Nathan Hambly and Beau Mullin show off some of the massive cobia at Naeco Blue in preparation for the Easter rush on seafood.
Nathan Hambly and Beau Mullin show off some of the massive cobia at Naeco Blue in preparation for the Easter rush on seafood.

Stocked up on fish for Easter

IF planning to go without meat this Friday in honour of the Easter tradition, you will have plenty of choices.

Colin Hambly, of Naeco Blue in South Grafton, said fine weather had paved the way for good catches by fishermen.

“On Thursday and Friday I will have over 700kg of freshly filleted fish on site which has all been sourced locally,” he said.

“This is the best lead up we have had to the Easter long weekend in at least a decade.”

Barramundi and jewfish are plentiful.

“We also have a fair few A-grade sand crabs out of Queensland and a good lot of local mud crabs,” Mr Hambly said.

“Prawns have been a little harder to come across this Easter and you will see that in the price of them. They are a little bit more expensive than normal, but it won’t be like it is at Christmas time,” he said.

Naeco Blue will also trade as normal on Good Friday.

“Out of the whole year, Good Friday is our biggest day for the selling of cooked product, and Thursday is one of the biggest for fresh, so it just makes sense for us to keep the doors open.”

Nut-crusted barra fillets

IF you want to try something a little different, give this macadamia-crusted barramundi a go.

  •  2 1/2 cups roasted macadamia nuts
  •  1 1/2 cups fresh breadcrumbs
  •  2 eggs, lightly beaten
  •  2 teaspoons water
  •  4 x 180g barramundi fillets
  •  1/4 cup olive oil

Process nuts and breadcrumbs in a food processor to fine crumbs. Remove to a shallow dish. Season with salt and pepper. Lightly beat eggs and water together in a shallow dish. Dip both sides of fish fillets into egg mixture. Coat with breadcrumb mixture, pressing on with your fingertips. Transfer to a plate. Cover with plastic wrap. Refrigerate for 20 minutes. Heat oil in a pan over medium heat. Cook fish for three minutes each side.



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