The sprawling Sydney Fish Market is considered the largest of its kind in the southern hemisphere. That means about 2,700 crates (or 50-55 tons) of more than 100 species of the freshest catch from Australia, New Zealand, and the Pacific Islands is sold every singleday. Simply browsing the stalls or downing fresh oysters on the Pyrmont waterfront is satisfying, but there are more unique ways to discover the market, whether it's through a cooking class at the Sydney Seafood School—the city’s oldest culinary institution—or a behind-the-scenes tour. The latter is the best way to learn about the market's daily auctioning system, and efforts to promote sustainability, including the allocation of a $10,000 environmental grant to a seafood business that supplies the market.
Whenever you need a prawn or sashimi fix head over to Sydney Fish Market where you will find the freshest seafood from all around Australia. From balmain bugs (an Aussie crustacean), scampi to creamy Sydney rock oysters, they have it all. Why not bring a bottle of wine with you, order some fish and chips and sit outside with the pelicans while you're there.