Regards Fish & Co.
Tinned fish is commonly overlooked and not given enough credit—it’s delicious, sustainable and just as good as fresh!...
Aussies just love a prawn! Each year, we consume more prawns than any other seafood. We just love how damn delicious and healthy they are. But, did you know that not all prawns are created equal? When you’re buying raw prawns...
Now is definitely a good time to take a close look at your diet and do everything you possibly can to stay healthy. Adding wild caught Alaskan salmon is a great protein source for packing in extra micronutrients like vitamin D, A and...
It’s certainly going to be a different Easter this year but we’re OPEN – Fish & Co at your home! We’re open all Easter long weekend 11am-8pm. Free, contactless home delivery is available to the locals...
We remain open as usual but we need your ongoing support in this crazy time! Order a home delivery via one of the online home delivery platforms we use - Uber Eats, Deliveroo or Menulog or if you live within a 3km radius of either of...
Fish & Co. is collaborating with Vanessa ‘The Hungry Chook’ Miles in Artisan Lane at the Tramsheds to teach you how to make Wild Prawn with Pork Dumplings from scratch....
It’s supremely delicious, Australian and sustainable – it’s Glacier 51 Toothfish and it’s on the menu for Valentines Day. Every fish has a story …but nothing can rival the story however, of Glacier 51 Toothfish,...
Oyster farmer and director of Signature Oysters, Ewan McAsh will be at Fish & Co. this Saturday 25th November from 11am -2pm. He will be demonstrating how to perfectly shuck and taste his oysters. You will have the opportunity to...
Fish & Co will be running a sustainable seafood Pop Up in Artisan Lane this weekend – 14th & 15th October 11am – 2pm. Mexican Fish Tacos $12 Poached Prawn Rolls $12 both equally delicious!! Come and grab yourself a...
Sunday 14th May is Mother’s Day and it’s just around the corner! How are you showing your appreciation to Mum this year? Where does one take one’s mother (or mothers or grandmothers or amazingest aunts) on such an...
Over the Easter Long Weekend we’re open every day. Good Friday is all about the seafood and where better to get it than Fish & Co! We’re open from midday on Good Friday and will stay open for all your seafood needs the...
Friday, March 31st is MSC Sustainable Seafood Day 2017. It's the Marine Stewardship Councils (MSC) annual national event encouraging people to enjoy MSC certified sustainable seafood....
Come and meet Ewan McAsh from Signature Oysters to learn all there is to know about these curiously delicious bivalves called oysters: how they're grown, what affects their flavour, and how to truly taste and .....This event is completed
Go further for Lent and Easter and protect our marine environments by choosing lent sustainable seafood. Earth Day closely follows Easter so it makes for a perfect time to adopt or continue an environmental stewardship mindset....
Find out why wild-caught Alaskan salmon is better than farmed, what's the nutritional difference, the best ways to prepare salmon and where to source true wild salmon....
We're offering a special Valentines Day Seafood set menu at $60 per head. Oysters and prawn cakes for entrees and a generous seafood platter of lobster, squid, prawns, fishcakes & salmon skewers for mains. This event is completed
The Trolley'd boys, Chris and Byron, are rolling in their repurposed Ansett Airline trolleys to the Tramsheds on Valentines night from 5-8pm. These super nice barmen are big on sustainability and that's why ... This event is completed
Why not skip the Fish Market 36hr Pre-Christmas trade, and severe traffic jams, by starting a new tradition. Sit back and relax by Pre-Ordering Online from Fish & Co....
Fish & Co’s wholesaler, Wayne Hulme, of Poulos Bros will be at the Tramsheds in Artisan Lane on Thursday 27th October from 6:45pm, speaking and answering questions about Australian seafood, ... This event is completed
Our company Ballsy Brewing produces our Wild Kombucha signature product. Ballsy is a play on our surnames, Ball & O'Reilly as well as reflecting the traits......
This Pan-fried Hake is quick, simple and super tasty! Tips Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the...
