Sydney Fish Market

Much smaller than expected, with only about 5-6 stores in total. The cheese scallops were disappointing - mostly rice with tiny pieces of scallop. The lobsters and king crabs were impressively large, but not worth ordering for just two people.

We opted for pre-cooked items: grilled lobster tail, octopus skewers, grilled salmon, and cheese oysters, which we enjoyed at the waterfront pier. Perhaps due to the wind, the food cooled quickly and was rather ordinary, nothing spectacular. The meal cost around $400, which was reasonable, though serving everything in paper boxes made it feel less premium.

Still, dining by the sea was a lovely experience - watching the crystal-clear water, flocks of seagulls, and two pelicans swimming about was quite delightful. Put on some sunglasses and you'll feel pretty stylish!

By noon, the fish market was already packed, with many Chinese customers. Seafood prices are generally on the high side.

The lobster that we ate at *** was incredibly expensive - 90 AUD/kg, equivalent to 225 RMB per jin. Next time at ***, we should order more.

They offer various cooking styles, though the preparation is average. Japanese-style cooking is expensive, possibly due to the fresh ingredients, but even miso soup is ridiculously priced.

The fish varieties are similar to what you can find in China, just fresher here.

They have a unique way of eating oysters - they prepare a mixture of fish sauce and garlic at home to marinate the oysters, claiming it kills bacteria. We thought this was unnecessary since Australian oysters should be bacteria-free, unlike oysters in China.

On Sundays in 🇭🇲 Sydney, public transport is capped at 2.70 AUD - perfect time to go exploring! The bus 🚌 ride was quick and convenient. If driving 🚗, expect queues for parking - first hour free 👏, then 5 AUD per half hour 💵.

People say it closes early, so I arrived at 10 AM 🕙. It got increasingly crowded later 👥. Initially studied the map to choose a vendor, but realized it's like a big food court 🍻 - all shops are similar, just grab a seat wherever you see one or find food you like. Prices are similar across vendors.

🐠 Huge variety of seafood, and genuinely fresh! 🎣 The ocean's aroma hits you immediately. Oysters and scallops can be eaten raw - super juicy! If dining solo, try small portions from different places [playful], larger groups can order ingredients for chef-prepared dishes.

Cleanliness is reasonable considering it's a seafood market - naturally some moisture 💦 on the floor. Despite crowds, it's well-organized. During meal times, the outdoor seats ⚓🏖 by the wharf become popular, with seabirds 🕊 around, but they don't steal food.

Regarding prices 💰, it's more about quality than bargains. My order:

• Cheese scallops (3): 10 AUD

• Regular oysters (half dozen): 19 AUD

• Grilled scallops (4): 10 AUD

• Grilled octopus 🐙 box: 16.50 AUD

• Salmon sashimi: 14 AUD per jin

• Fruit yogurt: 9 AUD

• Scallop sashimi (6): 11.50 AUD

Prices are similar to China, but freshness guaranteed, and locals find it affordable!

Definitely worth visiting - a memorable seafood feast experience. Educational too! Many oyster varieties at different price points - even the regular ones taste great. Reminds me of the oyster feast at Sydney Tower buffet - definitely got my money's worth!

The Sydney Fish Market claims to be the world's second-largest seafood market. It's located by the harbor - take the light rail to the Fish Market station, cross the street and follow the signs.

Once there, I was skeptical of this claim - in China, there are many fish markets much larger than this. However, as expected, the market was packed with Chinese food enthusiasts!

The two biggest vendors are Peter's and Nicholas. Both serve seafood simply boiled with salt and pepper - a style Chinese customers prefer. Most shoppers and workers at the market are Chinese, making communication easier. They accept Alipay and UnionPay cards, which is very convenient.

The section popular with Western customers features more cheese and butter-based dishes, mostly pre-cooked seafood.

Much of the seafood here is unprocessed and raw. You can buy it to cook at home or have it prepared on-site. Processing costs about 15 AUD per kilo, while many seafood items themselves cost only around 20 AUD per kilo.

Being used to fresh seafood in Guangzhou, we browsed around and were most impressed by the large lobsters. However, at over 200 RMB per half kilo, a whole lobster would cost thousands, so we settled for a dozen oysters instead. Oysters here come in different sizes - the 24 AUD ones are quite small. We got the largest ones, palm-sized, for 30 AUD, averaging about 10 RMB each - excellent value.

We took our food to eat by the waterfront, but unexpectedly, a seagull swooped down and snatched one oyster - they're incredibly fast! Two tips: if you don't want to share your seafood with seagulls or have your meal disturbed, protect your food and cover it. When seagulls circle nearby, firmly shoo them away. Don't give these quick birds any opportunity - once one successfully grabs food, a whole flock will swoop in.

