Illustration by Rupert Bottenberg

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Sustainable Seafood: Sydney, Australia

Five stops on my crustacean vacation in Sydney, written for onAir, Air Canada’s monthly newsletter.

1. To get myself in an aquatic frame of mind, I start by heading to the venerable Sydney Fish Market, the city’s source for all things fishy since 1945. It’s also the largest fish market in the southern hemisphere and the second largest in the world (after Tokyo’s Tsukiji). The hustle and bustle involved in moving 13,000 tonnes of seafood annually is evident in the weekday wholesale auction (open to the public on Mondays and Thursdays). An average of 100 species – from blue mussels from Victoria province to Tasmanian salmon fillets – are sold every day to the city’s merchants and restaurants.

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