Get ready to feast this Christmas! Conway Fish has been hard at work for the last six months sourcing the freshest Australian seafood from all over the country. Prawns, crayfish and oyster supplies are assured, whilst fish such as snappers, barramundi and salmon are constantly restocked - boat loads in fact.

We also have a wide range of party lines, featuring delicious Tasmanian Pies, crispy samosas, and succulent gyozas, prawn cones, mini dims, salt and pepper calamari and so forth. We also have a variety of ready-to-bake Greek pies and sausages rolls perfect for any gathering. For the little ones, we offer crispy fish fingers that are sure to be a hit. And that’s just the start – explore our extensive selection for even more options to delight your guests.

Conway Fish : Your One-Stop Seafood  Shop for Christmas

It’s back!!!! The 33 Hour Seafood Shopping Marathon! Doors open 6 AM 23rd December and they remain open until 4 PM Saturday 24th December. So come on down to 11 - 21 Wingfield Street, Footscray and help us stay awake (bring coffee if you want)

Inspiration for your Christmas table…

Baja-Style Fish Tacos

Recipe from Dish on Fish Blog

• Total Time: 55 minutes

•  

• Yield: 6-8 servings (makes 24 tacos) 1x

INGREDIENTS

TACOS

• 1 kilo white fish (snapper fillets, barramundi, rockling all work well)

• 2 tablespoons olive oil

• 1 lime, juiced

• 2 garlic cloves, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon cayenne pepper (substitute paprika if you prefer a milder spice)

• ½ teaspoon salt

• ½ teaspoon black pepper

• 24 small (4.5-inch) corn tortillas

• 4 cups shredded purple and green cabbage or broccoli slaw

• ½ cup coriander, chopped

• Optional toppings: pico de gallo, diced avocado, crumbled  feta cheese, lime wedges, hot sauce

CREMA-LIME SAUCE

• 1 serrano chile, seeded and minced

• ½ cup plain Greek-style yogurt

• ½ cup light or olive oil-based mayonnaise

• 2 tablespoons lime juice

• 2 teaspoons hot sauce, plus extra to drizzle on top for garnish if desired

• 1 garlic clove, minced

• ½ teaspoon cumin

• ½ teaspoon chili powder

• Cayenne pepper, to taste

INSTRUCTIONS

1. Place fish in a large shallow bowl with oil and next 7 ingredients (through black pepper). Mix well until fish is coated with marinade; set aside and let sit for 30 minutes.

2. While fish is marinating, preheat grill* to medium-high heat and make crema-lime sauce. To make sauce, whisk all of the ingredients in a medium bowl until well combined.

3. To cook fish, brush grill grates with oil. Grill for 3 to 5 minutes on each side (depending on thickness), flipping once. Fish is cooked with it is opaque and flakes easily. Transfer to a plate and allow to cool for a few minutes, then flake into chunks.

4. Add tortillas to grill and warm for about 15 seconds on each side. Transfer to a serving plate and top with fish, shredded cabbage or broccoli, coriander, crema-lime sauce and other desired toppings.

5. *To cook in oven: Preheat to 190 degrees C and bake for 20 to 25 minutes, or until fish is cooked through.