operate between Tweed Heads and Yamba in the estuary general fishery, ocean beach and in the ocean. This Co-Op specialises in live Spanner Crabs. Chances are, if you're buying a Spanner Crab at Sydney Fish Market, it's come from these hardworking fishermen, along with those from Ballina Co-Op. 

Our Tips: The Spanner Crab is a species of tropical crab prized for its sweet meat. Its claws, after which it’s named, don’t contain as much meat as the body which is bright orange even when uncooked. This medium-priced seafood can be a stunning addition to the dinner table. But if cracking crab legs doesn’t sound like your new holiday tradition, look for pre-picked Spanner Crab meat, available both raw and cooked, in the freezer section of your favourite fishmonger. You can fold the lump meat gently into pastas or even make crab cakes to pair with a poached egg and hollandaise for a new brunch favourite. Get crackin!