Our NSW / VIC / QLD Fish Our fresh Australian fish is sourced from the reputable fishmonger, Jules Crocker at Poulos Bros. Jules has invested a significant amount of time, energy and funds into the seafood sustainability space. Some of...
Our company Ballsy Brewing produces our Wild Kombucha signature product. Ballsy is a play on our surnames, Ball & O'Reilly as well as reflecting the traits......
My company Signature Oysters is a collaboration of Australia's best Oyster farmers working together to supply restaurants and oysters lovers....
Blue Mussels Sourced from Kinkawooka Shellfish. Established in 1976, Kinkawooka is an owner-operated company located in Port Lincoln, South Australia. Kinkawooka prides itself in maintaining standards of excellence in every facet of...
Hand dived live scallops from Port Phillip Bay. An Australian owned and operated local company. They pride themselves on providing superior live scallops, which are sourced in an environmentally responsible way, by hand diving....
Oysters Sourced from Signature Oysters. Signature Oysters are Australia’s leading hub for high quality oysters direct from farmer to restaurant. They use the Royal Agriculture Society oyster judging standards to benchmark quality and...
Pipis Sourced from Goolwa Pipco, South Australia’s Coorong National Park. Harvested with barefoot, brooms and brawn from remote, pristine beaches in South Australia’s Coorong National Park, these pipes are truly sustainable and tasty...
Diamond Shell Clam. Sourced form Cloudy Bay Clams, New Zealand. Cloudy Bay Clams are pioneers in the industry of harvesting surf clams along the coast of New Zealand. Cloudy Bay Clam's have developed a non-invasive hydraulic "clam...
New Zealand Hake. Our Hake is sourced from the MSC certified New Zealand Hake Fishery. New Zealand hake is harvested mainly by trawl (250 - 800mm) from the South Island, off the east and west coasts and in sub-Antarctic waters....
New Zealand Hoki MSC. Our NZ Hoki is sourced from MSC certified New Zealand EEZ Hoki Fishery. Hoki is one of New Zealand’s most commercially important deepwater fisheries. Hoki are caught by trawling within four main fishing regions...
New Zealand Arrow Squid. Our arrow squid is sourced from the New Zealand Squid Fishery. Arrow squid are a group distinguished by short arrow-like tail fins. They tend to concentrate in areas of nutrient-rich upwelling waters, where...
Australian Banana Prawns MSC. Our Australian Banana prawns come from the MSC certified Northern Prawn Fishery (NPF). Australia’s largest and most valuable prawn fishery, are some of the most abundant and isolated in the world....
Tiger Prawns & Banana Prawns Sourced from MSC certified Australian Northern Prawn Fishery - Austral Fisheries. The Northern Prawn fishery extends across Australia’s top end. 52 vessels are licensed to operate in the MSC certified...
Our Albacore tuna is sourced from the MSC certified fishery Walkers Seafood in Mooloolaba, Qld or NSW. Australia’s first Tuna fishery to achieve the Marine Stewardship Council’s (MSC) global standard for sustainable fishing....
The Alaskan and Canadian Salmon fisheries are some of the best managed and most sustainable in the world. Pacific salmon spawn only once and then they die. 50% of the wild salmon stock is allowed to run the great rivers of this region...
We are part of Community Title agricultural development called Rivers Road Organic Farms, which we set up in 1998 as a way to get others involved in organic farming and to pool our resources with like minded people....
Walker Seafoods Australia is a Queensland based tuna company that operates on the entire east coast of Australia. Our main port for processing and packaging is Mooloolaba....
At Wayward Brewing we strive to make high quality, small batch, local craft beer. Living up to our name, we aim to brew classic, in demand styles which are slightly left of centre....
Sustainable Stories - Katie Swift Cordials - Made by hand, in small batches. There are no artificial colours, flavours or preservatives. The original recipe for Lemon cordial came from my aunt, who was a fabulous cook in country New Zealand....
We often hear this discussion and from time time are asked why our menu isn’t mainly filled with all Australian Sustainable Seafood? There is a quick answer, however to understand this problem we need to go further. To open up...
