We all know that the Queensland’s coast is synonomous with seafood.
Just after ProBlogger, the most awesome blogging conference on the planet, I was invited by the host city tourism office, Tourism Queensland, to participate in some of the Gold Coast’s best food experiences.
We visited Peter’s Fish Market, around the corner from Palazzo Versace. Under expert Japanese chef Yukio Itaba from the Palazzo Versace, I learned how to choose the freshest seafood.
Look at the eyes of the fish. You want the eyes to be plump, not sunken.
Next, look at the skin. Is it shiny? Or does it look dull? Dull skin means the fish isn’t fresh. Look at the gills also, they should be a rich red colour. The older the fish, the darker that colour goes. Avoid fish with dark brick coloured gills.
Smell it – the fish should smell clean like the ocean. If it smells a bit rank or fishy, leave it.
Buys prawns in their shell with the heads on. This prevent the meat of the prawn drying out. It’s okay to buy frozen prawns too.
Look at the prawn head. If it’s dark colour under the shell, leave it, it’s not fresh. You want it to look clear, or in the case of cooked prawns, nice and pink.
Like fish, smell the prawns. They shouldn’t have a strong smell. If they do, don’t buy them.
When buying cooked crab, same rules apply.
Look at the crab, it should be a bright pink colour. Smell the crab, it should have a slight ocean smell but not reek. And check the gills of the crab – lift the flap on the underbelly of the crab to find the gills – if is it discoloured and dark, the crab is not fresh.
A great place to eat seafood on the Gold Coast if you don’t fancy cooking it yourself is Palazzo Versace. They have four restaurants at the hotel. We ate at Vie Restaurant and Bar. A great location with views over the water. The food focus is locally sourced fresh food prepared simply and elegantly. The food was excellent. I was thrilled to see a Western Australian wine Leeuwen Estate Art Series Riesling on the list. They have a great selection of food and wine.
Chef Yukio has 21 years experience making sushi and sashimi. The seafood he serves is beautifully fresh. They also run cooking master classes at Palazzo Versace – if you like sushi, then take a class to learn under this Japanese expert.
I won’t share photos of the sushi I rolled – put it this way, if this was an exam, I’d have failed! I’m not ashamed to say that I prefer to eat sushi than make it myself.
Sea World Drive
Main Beach QLD 4217 Australia
Toll Free (Australia) 1800 098 000
Tel +61 7 5509 8000
Fax +61 7 5509 8888
Great how-to post Di! No more skanky prawns or crabs at Casa de Thomas
Thanks Ben. I thought the tip about a clear prawn head was a good one. I never knew that! Buon appetito
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