Entering the Sydney Fish Market, I noticed many Chinese tourists. It's impressive to see the strong purchasing power of Chinese visitors.

Although Sydney is a coastal city with abundant marine resources, being in a developed country like Australia means seafood isn't particularly cheap.

There are many seafood shops here that offer on-the-spot cooking of your purchases.

The seafood here is similar to what you'd find in the South China Sea near Hainan - the sizes tend to be quite large.

Strolled to the famous fish market in the morning. It was... well, nothing too special. They have both fresh and frozen seafood. The best part is there's a shop selling alcohol and drinks nearby, so you can get drinks to go with your meal.

We arrived quite early but it was already busy. Apparently, lots of tour groups arrive after 11 AM.

Processing fee is 15 dollars per dish. The prices are quite reasonable - contrary to some people's claims about it being expensive or tourist traps. After checking several shops, we found the prices were consistent everywhere.

The fish market is much smaller than imagined, with several restaurants and seafood shops distributed throughout a large shopping complex, including Peter's, and a few independent seafood stores outside. Inside the market, there are many seafood restaurants offering various cuisines.

Australian lobsters are indeed extraordinarily large, several times bigger than Boston lobsters. The king crabs are also enormous - so big that two hands can't cover one. They look similar to mud crabs; I'm not sure if they're the same species.

The seafood is huge, but the prices are quite "beautiful" too - Australian lobsters at 186.99 AUD/kg, king crabs at 189.99/kg, and grouper at 124.99/kg, not including processing fees. One lobster looks to be at least 4-5 kg. We just looked around for the experience - the lobsters and king crabs are truly massive. Sea urchin is the cheapest item in the seafood market.

Besides fresh seafood, some shops sell pre-cooked items, but they're mostly deep-fried or cheese-baked. This cooking method seems wasteful for fresh seafood - back home, we usually only cook seafood this way when it's not fresh. We tried the cheese-baked oysters, 5 pieces for 10 dollars, but the taste was quite ordinary.

The cheese-topped scallops and cheese-baked salmon were absolutely delicious!

It's only about 2 kilometers from Sydney's CBD (Central Business District) - very close. The fish market is basically a seafood market, and I heard there are many Chinese business owners here, which attracts lots of Chinese visitors. Tour groups regularly stop here. We came purely for the food, haha.

There's a huge variety of seafood - a feast for the eyes. Of course, it's not cheap either.

The price depends on the size, as I recall. The one I had was about the size of my palm, though I can't remember the exact price... I'd recommend checking out different stores though, as even for similar-sized portions, prices can vary between shops.

The fish market is packed with crowds, and every shop has Chinese-speaking staff. Each store is typically divided into two sections. One section offers fresh seafood that can be eaten raw or cooked by the shop - though the cooking fees are quite expensive at 15 AUD per cooking style. This means if you want a lobster prepared half spicy-and-numbing and half steamed, it'll cost you 30 AUD in cooking fees alone - quite steep...

The other section serves pre-cooked food like fries, fried rice, cheese-baked lobster, and cheese-baked scallops, which are much cheaper than the fresh seafood options. There's plenty of seating outside the market, but it's even more crowded there. Except for the fries, the food wasn't particularly impressive. I've decided to stick to cooked oysters in the future. While you can't really say you've visited the fish market without ordering lobster... perhaps poverty limited my choices... anyway, the food wasn't that great...

BUT the New Zealand crayfish!!! You absolutely MUST try it!!! It's totally worth it!!! Incredibly delicious!!! This was the best thing I ate at the fish market!!! This alone made the whole trip worthwhile...

After surviving Christmas Day, stores finally reopened, including the Fish Market - supposedly Sydney's largest seafood market - right across from our apartment. We set out with excited hearts, planning to haul back loads of seafood...

Our logic was simple: Sydney's coastal location, small population, and sustainable fishing practices must mean abundant seafood supplies. And with Australian lobster being so famous, we had to get at least one. With such high hopes, we entered the market. Despite being called Sydney's largest seafood market, it was surprisingly small - counting roughly a dozen stalls at most. It was even smaller than the seafood market in Huilongguan, North Beijing.

When we saw the price of live Australian red lobster, we were stunned - 189.99 AUD per kilogram, equivalent to about 500 RMB per jin. This price shocked us - how could it be so expensive at the source? We looked around for cheaper options with dead lobsters, but... While we were hesitating, an elderly couple nearby bought a live lobster. I don't remember the exact weight, but we calculated it cost them around 1,600 RMB. I was the first to deflate - that price was just too steep... Mr. Shao also started having second thoughts, and his wife gave up too.

We ended up just window shopping. The market did have an impressive variety of seafood - countless types of shrimp alone, big and small, red and green, you name it. But after giving up on the lobster, everything else seemed less appealing. And so our fish market dreams were completely shattered, leaving nothing but our empty wallets as consolation...

