“Our main game is wholesale for restaurants and buying services for large fish shops and restaurants. The only challenge is the very early starts. I start 2-2.30am for the wholesale division of our business and then roll into the retail side, putting in 13 to 17 hours depending on the day. Chasing payments and the long hours are probably the only challenge of this business, otherwise it’s a cruisy business. I’ve worked in and owned restaurants since I was about 18. Late nights and a young family didn’t work, so I threw myself into wholesaling.”
“For our basic fish and chips we serve basa. I wanted to make it a hake or flathead, but the employees and the customers said ‘No! Don’t touch it!’ So we kept it on. But we have a lot of fresh Australian and New Zealand fish that we offer, for example $25 for pretty much any fish they want, with salad or chips; or $30 if they want both salad and chips. I think that’s a pretty good deal, don’t you?”
“We’re open 7 days, 11am to 7pm, except for Fridays, which is a big fish day, when we’re open 10am to 8pm, and we close on Sundays at 3pm. But as summer comes around, if there’s a demand we’d be happy to open longer.”
Instagram: freshoffthefloor@marrickvilleseafood
Ph 02 8018 7722
187 Marrickville Rd, Marrickville NSW 2204
