Tom Kime, Fish & Co Chef
On 19 October the museum is holding a sustainable seafood event on the helideck of HMAS Vampire as part of the Crave Sydney International Food Festival. It’s sure to be a taste sensation, with chef Tom Kime from Fish & Co creating the menu for the night. But, we hear you asking…
What is sustainable seafood?
According to the Australian Marine Conservation Society, ‘three quarters of the world’s oceans are already officially over-exploited or fished right up to their limit’. Sustainable fishing aims to lessen this impact on our oceans and fish species by using more sustainable methods of fishing. The Marine Stewardship Council is a not for profit organisation that is currently setting standards in regards to these methods and sustainable best practice through which fisheries can be certified sustainable.
Make informed choices
The Australian Marine Conservation Society recently launched a sustainable seafood guide to help us make wiser decisions when it comes to consuming seafood. There is also a mobile app, which is handy when you’re out and about.
Sustainable seafood recipes
With these resources we can get creative in the kitchen with more informed seafood choices. There are a lot of tasty recipes on the Marine Stewardship Council website that you might like to check out, but here’s a super easy salmon pattie recipe that I like to make.
Do you have a sustainable seafood recipe? Share your recipe in the comments section to this post.
– 1 can Pink Salmon (The Sustainable Seafood Guide suggests that imported canned salmon from Canada and Alaska are generally from well managed fisheries)
– 1 large potato, boiled and slightly mashed
– Juice from half a lemon
– Small handful flat leaf parsley, chopped
– 1 egg
– Cracked black pepper
– Olive oil for pan frying
1. Remove salmon from tin and remove any bones.
2. Place salmon in mixing bowl and break into chunks.
3. Add potato, lemon juice, parsley, pepper, and mix to combine.
4. Add egg to mixture and combine. Add some breadcrumbs if mixture has become too wet.
5. Make round balls from the mix and roll in breadcrumbs. About six cm in diameter.
6. Place patties on a plate and refrigerate for about 20 mins to help the patties stay in shape.
7. In a frypan, heat some oil over a medium to high heat to shallow fry the patties.
8. Add the patties to the pan and rotate until all sides are golden brown. You can either keep the round ball shape or flatten with a spatula to make a flat pattie.
9. Serve with some salad and tartare sauce. Delicious!
Sustainable seafood at sunset onboard HMAS Vampire
Date: 6.30-9.30pm Wednesday 19 October
Location: Australian National Maritime Museum, Darling Harbour, Sydney
Cost: $75 or members $65.
Bookings essential: Phone +61 2 9298 3655, email email@example.com or book online.