We are very pleased to announce that after five years of successful operation at the current Annandale premises, we will be moving to the Rozelle Tramsheds, opening at the end of November 2015....
Here are our top 5 clear tips on how to be sure you are purchasing sustainable prawns. Tip 1 – Avoid prawns from South East Asia, if you are unsure why, watch ‘What’s the Catch’ and I’m positive you will...
Mackerel is on the menu tonight so I thought I’d share a simple, delicious recipe with you. Come in and buy your fresh whole mackerel from Fish & Co and give this recipe a try at home – or let us do it for you! Whole...
One of the best ways to be sustainable is to take the pressure off the popular fish species on restaurant menus Under utilised fish once bycatch is now becoming byproduct thanks to master fishmonger Jules Crocker of Joto Fresh Fish and...
Fish & Co is here to provide you with sustainable seafood on your plates this Christmas (and every one to follow). Place you order with us and your wild caught seafood will be packed ready for pick up on the 24th December. Easy! No...
Sydney's first organic, plant-based whole-foods. Sadhana Kitchen, Your Sadhana is your daily spiritual practice, your ritual, what you do consistently and consciously to enliven your everyday. This is Sustainable Stories No 6. Sadhana...
Wild caught Alaskan sockeye salmon has the MSC certification for being sustainable. The fish is deliciously rich in omega 3 with sumptuous red flesh. The salmon is prepared five different ways. Each course will be matched with a...
With wild fish stocks reaching their limit, Mathew form SBS, What's the Catch, sets out to find how else we can continue to supply seafood from an exhausted ocean. Is fish farming the answer?...
Chermoula is a fiery North African spice paste containing, coriander seeds, chilli, garlic and lemon. It comes in many forms from pastes and marinades to colourful salsas where tomatoes and chopped roasted peppers are added. In this...
When our Journey first began here at Fish & Co we planed our business around supporting the best sustainable seafood practices. For us that means supporting fisheries and fisherman catching wild caught fish by adapting their...
Matthew learns how the crucial role of the shark in our oceans is under threat unless we get better labelling laws on flake and the rest of our seafood. Not everyone knows that when we order flake and chips, we are actually eating...
Australians love seafood. We love the oceans our seafood comes from. But while the average Australian now eats roughly double the amount of seafood we consumed in 1975, the amount of fish we can sustainably draw from our oceans for...
Sustainable Stories No 6. Chalmers Wines At Fish & Co we are dedicated to sustainability not only for seafood but also in business. We thought it would be interesting to share a little background on our sustainable partners so you...
Sustainable Stories No 5. The Urban Beehive At Fish & Co we are dedicated to sustainability not only for seafood but also in business. We thought it would be interesting to share a little background on our sustainable partners so...
The shocking truth is about to be revealed and currently it's all legal! Fish & Co proudly features in a new TV documentary series on SBS One, ‘What’s the Catch’ presented by The Gourmet Farmer, Matthew Evans....
* Buy your sustainable Banana prawns from us, $39 per kilo INGREDIENTS 250g of fresh prawns de veined and cut into 1 cm pieces 150g of sweet potato peeled and cut into thin matchsticks 3 x spring onions cut into thin slices freshly...
Numero Uno Artisan Coffee has gone from strength to strength since its humble beginnings in my garage within Sydney. I am just where i want to be and more importantly, thoroughly enjoying myself. I owned and operated a farm working in...
The growing, production, transport and waste of food is the second highest source of carbon pollution after coal power stations. I grow my own food at home, outside in the road gardens our community has built, and I buy from local...
Sustainable Stories No 2. Two Metre Tall Farmhouse Ale & Cider is a Tasmanian business growing in reputation for producing naturally brewed beverages using often rare & hard to find ingredients....
Despite good intentions I find that people are often quite tentative about cooking fish at home, and the results do not always do justice to the beautiful jewelled specimens packed on the ice displays. There is also little information...