There are many seafood restaurants here, with their catches displayed temptingly - just looking makes you hungry. The signature dish at most places is king crab, which they say is quite reasonable here, though still too expensive for us. We ordered a large lobster, a skewer of octopus, two cheese-baked scallops, and later added a noodle dish - we ate until we were stuffed...

The Sydney Fish Market is second only to Tokyo's Tsukiji Fish Market as a world-class market, though I'm not sure if this ranking is based on size or trading volume. However, for tourists, the per-person spending at Sydney Fish Market definitely exceeds that of Tokyo's market. In Tokyo, you can try salmon, sea urchin, oysters, prawns, and scallops all for a few hundred yuan; in Sydney, you'll want to try rock lobster, or if that's too expensive, at least king crab - which means spending over a thousand right from the start.

We had lunch at Peter's Fish Marketing, probably Chinese-owned, with flavors that suit Chinese tastes. We had rock lobster two ways - tail as sashimi and the rest stir-fried with ginger and spring onions. The sashimi was tender and bouncy, while the stir-fried portion was fresh and fragrant. The mussels were large and fresh - a few would fill up someone with a smaller appetite. The grilled prawns were firm and delicious.

The receipt was shared with me by someone else - the photo's a bit casual but the prices are clear. KING CRAB at 2.6KG cost 490 AUD (about 2,450 RMB); LOBSTERS at 3.9KG cost 746 AUD (about 3,730 RMB). These prices don't even include cooking fees - really expensive! Several people in our group shared the cost, and everyone ordered additional mussels, prawns, and scallops. We were all very satisfied with the meal!

Haha, they probably mean the nerves responsible for pain sensation are recovering.

We walked around exploring the area, and noticed more and more Chinese people following the same route, haha. When we arrived, we went straight into the first seafood shop, only to discover another shop behind it after we finished eating! Although the menu and prices were similar, we probably should have checked both places first...

Looking at their cooking methods, most items were battered and deep-fried, which didn't appeal to us. Instead, we ordered salmon sashimi, deep-sea lobster, and sea urchin - all suitable for eating raw. We considered sushi too but found it a bit expensive, so we stuck with sashimi. Oh, and they charged extra for sashimi sauce, which was disappointing.

It turned out to be the right choice - the portion size was perfect. The lobster tasted similar to sweet shrimp, and the salmon was cut thick with good texture and no fishy taste. However, about the sea urchin... I'd recommend avoiding it. Maybe it's just not to our taste, but it was very salty and fishy - definitely not recommended.

Known as Australia's largest fish market, it's actually smaller than many seafood markets in China's second-tier cities. Its unique feature is that you can either buy fresh seafood to cook at home or enjoy prepared dishes on-site. The cooking methods are mainly Western-style - raw preparations or baked/grilled dishes. Freshness is guaranteed, though prices aren't cheap. Some vendors provide tables, chairs, and disposable cutlery. Most accept WeChat Pay and Alipay. Outside the market, there are many hungry seagulls - if you like feeding them, bring some bread along.

You can choose places that offer on-site preparation - ordering a seafood platter is enough to take care of your entire lunch!

Wow, they have such an amazing variety of seafood here!
They've got every type of seafood you can imagine!
The seafood selection is absolutely massive!

Inside the blue building, you'll find huge deep-sea lobsters, plump king crabs, fresh salmon, and meaty Australian oysters. They also offer Western light meals, Chinese and Japanese cuisine with on-site cooking.

From outside, the fish market looked relatively quiet due to the rain, but once we got in, it was absolutely packed and buzzing with activity!

All seafood here is clearly priced, with minimal price variations between vendors, and the processing fees are pretty standardized across different shops. The variety is almost overwhelming - there's so much to choose from.

If you're having trouble deciding, they offer seafood platters. The cheese-baked scallops were delicious, loaded with cheese.

One thing to note: due to different varieties, origins, and whether they're live or not, similar-looking seafood might actually be different species. Fortunately, everything is clearly labeled, so you won't get ripped off.

We had Tasmanian lobster - the Western Australian ones are significantly cheaper.

Our order included a sashimi platter, Arctic clams, oysters, Australian lobster, and mud crab. It was plenty for two people, coming to 203.80 AUD.

The sashimi and prawns were super fresh, with perfectly firm, bouncy texture.

We tried two types of oysters - one sweeter, one saltier.

The market has dedicated drink and beer shops. My friend chose blood orange juice for me - it was fantastic!

We had the lobster and mud crab cooked at one of the processing shops. The lobster noodles were decent - great lobster meat, though the cooking style is a bit different from what we're used to in China. But the real star was the spring onion mud crab! The meat was firm and incredibly fragrant. If we had to pick a favorite, it would definitely be the mud crab!