Prawns are one of the most loved things we sell at The Fishmonger's Son, and knowing how to peel them properly means you'll get the most out of every single one. Whether you're prepping them for a prawn cocktail, a pasta, a curry, or just a platter of beauties with good dipping sauce — this technique gives you a clean prawn cutlet with the vein removed, ready for whatever you have in mind. It takes a little practice to get it smooth and fast, but once you've got the motion, peeling a kilo of prawns is a satisfying and almost meditative task. We stock a range of prawns depending on the season — Raw King Prawns, Skull Island Tiger Prawns,...
A handful of ingredients, one pot, twenty minutes. Mussels cooked in red wine and tomato sauce — the kind of thing you want to mop up with half a baguette. Anthony's mum made this in Dromana, bought straight from a fisher's front yard.
Anthony's dad supplied fish and chip shops across Melbourne. This is the recipe that came from those years — classic beer batter, golden flake, handmade potato cakes. One of Anthony's signature dishes at home.
Our take on the classic Greek staple — orzo cooked in a rich tomato and wine sauce with a seafood mix. Fragrant, hearty, one pot. The kind of winter dinner you'll come back to every year.
A dead-simple, endlessly versatile dip that disappears from the platter every time. Serve with a crudité platter, crackers, or crusty bread — it’s always a hit.
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ACKNOWLEDGEMENT OF LAND
The Fishmonger’s Son acknowledges the Wurundjeri People of the Kulin Nation - the traditional custodians on the land upon which we work, live and play. We pay respect to their Elders past, present and emerging, and to all Aboriginal and Torres Strait Islander peoples.
