Food & DrinkMarch 2015

Seafood Council

Northern Territory Seafood
stories of professional fishers

Northern Territory Seafood narrates the stories of professional fishers and portrays the largely pristine environment in which they work. Exquisitely written and photographed by David Hancock, the reader will be taken to some of the Territory’s more remote habitats.

The 224 page publication highlights our fisheries and emphasises freshness, quality and sustainability of our Top End.

From mud crabbing in the Roper River, wild caught barramundi fishing near the Finniss River, coastal reef fishing and crocodile egg collecting, it allows readers to follow the people involved in the industry and you get to experience how the professional fisher and his fishery operates.

The abundance of seafood in Northern Territory waters is largely determined by giant, unspoiled river systems and the weather – a good wet season generally means plenty of fish, prawns and crabs in the months to follow.

The seafood industry is now worth more than $80 million to the Territory economy and 200 professional fishers roam over an area twice the size of Victoria or roughly the size of Spain. They work the coastline and travel up to 200 nautical miles out to the Australian Fishing Zone boundary.

No book about the sea would be complete without a selection of unique Territory-style recipes. Darwin chefs Steve Sunk and Jason Wilkes have cooked up 80 stunning seafood dishes; from the territory iconic barramundi, to one of the omega three heroes, the Spanish mackerel down to some not so familiar ingredients like fish roe, fish wings and frames, crocodile and sea cucumber. These recipes are spread lavishly throughout, so you all should have no hesitation in preparing your family next seafood meal.

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Northern Territory Seafood will be available for sale through a small number of outlets including Darwin Fish Market, The Bookshop Darwin and online via www.ntsc.com.au.