Sydney Fish Market: now delivering

Skipping the Christmas queues at Sydney Fish Market is no longer a fantasy.

We’re now one step closer to home-delivery domination thanks to GetFish, the online delivery service that brings Sydney Fish Market’s finest to your door. Eighteen-year-old Antonio Muollo is the fresh-faced entrepreneur behind the venture and he knows a thing or two about seafood.

Muollo began visiting the market with his family at age 10 and started working weekend shifts at 15, fostering close relationships with suppliers. Over the years he took note of a steady increase in shoppers at the market and, with the emergence of food-delivery apps, saw a gap in the market too obvious to ignore.

The business launched just over a month ago, and sales have doubled week on week. The website offers upwards of 150 products, accompanied by detailed sourcing information, as well as rotating specials and recipes for added inspiration. Crowd favourites like yellowfin tuna steaks, king prawns and smoked goods from Huon Aquaculture are on offer along with a wide range of sashimi, crustaceans and whole fish up to 5.5 kilos. Knife skills not the sharpest? Fret not: scaling, gutting and filleting are available free of charge.

Everything is sourced from De Costi Seafoods, a leading presence at the market since 1981. All orders are processed, packed in sustainable cooler bags and delivered in refrigerated trucks. Order before noon and get your fish that day, or plan ahead and get your fish no more than 24 hours later. For now, the service is available within a 35-kilometre radius from the market, but expansion plans to the western suburbs, Canberra and the Central Coast are in the pipeline for early next year.

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So far, prawns and oysters have been the biggest summer sellers, but Muolo recommends the seafood platters for a stress-free Christmas spread, featuring smoked salmon, tiger prawns, oysters, caviar, Moreton Bay bugs and blue swimmer crab. He recently delivered one to a patient at St Vincent’s, who placed the order directly from his hospital bed. How’s that for service?

GetFish deliver to a 35-kilometre zone from the Sydney Fish Market. getfish.com.au

Author Matty Hirsch Writer

Matty picked up his very first issue of Gourmet Traveller in August of 2010, deciding then and there that one day his name would grace the pages of the magazine. A born and bred New Yorker and initially a restaurant manager by trade, he made the transition to writing and editing in 2017, off the back of a year in Italy where he earned a master’s degree in gastronomy from the University of Gastronomic Sciences outside Torino. Over the better part of the last decade, his editorial work and reviews of restaurants and bars have appeared in the likes of Delicious, The Sydney Morning Herald, the WA Good Food Guide and Time Out Sydney. And while most of his time is probably spent in pursuit of an excellent meal, his favourite thing to eat might just be an omelette on the couch alongside a glass of whatever’s in the fridge.

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