The value of value-add seafoods new groove: John Susman delves into the value-add science behind throwing another prawn on the barbie

摘要

There was a time in Australia, only a few years ago, when the term value-add in the seafood category referred to a fish which had been gilled and gutted prior to being sent to market. Then came fish fingers - the ubiquitous stick of boneless white fish coated in a generic crumb - which became the staple seafood option for much of middle Australia. The global infatuation with surimi extended to Australia where flaked surimi sticks mixed variously with mayonnaise, celery and red peppers, became a summertime standard at nearly every BBQ or Picnic from coast to coast. Through the 1990s seafood in Australia experienced somewhat of an explosion in popularity, with many of the traditional ethnic tastes becoming more mainstream throughout the nation. Suddenly species such as calamari, octopus and clams -historically only ever favoured by keen amateur anglers for bait -were being found on BBQs and dinner plates around the country. So too more and more Australians were eating seafood on Tuesday nights for tea, rather than the episcopal Fridays to keep the faith or Saturday nights at a slap-up dinner party.