FISH YOU WERE HERE

SUPPORT LOCAL BUSINESS

A SEAFOOD feast with your family and friends is off the cards, but fish and chip shops are still preparing for a frying frenzy on Good Friday.

The public holiday traditionally marks the busiest day of the year for seafood producers and fishmongers.

Fish Frenzy head chef Nick Gowans said it would be all hands on deck at the waterfront restaurant, despite the ban on sit-down meals.

“All our chefs will be here to cook up our famous fish and chips,” he said.

“Quality and consistency have been our top priorities for more than 20 years, and that hasn’t changed. We use delicious local blue-eye trevalla, flathead, salmon, scallops and gummy shark.”

Mr Gowans said those looking to hook a bargain should order the $59 “family frenzy”, which includes eight pieces of crumbed fish, two large chips and 12 pieces of crumbed calamari.

Fish Frenzy will not be taking phone orders, but a system has been introduced so customers can order at the door, and delivery options are available online.

The Tasmanian Seafood Industry Council (TSIC) has launched a special website to help people find nearby suppliers as part of its #EatMoreSeafood Easter campaign.

“Seafood is a staple for an Aussie Easter lunch and our seafood industry and retailers are making sure Tasmanians can still access healthy, delicious, local seafood to cook at home,” TSIC chief executive Julian Harrington said.

“There’s something for everyone, in every price range.”

Primary Industries and Water Minister Guy Barnett said it was “more important than ever to buy local”.

“Easter is a perfect time to get behind our Tasmanian industries,” he said. “Our world-class seafood is prized across the globe, gracing the menus of some of the finest restaurants both in Australia and internationally.”

For more information visit: www.tsic.org.au/eatmoreseafood.html

SEAFOOD IS A STAPLE FOR AN AUSSIE EASTER LUNCH AND OUR SEAFOOD INDUSTRY AND RETAILERS ARE MAKING SURE TASMANIANS CAN STILL ACCESS ... LOCAL SEAFOOD

JULIAN HARRINGTON