Hobart may not have its own version of a sprawling Sydney Fish Market, or Melbourne’s Queen Victoria Market, but we do have our own ‘fishmongers’ corner’ down on Constitution Dock.
And as Good Friday rolls in the quality of fish on offer has us hook, line and sinker.
And yes, we get it, choosing the right fish can feel overwhelming, but Hobart’s fishmongers are always quick to share their knowledge of which fish is right for you and your family. And they have endless cooking tips and recipes, as well as seafaring yarns.
Australians love their fish at Easter, so demand skyrockets and makes availability tricky. While there are plenty of fish in the sea, local fisheries face intense pressure at Easter, leading to higher prices.
But if you shop around at the fish punts on Constitution Dock you’re bound to find a fish fit for your wallet and begging to be served at your table on Good Friday.
Hobart has outstanding local seafood options and here’s what the local punts recommend this Easter.
Mures, hook-to-plate
We dove straight into the heart of seafood at Mures (Lower Deck), where fresh, sustainable catches have been the pride of the family business since 1965. With a proud history as a third-generation Tasmanian family operation, Mures knows a thing or two about local seafood.
Last night, their fishermen were busy on the Mures boat, the Diana, reeling in some of the freshest blue-eye, pink ling and gem fish, all line-caught and delivered straight to the dock.
You’ll often find a Mures fisher on site, eager to share their seafood knowledge and help you with your seafood selections.
Their Gemfish is a great option for families this Easter. It’s boneless and skinless, is a breeze to cook and has a light taste the little ones will love.
Easter hours are Thursday and Friday 8am – 9pm.
For further information about Mures head here.
The Dock knows best
Jack runs The Dock like clockwork, making sure the tiny fish punt is always stacked with plenty of fresh, whole fish, as well as fillets and oysters, but there is one deep water species that is always in demand, blue-eye trevalla.
“Over generations, we’ve developed a love for this remarkable local fish,” says Jack.
If you’re looking for a fresh catch for Easter, they proudly support local Tassie fishermen and share a list of suppliers right in-store. Specialising in whole fish, they are the perfect heroes for your Easter table.
Jack’s tips for cooking the beloved blue-eyed trevalla
🐟 Method: Keep it straight forward – skin on, in a hot pan with olive oil, salt, and pepper. Cook evenly on both sides for the best flavour.
🐟 Skin-on tips: Dry the skin thoroughly and season with salt before cooking. “The key is to make sure the skin is as dry as possible,” says Jack. Fish tends to bow if the skin isn’t dried properly. Jack recommends checking the internal temperature, 60 degrees Celsius is perfect. Or, as a local customer chimed in: “Stick a knife into the fish, put it on your lip. If it feels warm, it’s good to go!”
🐟 How about a kid friendly option? If you’re cooking for little ones Jack recommends trying the pink ling cheek medallions. They’re boneless, mild, and agreeable for kids. They make a beautiful light curry with plenty of creamy coconut milk.
🐟 Storage: To keep your fish in prime condition, try to buy it on the day you’ll be eating it and use a zip lock bag with the air squeezed out or wrap it tightly in plastic before placing it on ice. Fridges don’t regulate temperature well enough for seafood.
🐟 What’s coming up: This May, keep an eye out for their fresh scallops, as well as oysters, which are eating beautifully right now with a sweet, salty and nicely plump texture.
Easter Hours:
Thursday: 7am to 6pm
Good Friday: 9am to 5pm
Follow The Dock’s Facebook page here.
Take a punt on The Fish Man
We met The Fish Man, Simon, prepping fresh sashimi. His mantra is all about keeping it simple, getting the most out of the fish and not jazzing things up too much – perfect for those looking to prepare fresh fish dishes this Easter.
Simon Says:
🐟 Recipe: “A little olive oil, a pinch of salt and pepper, and a splash of lemon juice – that’s all you need!”
🐟 Method: Start with the flesh side up, skin down, searing the skin until it forms a brown crust. This trick locks in the flavour.
🐟 Skin-on tips: Skin sticking? You’ve probably flipped it back to the same spot in the pan. Make sure you flip your fish on to an oiled part of the pan.
🐟 BBQ: On the BBQ, use a flat surface and keep it oiled for a perfect sear!
🐟 Baking: Ideal for thicker pieces or even whole fish.
🐟 Steaming: Whole snapper or swordfish steamed with vegetables in a metal or bamboo steamer with herbs and spices will result in an elegant dish ready in 15 to 20 minutes.
🐟 What’s coming up? For sashimi enthusiasts, fresh yellowtail tuna will be available Thursday! Don’t miss your chance to get yourself some this Easter!
Easter Hours:
Thursday: 7am – 6pm
Good Friday: 7am- 5pm (or until sold out!)
Follow The Fish Man’s Facebook page here.
Whether you’re gathering with family or hosting a festive celebration, Constitution Dock offers the freshest seafood options around. Don’t miss out on what our local fishmongers have on ice this Easter!
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