“When I first started in the industry, I had no idea about fish or anything like that. My in-laws offered me a position in the previous shop they had; I could see how hardworking and proud they were. I went there, gave 100 percent and it became a passion. My father-in-law, Sandy, taught me the way to do things; the hard way, the traditional way.”
“What I’ve learnt is that doing the battered stuff from the beginning, from scratch, is an art. So doing a fish and chips, or any of these battered things, doing the preparation first thing in the morning isn’t an easy thing to do but once you’ve learnt it, it’s enjoyable and you become passionate [about it].”
“If I had to choose a battered fish I would go with flathead. It’s an extremely nice and juicy fish when it’s battered. When it comes to the grill, either I’ll go with a nice piece of swordfish or a fresh portion of wild-caught barramundi, or occasionally a salmon — it’s really good as well.”
“Our potato scallops are hand cut and I batter them every morning. We cut about 250 scallops a day and batter them on the spot; it takes about three hours every morning. All our battered products are made fresh every day — we don’t buy anything frozen!”
Phone: 02 9370 5502
www.wildcaughtseafood.com.au
Shop 43, Rockdale Plaza, NSW 2216
