Fish could be almost called a staple in the Aussie diet. I am sure many of us would have had some over the Christmas break. In this week’s web video. we are taught what three fishes we should add to our menus at a restaurant or at home! Not only is it delicious but it is also sustainable.
This week’s web video comes from Hospitality Magazine. This is an Australian run site that provides in-depth features that cover many subjects. These range from chef profiles, wine reviews, equipment and commercial kitchen design to food safety and POS technology.
To find out more about this site, go to the Hospitality Magazine website.
Web Video Summary of 3 sustainable fish species to add to your menu
Mark Jensen from Salmon & Bear lists three sustainable and affordable species of fish that will give your menu a real point of difference.
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