When consumers are making reliable, affordable, ethical choices on a daily basis our marine environment’s future will become part of the collective consciousness. Sustainability is not a political move; it is a practical step to ensure...
Sharing the love of Eastern cuisine at Fish Co with exotic spice blends from Sami’s Kitchen matched with wines from the sustainable Chalmers’ vineyards A six course spiced fish feast with all courses matched with award-winning...
This year we are collaborating with Pigeon & Weasel for Earth Hour. Pigeon & Weasel make triple Scented Soy Wax Candles. Hand poured into recycled glass bottles, using paraffin lead free wicks, with unique scents and a...
At Fish & Co the sustainable seafood cafe in Annandale we know where our fish comes from. Being sustainable is not about being posh or High brow it is about every day seafood choices With MSC certification for the Northern prawn...
With running a Sustainable seafood restaurant, one of the challenges is to have enough certified fish on the menu. The Northern Prawn fishery has just received the highly acclaimed blue eco tick from the Marine Stewardship Council for...
Sam Statham from Rosnay Organic Wines will be joining us on the 3oth October at our dinner, ‘The Sustainble Table’. He will be spoiling everyone on the night with their amazing wines and award winning olives....
Fish & Co will be hosting a sustainable three course dinner with matching organic wines on Tuesday 30th October, 7.30pm. Celebrity chef, Tom Kime will create gastronomic magic with sustainable seafood and local, organic Food...
Blackmores Eco Krill is the only Krill oil available in Australia that has been certified as sustainable by the Marine Stewardship Council (MSC). This exclusive high phospholipid extract provides omega-3s for brain, heart & eye...
Fish & Co is participating in Eat Local Feed Global for Oxfam on Sunday 14th October 2012 to launch a week of World Food Day activities throughout the country. Eat Local Feed Global is an intiative to raise awareness and funds for...
Hands on cooking classes with Tom. He cooked for Jamie Oliver’s wedding – so he really knows his stuff! Tom’s classes are relaxed, fun and informative. He will pass on many tips and tricks he has learnt over the years...
We have been waiting a long time for our special shipment from Alaska. Finally it has arrived. Wild caught Alaskan Sock eye Salmon is hitting the pans at a rate of knots....
UK sales of alternative fish and more sustainable species have risen sharply over the last year. To support the future of the oceans it is important to make sustainable choices and use some of these alternative species. In the UK there...
At Fish & Co. we aim to keep things simple and provide some important information about sustainable fish and seafood. We are creatures of habit when it comes to buying fish and an easy way to take the pressure on the most...
Tom talking at Taste 2012...
We are going to be at Taste of Sydney in Centennial Park on Thusrday 8th March from 5.30pm-10pm. Enter our Fish and Co – Dinner for 2 Competition while you are there. We are super excited to be part of the festivals first ever...
At fish & Co. we believe that the fish we consume needs to be sustainable sourced to protect the future of the oceans. Sustainable fish and seafood is not just for restaurants and it is not posh high brow or out of everyday reach...
Competition is the best thing for consumers as it gives people a choice. For fish sake choose fish that is ethically sourced or thee will be none left. The problem is simple we are over fishing our oceans and we are wasting our Marine...
The Fish & Co. Sustainable seafood Statement 2012 At Fish & Co. all our fish is wild caught fish from sustainable sources, both from Australia and New Zealand, and other regions of the world. We at Fish & Co. believe...
Thank you so much to everyone who took the time out to recognise our sustainable beer-battered fish and chips as the BEST in Sydney. Sydney-siders have been asked by 7NEWS and 2UE to vote on what they believe to be the best of in our...
For those of you that have enjoyed our delicious yet sustainable fish and chips… it’s time to let the secret out to the rest of Sydney. Channel 7 is compiling a best of Sydney list and we need your support to get Fish...
Hugh’s Fish Fight is a vital piece of inspiring journalism to help galvanize the consumer about the importance of sustainable seafood. The award winning UK series is now showing on The Life Style Food Channel. Enthusiastic...
