Sydney Fish Market

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!