Bargain hunter: Dive in to sea savings
MOST people love prawns or fresh fish and no matter how often you eat seafood, there are savings to be had.
The Daily News had a chat to a local chef for all the best tips on how to make those savings.
Todd Arnell, who works at Kingscliff's Mockingbird Cafe, and said his No.1 tip was to source the fish yourself and by that he means catch it.
"I personally like going offshore fishing but don't get the chance often. But if you are catching you own fish, it is obviously cheaper," Mr Arnell said.
He said when buying fish, it was best to buy whole.
"If you can get a whole fish it is definitely cheaper but you need to learn how to fillet fish."
Which leads to another tip, learning how to fillet can be achieved by searching online sites like YouTube for tutorials.
Mr Arnell said a trip to a local mariner could pay off when it came to all types of seafood.
A trawler may be selling prawns or fish on the wharf at a cheaper rate - you save because the sale is made before storage and transport costs are added on.
"Definitely keep an eye out for prawns from the local fisherman."
If you eat seafood regularly, buying frozen in bulk means savings, with supermarkets being the cheapest for frozen produce. "You can get frozen barramundi at the supermarket, which is great value."
White flesh fish like whiting and pollock are cheaper than the red flesh species like tuna and salmon, so by cutting back on particular species can also save dollars.
How to fillet a fish
- Buy a good quality filleting knife
- Scale the fish before filleting
- Use the blunt edge of a heavy chef's knife for scaling
- Scaling underwater, holding the tail with a towel minimises mess
- Remove the head just behind the gills
- Use a good cutting board with grip
- Holding the tail, cut your fillet away from you towards the front of the fish, using the backbone as a guide.