June 8th is the next World Oceans Day as recognised by the United Nations since 2008. This is an opportunity to honour to world’s ocean, what better way to celebrate than to dine on some scrumptious sustainable seafood to...
At Fish & Co. The Sustainable seafood cafe in Annandale our aim is not only to provide delicious sustainable seafood to our diners, but, to teach them how to prepare it themselves Our Practical hands on Cooking Masterclasses on...
British and Dutch consumers are increasingly committed to buying sustainable seafood products even in difficult financial times. Independent research shows a 154% increase in consumer spend on sustainable seafood in the UK, and a 50%...
Partly as a result of the most successful Australia Sustainable Seafood Day hosted by the Marine Stewardship Council (MSC) on March 18th, sustainable seafood is the “it” topic on everybody’s lips at the moment, if the...
The last batch of cooking classes called Kids in the Kitchen held at Fish & Co. Â The Sustainable Seafood Cafe, sold out pretty fast. all they need to bring is their enthusiasm for food and learning to cook. It is always very...
Just read an interesting article in the Sydney Morning Herald where they a US government-funded study of toxin levels of tens of thousands of people through a rather unusual means of toenail clippings (!) where they determined that...
At Fish & Co. The Sustainable seafood cafe in Annandale we aim to inspire and educate our customers about how to eat fish and seafood in an environmentally responsible manner. As a chef and seafood restaurateur it is vital to be...
This Friday the 18th March is Sustainable Seafood Day, so if you swallow something from the ocean, do us all a favour and consider it’s species and the fishing practices used to catch it. I’d like to be eating seafood for the...
At fish & Co. The sustainable seafood cafe in Annandale we believe in providing something more to our customers. Not just some great tasting food that people are chattering about, but help and inspiration as to how to be more...
To mark Australian Sustainable seafood day on March 18th 2011 we will be holding a series of events at Fish & Co. The sustainable seafood cafe. At Fish & Co we believe in a combination of education and inspiration to help our...
Well we have started the year with a bang at Fish & Co the sustainable seafood cafe. The Daily Telegraph put us in the top ten venues for fish and chips in Sydney this summer, placing us at No. 4 The fish that we use for our fish...
Through the excellent relationship we have with our wonderful fishmonger, Joto, we were able to recently put some air-freighted MSC-certified Sea Bass on our specials menu. Imagine my delight when I walked into the coolroom to see a...
We have been humbled lately by all the great press and feel we are now getting into stride having ironed out most of the the little niggles that go with starting any business. We are looking forward to our first full New Year and the...
At fish & Co in Annandale we are constantly thriving to bring you delicious wild sustainable seafood from Australia, New Zealand and from around the world. When researching my recent book Fish Tales about Sustainable fisheries...
The feedback has been fantastic, with queues waiting for tables, and some customers establishing themselves quickly as regulars, returning the day after a dinner for take away. Others have been coming back 4-5 times in two weeks. One...
Having completed my advanced wine certificate, I love matching food with specialist wines, particularly ones that have an interesting story and not totally mainstream. We have put together a compact list with some delicious wines. ...
Are we licensed? Can we BYO? These are questions we have been debating over our morning coffee. A coffee may I add, called La Verde that is locally roasted from Numero Uno, which is not only delicious and rich but has great...
Simple, Sumptuous and honest with an excellent sustainable philosophy behind the dishes...
After three weeks of being opened at Fish & Co we have been consistently busy, which has been great. We have all been ironing out the teething problems of starting a new business. We apologise to any one who has been...
The whole project of Fish & Co has come together very quickly. Sajad, Belinda and I have been battling the clock to get everything ready. At one of our tasting dinners we did not have a full quota of chairs, and so I wiped off...
As lovers of seafood we have become acutely aware of the fact that fish stocks are running out all over the world as confirmed in Australia's Sustainable Seafood Guide, published by the Australian Marine Conservation Society and...
Kime avoids over-fished species for more plentiful stocks and uses his experience working everywhere from The River Cafe in London to Darley Street Thai to create a menu that sounds every bit as electric as his CV......
