News & Seafood Recipes We Love

Oyster Reef Restoration Oyster reefs, once abundant along the Australian coastline, are ecologically vital and critically endangered with only 10% remaining. Shellfish reefs provide habitat for marine life, filter water to improve quality and protect the coastline from erosion.  Pollution...

Ceviche, a popular dish originating from the coastal regions of Latin America, has captured the hearts and palates of food enthusiasts around the world. With its vibrant colours, bold flavours, and emphasis on fresh ingredients, ceviche has become a beloved culinary delight. In this recipe blog, we delve into the origins, preparation, and diverse variations of this refreshing seafood dish.

From the ancient civilizations of the Mediterranean to the traditional diets of East Asian cultures, the consumption of fresh seafood has been a staple in the diets of coastal communities around the world. Today, fisheries and aquaculture supply over 1.5...

This is a quick and easy mid-week dinner that will delight the whole family. There are many different ways you can prepare this dish. We’ve opted for our favourite Stir Fried Garlic Prawns with Udon Noodles. They make the yummiest leftovers for lunch the next day too!

Dusky Flathead is the largest of the Australian flathead species and can be recognised by the patterns on the pectoral and caudal fins. In terms of nutrition, flathead has as much protein as meat but a lot less fat and all Australian white fish have been deemed as having enough omega 3 to be considered a good source of this essential nutrient.

There is a perception that the seafood industry is a male dominated industry and whilst this is true, 24% of the Australian workforce is actually female. In 2015 the United Nations produced a report that found that 50% of the workforce along the global seafood supply chain were women.

This month we’ve decided to put a Japanese spin on our classic oyster recipe with a zesty Japanese vinaigrette. We love this recipe with the creaminess of Sydney Rock Oysters but for a genuine Japanese experience, Pacific Oysters are more accurate, as they originated in Japan.

Plastic in our Oceans Plastic in our oceans is now widely regarded as a global crisis. With over 8 million metric tonnes of plastic entering the ocean every year, it is estimated that there are 15 to 51 trillion pieces of...

Lake Macquarie is Australia’s largest coastal lake, although it is more accurate to describe it as a seaboard lagoon. Measuring a shoreline circumference of 174 km and a cover of around 110 km2 with a catchment of 700 km2, it...

Spaghetti alle Vongole is a seafood pasta dish originating in Naples, Italy that couples pasta with clams. This simple Neopolitan recipe packs a powerful punch and as with most simple dishes, the quality of the ingredients is paramount to its success.

Sydney Fish Market is much more than a retail centre selling seafood to consumers. It is the thriving beating heart of the seafood industry for NSW. Our blog this month takes a look at this fascinating business, the redevelopment that’s due to be completed in 2024 and the Italian heritage that continues to influence how we celebrate the seafood industry in our state.

We’ve got the simplest and most divine way to serve your freshly shucked oysters. You can’t muck this one up, we promise. It’s so easy, quick to prepare and yummy that we’re sure you’ll be dishing up Classic Oyster Mignonette every date night and plenty of other nights too.

Despite having one of the largest fishing environments in the world, our fisheries and aquaculture industry are primarily focused on just three products: salmonoids, rock lobsters and prawns which make up over 60% of the value of production.

If we took a poll and asked Australians what food best represents summer to them, the chances are that the two heroes of this dish would be high on the list. Juicy, ripe mangoes and fresh seafood are the stuff of family BBQs and celebrations all around Australia. 

The simplicity of this month’s recipe is perfect - no slaving away at a hot stove for longer than a few minutes - and best of all, it packs a mighty flavour punch and is super healthy. 

Scallop meat is sweet, delicate and tender and is not difficult to prepare. Our recipe below provides three different ways to serve this popular mollusc but if you are running short on time and just want to enjoy yourself with family and friends without the hassle of cooking, we sell some delicious ready-made flavoured butters that provide the ultimate short cut (and bonus – no-one ever has to know!)

There is no doubt about it, Australians love their seafood at Christmas time. The associated demand for seafood at Christmas time is extraordinary. Here at Dawsons last Christmas we sold 1.8 tonnes of prawns, 8467 dozen oysters, 115kgs of fresh fish, and 100kgs of crustaceans (bugs, crabs, lobsters).

One of Australia’s most popular summer seafood choices for festive menus is Salmon. A favourite of chefs the world over, we’ve found a delicious recipe that pairs our Atlantic Salmon with the delicate flavours of coconut, lemongrass and ginger, perfectly matched with Asian greens for a healthy and spectacular summer favourite.

‘Tis the season to be jolly and nothing is jollier than seafood paired with the perfect wine on a sunny summer day. With such a wide range of fish and shellfish to choose from and a myriad of different ways to prepare them, there is an equally wide variety of wines to pair them with.

With the weather slowly warming up, we’re all looking to our barbeques, dusting them off and hankering for some sunny days to entertain. This month we’ve found you a recipe that takes advantage of the beautiful Australian wild caught whole squid tubes that we stock here at Dawson's Oyster Supplies. 

There is a growing urgency in the industry which is working hard on a transparent and reliable certification of seafood. Currently there is one certification that is having some success – the Marine Stewardship Council blue tick – or MSC which has more than 400 wild capture fisheries certified around the world.

Whether it be for a small dinner party or a family dinner, a centerpiece of whole baked Snapper looks impressive. This month’s recipe won’t just be impressive, it will explode with the flavours of ginger, lemongrass and chilli and will be a crowd pleaser.