Congratulations to all the Products Staff, whose hard work has paid off with Mures wining two prestigious prizes at the The Royal Agriculture Society of Tasmania’s 2008 Wrest Point Royal Hobart Fine Food Awards.

Mures received the:

Tasmanian Champion Seafood prize

National Champion Seafood prize

The following products were medal winners:-

GOLD — Mures Cold Smoked Atlantic Salmon

GOLD — Mures Hot Smoked Peppered Silver Warehou

SILVER — Mures Hot Smoked Plain Silver Warehou

SILVER —Mures Hot Smoked Cajun Silver Warehou

BRONZE — Mures Cold Smoked Trout

Once again congratulations.

Here is a list of how the Australian Fish Names Standard applies to seafood species.

There original popular names are in brackets.

Atlantic Salmon (salmon)
Blue-Eye Trevalla (blue eye)
Blue Warehou (black trevally)
Gummy Shark
Pacific Oysters (oysters)
Pink Ling (ling)
Ribaldo (ribaldo cod)
School Shark
Silver Warehou (trevally)
Smooth Oreodory (smooth dory)
Snapper (pink snapper)
Spikey Oreodory (spikey dory)
Trout (ocean trout)
Yellowfin Tuna (yellow fin tuna)

In proud support of the Australian seafood industry initiative, Mures Fishing, Mures Lower Deck and Mures Kingston have become the first Tasmanian businesses to be accredited with full compliance to the recently released Australian Fish Names Standard AS SSA 5300 and Country of Origin labelling laws for seafood.

Mures, who are actively involved in all aspects of the Tasmanian seafood trade from running fishing boats to processing, wholesaling, retailing and restauranting, believe that the new standardisation scheme will benefit everyone from producers to consumers.

Will Mure, Managing Director of Mures Fishing, said that the new standard will instil confidence in consumers with regard to the authenticity of the seafood they are buying.

“People can travel Australia-wide and be assured that the seafood they see and ask for is what they are actually purchasing”.

“Species substitution will become harder and harder to get away with. This is an absolute necessity in an industry already plagued by the confusion of multiple species names”.

“Not only can consumers be confident in the species labelling but also in the country of origin labelling as well”.

Mures fishmongers and wholesaling will all display the Australian Fish Names logo from today onward so that customers can begin to experience and appreciate the benefits that this breakthrough will provide.

Details of the standard are available from the Seafood Services Australia website.

Mures are now proud supporters of the Save the Tasmanian Devil Program, supplying bones and mackerel bait for the 55 devils kept in quarantine at Taroona.

Apparently they love fish and as they run about 20km per night this will help keep them up to par.

Fish In Mango Sauce

Serves 4

600g Morwong, Ling or Warehou fillets
30g Butter or margarine
1 onion finely chopped
8g grated ginger
2tsp curry powder
2 Mangoes peel then slice half and mash half
Juice of ½ lemon
100ml coconut milk
Salt and pepper to taste

Skin the fish fillets, remove any bones and cut into 50g pieces. Melt butter over moderate heat in a large frying pan and add onions, grated ginger and curry powder.

Cook over a gentle heat until the onions are transparent. Turn up heat to moderate and add fish.

Toss in the onion butter for several seconds. Add all the mangoes, lemon juice and coconut milk to the fish. Bring to the boil and simmer for two minutes.

Serve on a bed of rice with cool cucumber salad.

Hearty Mediterranean Fish Stew

Serves 4

1 tbs olive oil
2 red onions finely sliced
4 sticks celery finely sliced
1 packet Mures Provencal Fish Soup
200g potatoes peeled, cooked and diced
2 lge tomatoes skinned and diced (tinned are fine)
500g mixed fish fillets (ling, dory, blue eye, shark, skate) skinned, boned, cut into small 50g pieces
2 tbs rough chopped parsley

In a large pot over a low heat lightly cook the onions and celery in the vegetable oil – do not brown.

Add the packet of Mures Provencal Fish Soup and bring to the boil. Add the potatoes and tomatoes. Bring to the boil again and simmer for 5 minutes. Add the fish pieces and cook for a further 4 or 5 minutes.

Top with the chopped parsley and serve with garlic bread.

Blue Eye In Cream &
Tarragon Sauce

Serves 4

800g Blue eye cut into 4 serves
50g flour
70g butter
Juice of 1 lemon
200ml Cream
2tsp fresh tarragon leaves
Salt & pepper to taste

Coat Blue eye in seasoned flour, melt butter over a low to moderate heat in a frying pan and cook the fillets for two minutes on each side.

When they are golden brown, add the lemon juice, cream and tarragon leaves. Shake the pan and turn the fillets several times, serve with pasta and a green salad.

Kiella Style Fish

Serves 4

3 medium potatoes peeled and sliced
1 sweet potato peeled and sliced
200ml cream
1 egg
2 tbsp seeded mustard
Salt and pepper

800g white flesh fish (eg. Blue Eye, Ling, Striped Trumpeter)
50g seasoned flour
50ml hollandaise sauce
80g chopped macadamia nuts

Layer sliced potatoes in an oven proof dish. Whisk egg, mustard, cream and seasoning, and then pour over the potatoes.

Cover with aluminium foil and bake at 180°C for 30 minutes.

Make hollandaise sauce and keep warm over hot water. Flour the fish fillets and pan fry in the oil over a medium heat for two minutes on each side.

Keep in a warm oven. Serve the fish onto slices of layered potatoes, surround with chopped nuts and spoon over hollandaise sauce.

Ling Florentine

Serves 4

8 sheets filo pastry
Oil for brushing the filo pastry
4 160g fillets Ling cut long and thin
40g cooked chopped spinach
40g butter
Salt, pepper and nutmeg
70ml homemade, thick tomato sauce
100g grated tasty cheese
1 tsp sesame seeds

Melt 40g butter over a low to moderate heat. Add chopped spinach and season with salt, pepper and nutmeg. Cook gently for approx 5 minutes.

Drain spinach in a sieve. Brush two sheets of pastry with oil and lay out on top of one another.

Place one tbsp of spinach on the bottom quarter of pastry, leaving 5cm margin around the sides and bottom.

Place one fish fillet on top of spinach and one tbsp grated cheese on top. Flip in the sides of the pastry and fold the bottom bit over the fillets to form a parcel.

Brush with oil and place on a greased baking tray. Sprinkle parcels with sesame seeds and place in a preheated oven at 180°C for 10 minutes.

Serve with an apple and celery salad.

Marinade

Serves 4

4 x 150g Blue Eye Trevalla or Striped Trumpeter

Marinade
5 tbsp Japanese soy sauce
1 clove garlic
1 tsp finely grated ginger
2 tbsp vegetable oil

Put marinade ingredients into a jar with a lid and shake well. The marinade will last for a month if kept in the fridge.

Marinade the fish for ten minutes. Drain the fish and cook for two to three minutes on each side.

You can cook the fish in an oiled frying pan or on a barbeque, or for a particularly effective look cook the fish on a barred griddle pan. Serve with a tossed garden salad.